Quick Olivier Salad
10 servings
30 minutes
Olivier salad is a legendary dish of Soviet cuisine that is hard to imagine a festive table without. Its history dates back to the 19th century when French chef Lucien Olivier created the original recipe. This quick version of Olivier retains the spirit of the classic recipe while simplifying preparation. The combination of tender potatoes, sweet carrots, salty cucumbers, and fresh green peas creates a harmonious flavor. Sausage adds heartiness, while mayonnaise and sour cream provide tenderness and a slight tanginess. Lemon pepper adds spiciness, making the dish even more expressive. This salad is perfect as a standalone dish or as a side to meat, and its simplicity makes it indispensable for quick and tasty home meals.
1
Prepare the products.
2
Clean and wash the vegetables.
3
Boil the eggs hard in salted water (to prevent them from cracking).
- Chicken egg: 4 pieces
4
Cut the carrot into small cubes.
- Carrot: 1 piece
5
Also, cut the potatoes into small cubes.
- Potato: 4 pieces
6
Add diced carrots and potatoes to a pot of water and bring to a boil.
- Carrot: 1 piece
- Potato: 4 pieces
7
Drain the peas and transfer them to a bowl.
- Green peas: 1 jar
8
Chop the pickles into small cubes and add to the peas.
- Pickled cucumbers: 3 pieces
9
Cut fresh cucumbers into small cubes and add to the peas and pickles.
- Cucumbers: 4 pieces
10
Chop boiled eggs into the same bowl with cucumbers and peas (using a knife or a special mesh).
- Chicken egg: 4 pieces
11
All ingredients should have approximately the same amount.
12
Cut the sausage into small cubes.
- Boiled veal sausage: 2.5 pieces
13
Add to the bowl with the other chopped ingredients.
14
By this time, the potatoes and carrots will be cooked.
15
Drain the vegetables in a colander and rinse with cold water, let them drain.
16
Next, add the cooled vegetables to the other ingredients.
- Potato: 4 pieces
- Carrot: 1 piece
17
Add lemon pepper for spiciness.
- Black pepper with lemon zest: to taste
18
Add mayonnaise and sour cream in equal amounts to the salad for dressing.
- Sour cream: 2 tablespoons
- Mayonnaise: 2 tablespoons
19
Mix well and serve at the table.
