Olivier with sausage and peas
12 servings
90 minutes
Olivier with sausage and peas is a variation of the famous Russian salad created in the 19th century by French chef Lucien Olivier. Initially, it included expensive ingredients, but over time the recipe was adapted for the general public. In this version, doctor’s sausage replaces meat, giving the salad softness and richness. Boiled potatoes and carrots provide a tender texture, while pickled and fresh cucumbers add a refreshing tang. Canned peas bring a hint of sweetness, and eggs create a harmonious base. Dressed with mayonnaise, the salad achieves a classic creamy consistency. It is traditionally prepared for festive feasts, especially on New Year's Eve when the table is laden with favorite dishes. Olivier is not just a salad; it symbolizes home comfort and warm memories.
1
Prepare all the ingredients.
2
Boil water in a saucepan, gently add the eggs with a tablespoon to prevent cracking. Cook the eggs for 13 minutes.
- Chicken egg: 4 pieces
3
Cut the potato and carrot into 1 cm cubes.
- Potato: 500 g
- Carrot: 350 g
4
Cut the sausage and both types of cucumbers into the same cubes.
- Doktorskaya sausage (bologna-style): 500 g
- Cucumbers: 200 g
- Marinated cucumbers: 100 g
5
Boil water in a large pot, add salt, and toss in the potatoes.
- Potato: 500 g
6
Add carrot to it in 2 minutes.
- Carrot: 350 g
7
After 5 minutes, drain the vegetables in a sieve and let them cool.
- Potato: 500 g
- Carrot: 350 g
8
Once the eggs are boiled, cool them in ice water. Peel and cut into cubes.
- Chicken egg: 4 pieces
9
Mix potatoes, carrots, all cucumbers, eggs, sausage, canned peas, and chopped dill.
- Potato: 500 g
- Carrot: 350 g
- Cucumbers: 200 g
- Marinated cucumbers: 100 g
- Chicken egg: 4 pieces
- Doktorskaya sausage (bologna-style): 500 g
- Canned green peas: 250 g
- Dill: 30 g
10
Dress the salad with mayonnaise. Add salt and pepper.
- Mayonnaise: 170 g
- Salt: to taste
- Ground black pepper: to taste