Olivier with sausage and green peas
12 servings
90 minutes
Olivier with sausage and green peas is a vibrant embodiment of the classic salad that has won the hearts of millions. Its roots go back to the 19th century when French chef Lucien Olivier first served a luxurious version of this dish at the Moscow restaurant 'Germany.' Over time, the recipe simplified and affordable ingredients replaced expensive ones: doctor sausage, potatoes, eggs, pickles, and green peas. The delicate texture and harmony of salty, sweet, and creamy flavors make Olivier an ideal treat for holidays and family dinners. Served chilled to highlight the freshness of the ingredients, mayonnaise binds them together as one. This salad is not just food; it symbolizes cozy gatherings, friendly conversations, and joyful celebrations.
1
Prepare the necessary ingredients. Boil potatoes, carrots, and eggs.
- Potato: 3 pieces
- Carrot: 1 piece
- Chicken egg: 3 g
2
Open the canned peas, drain the liquid, and place them in a container.
- Canned green peas: 250 jars
3
Peel the boiled carrot, cut it into small cubes, and place it in a container with green peas.
- Carrot: 1 piece
4
Clean the chicken eggs.
5
Cut the chicken eggs into small cubes and place them in a container with green peas and carrots.
- Chicken egg: 3 g
6
Peel the potatoes, cut them into small cubes, and place them in a container with green peas, carrots, and eggs.
- Potato: 3 pieces
7
Chop the pickled cucumbers into small cubes and place them in a container with green peas, carrots, eggs, and potatoes.
- Marinated cucumbers: 3 pieces
8
Cut the sausage into small cubes and place them in a container with the prepared ingredients.
- Doktorskaya sausage (bologna-style): 500 g
9
Put 150 grams of mayonnaise in a container.
- Mayonnaise: 150 g
10
Carefully mix all the ingredients.
11
Serve cold.