Classic Olivier with sausage and apple
10 servings
30 minutes
Olivier is a classic of Russian cuisine and a signature dish for festive gatherings. Originally created by French chef Lucien Olivier, the recipe has evolved over time, substituting expensive ingredients with more accessible ones. In this version of the salad, the tenderness of doctor sausage harmonizes with crunchy pickles, while apple adds a light tanginess that refreshes the taste. Boiled vegetables and eggs provide softness and richness to the dish, while the dressing of mayonnaise and sour cream makes it even juicier. This salad is versatile – suitable for both family dinners and formal receptions. Served chilled and garnished with fresh herbs, it creates an appetizing and festive appearance. A true embodiment of traditions and flavor contrasts!
1
Prepare all the ingredients.
2
Peel the potatoes and carrots, then cut them into small cubes the size of peas or slightly smaller.
- Potato: 400 g
- Carrot: 250 pieces
3
Boil water in a large pot, add potatoes first and cook for 2 minutes.
- Potato: 400 g
4
Add carrots to the pot and boil for another 5 minutes. Then strain through a sieve.
- Carrot: 250 pieces
5
Chop the white onion into very small cubes.
- White onion: 100 g
6
In a small saucepan, bring water to a boil and gently add the eggs with a spoon. Boil for 12 minutes, then pour cold water to stop the cooking.
- Chicken egg: 3 pieces
7
Cut the cucumbers into cubes like the potatoes and carrots.
- Cucumbers: 100 g
8
Peel the apple and remove the seeds, then cut it into cubes.
- Green apples: 150 g
9
Cut the sausage into cubes as well.
- Doktorskaya sausage (bologna-style): 300 g
10
Peel the eggs and also chop them.
- Chicken egg: 3 pieces
11
In a large bowl, combine the sausage, all prepared vegetables, peas, apples, chopped greens, and eggs. In this form, the salad can be stored in the refrigerator for up to 3 days.
- Doktorskaya sausage (bologna-style): 300 g
- Potato: 400 g
- Carrot: 250 pieces
- Canned green peas: 200 g
- Green apples: 150 g
- Dill: 20 g
- Chicken egg: 3 pieces
12
Mix mayonnaise with sour cream.
- Mayonnaise: 75 g
- Sour cream: 75 g
13
Prepare the salad before serving. Season with salt and pepper to taste. Serve the Olivier garnished with greens.
- Salt: to taste
- Ground black pepper: to taste