How to cook salad Olivier recipe with sausage. "Olivier" classic with sausage

36 recipes for making salads for every taste

40 minutes

200 kcal

5/5 (1)

Olivier salad with sausage and pickles

Kitchen appliances and utensils: cutting board, knife, grater, container for mixing ingredients.

Ingredients for salad Olivier with sausage

Step by step recipe

1. Peel four boiled potatoes, cut into small cubes and pour into a prepared salad container.
   
   
2. Peel one carrot, cut into small cubes and pour into a container with potatoes.
   
   
3. Drain the liquid from one jar of peas and send it to the bowl with the ingredients.
   
   
4. Cut two pieces of pickled cucumbers in the same way as the previous vegetables and add to the salad bowl.
   
   
5. Four eggs can be chopped or grated for convenience. Send the crushed eggs to the preparation of the salad.
   
   
6. Cut the sausage in the amount of 400 grams into equal small cubes and pour into the salad container.
   
   
7. When all the ingredients are cut, they must be carefully and thoroughly mixed, salt and pepper as desired. Stir again.
   
   
8. The final touch of the salad must be seasoned with mayonnaise. There should be enough mayonnaise so that the dish is not too greasy and liquid.
   
   

Video recipe

Lovers of video recipes can watch this short story. It shows detailed instructions for cooking.

• To shorten the preparation time of the salad, it is best to pre-cook and refrigerate all the ingredients you need.
• In order for the boiled potatoes not to stick to the knife and not stick together, it is necessary to grease the knife with vegetable oil or moisten it with water.
• If you are not a sausage lover, then, as an option, the recipe for the classic Stolichny salad with chicken is suitable for you.
• Also a great decoration festive table will become.

Olivier salad with beef

• Cooking time: 40-50 minutes.
• Servings: 3.
• Calorie content: 124 kcal per 100 grams of product.
• Kitchen appliances and utensils: small saucepan, cutting board, deep salad bowl, knife, containers for separate storage of ingredients.

Ingredients

Step by step recipe

1. One raw carrots, washed and peeled, cut into large enough cubes.
   
   
2. Three jokes raw potatoes wash thoroughly, peel and cut into cubes approximately the same size as the carrots.
   
   
3. While the potatoes are being cut, you need to pour the carrots into the pan, pour cold water and put on low heat. After boiling, the carrots should boil for about 3 minutes.
   
   
4. Then send the chopped potatoes to the pan to the carrots. And continue to cook everything together for another 3 minutes.
   
   
5. To prevent the potatoes from boiling and becoming too soft, add 1 teaspoon of vinegar to boiling water.
   
   
6. Peel three pickled cucumbers and cut into the same cubes as the carrots and potatoes. Pour the sliced ​​cucumbers into a bowl in which the salad will be prepared.
   
   
7. Add 6 tablespoons of young canned green peas to the cucumbers.
   
   
8. Pre-cooked and chilled beef in the amount of 300-400 grams must be cut into cubes of the same size as the previous ingredients. Shredded beef is sent to a bowl with cucumbers and peas.
   
   
9. In the meantime, the potatoes and carrots should be done. To drain the remaining water, the vegetables must be poured onto a sieve and left in it, then they will reach the desired degree of readiness.
   
   
10. After 2-3 minutes, the potatoes and carrots will reach readiness, and then they can be rinsed with cold water. Shake thoroughly to drain off any remaining water and pour into a salad bowl.
    
    
11. Before dressing the salad with mayonnaise, salt it to taste and add 1 tablespoon of capers and 2 tablespoons of its marinade.
    
    
12. Then you need to fill with all 3 tablespoons of mayonnaise and mix thoroughly. The salad is ready to serve.
    
    

Video recipe

Much more useful tips and the secrets of making Olivier salad with beef can be found by watching this video clip with the famous chef Ilya Lazerson.

• Servings of salad are best calculated using the ratio: 1 medium potato = 1 serving.
• You do not need to add fresh cucumbers to the salad, as they shorten the shelf life of the dish.
• To extend the shelf life of the salad in the refrigerator, add the egg separately to each plate.
• To make the meat for the salad tasty, you need to start cooking it in already boiling water. Then the protein will instantly curl up and prevent the juice from flowing into the water, while maintaining the desired taste.
• The classics of the culinary genre can also be safely attributed to. And for a more casual lunch you can use.

This is how easily and simply a banal simple dish can be turned into an exquisite culinary masterpiece that will surprise your family and friends. How do you prepare this simple salad? Feel free to share your ideas, tricks and secrets in the comments. We are very interested in your opinion.

Olivier salad with sausage is the most famous salad in Russia, which, as foreigners say, Russians serve for breakfast, lunch and dinner. Abroad it is called nothing less than Russian salad, some emphasize that we are talking about potato salad, a version of which is found in almost every national cuisine.

Olivier salad was invented by the chef of one of the Moscow restaurants Lucien Olivier in the 19th century, the recipe was first published in the magazine "Our Food" in 1889. The history of its appearance recalls the history of the famous Caesar salad and the no less famous Kiev cake, the recipe was obtained by accident when, due to a lack of food, the available ingredients were mixed with a dressing with mayonnaise and served on the table to guests. New salad Olivier became so popular that people were queuing up at the restaurant.

Step by step video recipe

Meanwhile, the familiar salad recipe is significantly different from the original. One of the 19th century Olivier recipes includes following ingredients: 2 hazel grouses, 1 veal tongue, ½ lb pressed caviar, 1 lb fresh salad, 25 boiled crawfish or 1 can of canned lobster, ½ can of pickles ( canned vegetables), 1 can of beans (soybean kabul), 2 fresh cucumbers, ¼ lb capers, 5 hard boiled chicken eggs, Provencal sauce (mayonnaise 72.5%). Obviously, the new version with sausage is a modified recipe, so you shouldn't be surprised when an American cafe serves Olivier with fried potatoes and Iceberg lettuce.

The traditional salad Olivier with sausage is a later version, which is also sometimes called the Soviet Olivier. Its main difference is that it is prepared with the addition of boiled sausage - "Doktorskaya" or "Ostankinskaya", due to which it acquires a very noble and delicate taste despite using simple and affordable products.

Classic salad Olivier with sausage

Classic salad Olivier with sausage is made from boiled potatoes and carrots, pickles, canned or pickled peas, boiled sausage and dressed with mayonnaise. You can add fresh or onions, dill or parsley to the salad.

Ingredients:

• 2 medium-sized potatoes boiled in their skins;
• 1-2 medium boiled carrots;
• 2-3 pickled or pickled cucumbers;
• 2 boiled eggs;
• ½ cans of canned peas;
• 200 g of boiled sausage;
• Provencal mayonnaise, small plastic packaging.

Preparation:

The preparation of Olivier salad with sausage consists in cutting all the ingredients into small cubes, their size may vary. Season the ready-made vegetable-sausage cut with mayonnaise to taste and add salt if necessary.

You can see the recipe in more detail in the video:

Very often you can find Olivier's recipe without boiled carrots, with the replacement of pickled cucumbers with fresh ones. These are all quite decent versions of the Soviet version with boiled butter sausage.

Olivier salad with sausage and sour cream and mayonnaise dressing

A large number of versions of Olivier are associated with his background. The emergence of the salad and its popularity led to new versions, for example, the Hermitage or Stolichny salad, which is very similar to the original. As a result, Lucien Olivier improved the recipe, which remained unknown to anyone.

Enhance creamy taste Olivier with Soviet-style sausage can be added by adding cream or sour cream; this version has a more harmonious taste when using fresh cucumbers.

Ingredients:

• 300g boiled sausage;
• 7 potato tubers;
• 6 pickled cucumbers;
• 6 boiled eggs;
• 5 boiled carrots;
• 1 can of peas.
• 200 g mayonnaise;
• 100 g sour cream;
• salt to taste.

Preparation:

Chop all ingredients, add mayonnaise and sour cream, salt. Let the salad sit for 2-3 hours.

You can bring the taste closer to the original Lucien Olivier salad if you add capelin caviar to the salad; a handful of iceberg lettuce does not hurt to support the crispy "component".

Olivier salad with smoked sausage

There are many versions of Russian Olivier, including recipes with smoked or meat and optionally smoked sausage (optionally with ham).

Ingredients:

• 100 g smoked sausage;
• 300 g of boiled sausage;
• 2-3 pcs. boiled potatoes;
• 2-3 pcs. boiled carrots;
• 5 pieces. boiled eggs;
• 5 pieces. pickled cucumbers;
• 1 can of peas;
• 1 small pack of mayonnaise;
• salt.

Preparation:

Chop into cubes, season with salt and mayonnaise.

Olivier salad can be served on the festive table in portions, laid in layers, the combination of different colors of products looks very elegant.

Non-classic salad Olivier with sausage, mushrooms and chicken

Olivier originally included different varieties meat and offal, cherries, olives, gherkins, porcini mushrooms and pickled gooseberries, so a modern recipe with sausage, mushrooms and chicken would be expected. This recipe is suitable for lovers of spicy and savory.

Ingredients:

• 5 boiled eggs;
• 4-5 potatoes;
• 1 can of peas;
• 2-3 cloves of garlic;
• 2-3 pickled cucumbers;
• 300 g smoked sausage;
• 200 g fresh champignons;
• 200 g mayonnaise.

Preparation:

Fry on vegetable oil chopped mushrooms with garlic, chop other ingredients and mix with mayonnaise.

Olivier salad with sausage and pickled mushrooms

Olivier with pickled mushrooms has quite an interesting taste. It can be cooked with both fresh cucumbers and pickled ones.

Enhance taste qualities this type of Olivier can be added by adding celery leaves, which was also in original salad Lucien Olivier.

Ingredients:

• 5 boiled eggs;
• 4-5 potatoes;
• 2-3 boiled carrots;
• 1/2 can of peas;
• 300 g of boiled sausage;
• ½ cans of champignons;
• 2-3 pickled cucumbers;
• 200 g mayonnaise.

Preparation:

Chop all ingredients and add mayonnaise.

Olivier with sausage and pickled onions

Continuing the theme of pickled ingredients, we suggest taking note of the recipe for Olivier salad with pickled onions. Some housewives add it raw to improve its vitamin qualities, but pickled it will obviously be more piquant.

Ingredients:

• 5 boiled eggs;
• 4-5 potatoes;
• 2-3 boiled carrots;
• 1/3 can of peas;
• 1 onion, pre-pickled in vinegar and water;
• 300 g of boiled sausage;
• 2-3 pickled cucumbers;
• 200 g mayonnaise.

Preparation:

Chop all ingredients and season with fatty mayonnaise.

For a brighter color combination, you can use a red bow. When serving in portions, you can decorate the salad with avocado slices.

Original author's recipe for delicious Olivier with sausage (without cucumbers and onions)

The key to the success of this salad lies in the well-chosen proportions of the ingredients. The salad is delicious.

Ingredients:

• 10 eggs;
• 1 carrot;
• 3 potatoes;
• 400 g smoked sausage;
• 1 can of peas;
• small package of mayonnaise.

Preparation:

Boil the vegetables, cut everything into cubes and season with mayonnaise.

Serve this salad in tartlets or in a waffle cone with chips.

Olivier with sausage and chicken from Emma's grandmother

Olivier salad for big family must be made in sufficient quantities, so chicken meat can be added to the ingredients.

Ingredients:

• 1 jar of pickled cucumbers (sweet);
• 5-6 potatoes;
• 2-3 large carrots;
• 4 small Antonovka apples;
• 5 eggs;
• 700 g jar of peas;
• 2 boiled chicken legs;
• 300 g of boiled sausage;
• 3 onions;
• a bunch of dill;
• 500 g mayonnaise.

Preparation:

Boil raw vegetables, cut all the ingredients into small cubes, season with mayonnaise.

Summer salad Olivier with sausage and herbs

it dietary option salad that can be prepared in summer. Mainly based on fresh vegetables.

It is better to replace Provencal mayonnaise with Salad or low-fat sour cream.

Ingredients:

• 2-3 boiled eggs;
• 200 g boiled sausage;
• 2 fresh cucumbers;
• 4 young boiled potatoes;
• 100 g fresh peas;
• 1 bunch of fresh onions
• 200 g mayonnaise;
• salt and pepper.

Preparation:

Blanch the peas well. Cut all the ingredients and season with mayonnaise. Let it brew.

Here is also a recipe for the classic Olivier, which was made in the 80s. This is the recipe used in the famous film "S light steam". The recipe is for 10 servings.

Ingredients:

• 7 pcs. potatoes;
• 5 pieces. carrots;
• 6 pcs. pickled cucumbers;
• 6 pcs. eggs;
• 300 g doctor's sausage;
• 200 g mayonnaise;
• 100 g sour cream;
• salt to taste.

Preparation:

Boil potatoes, eggs, carrots. Cut everything, mix and season with mayonnaise.

Olivier salad with sausage without carrots

Cooking option for Olivier with sausage classic recipe but without carrots is also very popular. It can be called a childish one, since it is children who do not like boiled carrots.

Ingredients:

• 600 g of boiled sausage;
• 5-6 pickled cucumbers;
• 1 can of peas (750 g);
• 3 potatoes;
• 3 eggs;
• 2-3 tbsp tablespoons of mayonnaise;
• 100-200 g sour cream;
• black pepper and salt.

Preparation:

Boil vegetables and eggs, cut, season with sour cream and mayonnaise, adding pepper and salt to taste.

For baby salad add another apple. It will be much tastier.

Winter Olivier with sausage and apples

Try this one winter salad with sausage and apples. It is characterized by a small amount of mayonnaise.

Ingredients:

• 400 g of boiled sausage;
• 2 potatoes;
• 1 carrot;
• 1 apple;
• 3 eggs;
• 300 g pickled cucumbers;
• 200 g green peas;
• 1/2 onion;
• a bunch of dill;
• 150 g mayonnaise.

Preparation:

Boil the vegetables, boil the eggs hard-boiled, cut all the ingredients and mix, seasoning with mayonnaise. Add finely chopped dill.

Classic New Year's Olivier with sausage

The recipe is the same, but how to cut vegetables correctly is described in detail in the New Year's video. The amount of vegetables can be added by eye.

Ingredients:

• potato;
• carrot;
• eggs;
• cucumbers;
• 300 g of boiled sausage;
• 3-4 large pickles;
• mayonnaise to taste.

Preparation:

Cut the boiled vegetables into cubes so that they are the size of the ring finger.

Olivier salad has ceased to be for many festive dish... The classic sausage recipe is so simple that it is often repeated for everyday dinners, because the appetizer is delicious and satisfying. We will reveal the secrets of making your favorite salad and tell you how to change the usual composition so that the Olivier becomes original.

It is difficult to imagine a festive Russian feast without Olivier. Once upon a time, salad was prepared in a difficult way, adding crayfish tails and even pressed caviar. But today the recipe has become simpler, although it has not lost it in the least. How to prepare a classic Olivier? The first step is to prepare the products.

Olivier includes the following ingredients:

• 300 g of doctoral sausage;
• 3 potatoes;
• 3 eggs;
• 3 pickled cucumbers in barrels;
• 3 small carrots;
• a can of green peas 300 g;
• delicious ready-made mayonnaise - to taste;
• salt and pepper to taste;
• greens for decoration.

Pay attention that we took equal amount components? This is the main "trick" delicious salad... The components should be approximately equal in number, so they will not get lost in the salad and will be felt separately, while being perfectly combined with each other. Go too far with potatoes - you will get a bland and "starchy" "Olivier", you will regret the sausages - and it will not be enough, do not report the carrots and peas: the signature sweetness of the salad will go away, which gives a unique aftertaste to the finished dish. In a word, you cannot be greedy and save money here.

The secret of delicious classic Olivier is in the right sausage and slicing; it is imperative to choose only the highest grade for the salad: a bad sausage will ruin everything; cut the appetizer into neat cubes with a size of 5 mm.

Cook vegetables and cool. Finely cut the cucumbers into cubes, and do the same with the "Doctor's" sausage. Add the rest of the vegetables, cut into small cubes. Pour in the peas. There is no need to interfere with the salad during the preparation process. It's easy to do just before serving by seasoning everything with sauce. It is very important to cool the salad: when warm, the taste of Olivier is completely different, it obviously loses out. Serve in a beautiful transparent salad bowl, decorate the salad with parsley or dill sprigs.

How to cook with beef?

You can make Olivier salad with beef. In famous restaurants of Russian cuisine, chefs never go to the "Soviet" version with boiled sausage. In the restaurant version of "Olivier" they always put only beef tenderloin, which is pre-cooked until soft and cooled as follows.

In such a salad, it would be correct to put pickled gherkins and capers in a 1: 1 ratio: it will turn out to be spicy, which is in perfect harmony with the sweetness of carrots, green peas and fresh potatoes. The salad can be made without onions, but it is easy to add half a head of a sweet variety or onion, previously scalded with boiling water (this will leave the bitterness).

The salad is served in portions in the form of neat washers: chilled "Olivier" keeps its shape perfectly and never falls apart.

With chicken and fresh cucumbers

Many people prefer salad with chicken to the usual one. This definitely makes sense: chicken makes the salad light, especially if we take fresh cucumbers as the second component. To understand the proportions, remember that the amount of meat and cucumbers should be approximately equal.

Potatoes for salad can be cut into cubes raw and boiled in boiling salted water; this technique is preferred by the eminent chef Ilya Lazerson.

Such Olivier turns out to be fresh, spring, very light, and you can season it with fresh dill, chopped very finely. Season the salad just before serving: otherwise the cucumbers will exude juice and our Olivier will turn out to be watery.

Winter salad with mushrooms

Winter salad is easy to prepare with mushrooms: you have hardly tried such an "Olivier", but the taste turns out to be interesting and piquant. You can add pickled mushrooms, mushrooms fried in a pan, or you can lightly sprinkle the prepared Olivier with dry mushrooms, crushed into dust: they will fill the dish with mushroom aroma, but the pieces will not come across.

Mushroom winter salad is best prepared with chicken or beef: mushrooms do not go with boiled sausage, the taste will be strange. But chicken, with fresh cucumbers - the best way to add mushrooms.

Cooking is very simple:

1. Grind vegetables (potatoes, carrots) into cubes.
2. Finely chop the boiled eggs.
3. Boiled chicken fillet cut into pieces.
4. Add fresh cucumber, cut into thin strips.
5. Sprinkle everything with mushrooms (or add fried or pickled mushrooms).
6. Salt and pepper to taste.
7. Season with mayonnaise mixed with sour cream in a 2: 1 ratio.
8. You can squeeze a clove of garlic into a salad, but green pea in this case - superfluous.

We eat the salad chilled with a fresh white baguette. By the way, this option can be prepared by laying out all the components in transparent bowls in layers. Top it up with a mayonnaise mesh. It will be a spectacular snack, appropriate for any celebration.

Olivier salad with smoked fish

If you have never tried to cook Olivier with fish - correct the mistake immediately! It is tasty, unusual, very original and juicy. For the salad, you will need any cold smoked fish - noble trout, pink salmon, chum salmon, mackerel and even herring. At your discretion and wealth. The fish should be oily and very fresh - these are the only requirements for the quality of the product.

If you wish, you can try to replace smoked fish on any canned in own juice; in order not to get into a mess when buying, buy jars with the inscription "made at sea" and the contents of the canned food will never let you down.

You can try to make a salad from hot smoked fish, but here it is important to understand: it can fall apart due to its soft structure. Next, we cook everything just like in a traditional Olivier, with the only difference that we will add fish, not sausage. Season the salad with mayonnaise, decorate with parsley, cool and enjoy the taste!

Original version with shrimps and avocado

The Olivier version with avocado and shrimps (or any seafood) will turn out to be unusual and tasty. The dressing will not be the bored Provencal, but the sauce that we will prepare from cashew nuts.

For the salad, we will prepare:

• 300 g cooked shrimp (peeled);
• large carrots;
• 2 fresh cucumbers;
• avocado fruit (large and ripe);
• 2 hard-boiled eggs;
• green peas to taste;
• onions - 1 pc. (better than a sweet variety);
• 100 g cashews;
• lemon - 1 pc.;
• a teaspoon of vinegar;
• a tablespoon of mustard;
• salt, black pepper to taste;
• garlic - 1 clove;
• 4 tbsp. l of vegetable oil.

Let's start collecting salad. Boiled vegetables cut into small cubes. Add chopped avocados and fresh cucumbers. In a blender we prepare a nut dressing: for this, nuts, lemon juice, oil, garlic, mustard, salt, pepper are placed in a blender and punch through so that the mass becomes homogeneous.

If the mayonnaise seems thick to you, it is easy to dilute it by adding olive oil... Season the vegetables with homemade cashew dressing, stir the salad, and put the shrimp on top. It will turn out delicious original appetizer, which is best served in portions, placed in special culinary rings. This salad is suitable for all adherents of a healthy lifestyle and vegetarians.

It is very simple to prepare an appetizer:

1. Cook potatoes, carrots and eggs.
2. We cut everything into cubes.
3. Add a couple of barrel cucumbers.
4. Cut the sausage into small pieces.
5. We fall asleep green peas.
6. We fill with any mayonnaise to taste.

Someone loves more refueling, someone less: here the decision is yours. You can add a little mustard to the salad to make the dish spicy. It is also easy to reduce the calorie content of a dish by mixing mayonnaise with natural yoghurt or low-fat sour cream. We cool the appetizer, put it in a salad bowl (or portioned saucers), decorate with parsley or fresh cucumber roses. We serve to the table.

"Olivier" is appreciated for the budgetary cost of the ingredients and, of course, for its unique taste. "Russian salad" - as it is called abroad - will never get bored, if you are not afraid to add original ingredients... Try new things, discover new culinary horizons. Bon Appetit everyone!

Not a single festive table is complete without Olivier salad. This famous appetizer was named after the French chef Lucien Olivier, who invented this salad. According to his recipe, "Olivier" was served with crayfish tails, hazel grouse and veal tongue. Later, as with many dishes, the ingredients have undergone numerous changes. Here are the most best recipes classic "Olivier" with sausage.

Classic salad "Olivier" with sausage and pickles

The "Olivier" salad is convenient because in all the festive bustle it is not necessary to spend a lot of time on it, because it is very simple to prepare. Available ingredients will always be found in the kitchen of any housewife. If there are no pickles in the house, then they can be easily replaced with fresh ones and get the same satisfying and delicious salad... You can also replace green onions with onions.

Tip: Try to choose the highest quality sausage, as this ingredient greatly influences the taste of the salad. Very often housewives buy "Doctor" or "Milk" sausage.

Tip: to cut the potatoes easily and not crumble, boil them in advance, cool and refrigerate. It is best to cook the vegetable the day before preparing the salad.

Tip: It is best to use brain peas.

Ingredients

Servings: - + 4

• Canned green peas 425 gr.
• Boiled sausage 400 gr.
• Boiled potatoes(medium size) 7 pcs.
• Pickled cucumber 3 pcs.
• Boiled eggs 3 pcs.
• Green onions 50 gr.

35 minutes Seal

Such a salad can be prepared not only in holidays, but also to the usual dining table, because the simplicity of the ingredients allows you to make it at least every day! Bon Appetit!

"Olivier" with sausage and corn

wowfood.club

Each classic "Olivier" always has its own flavor, which the hostess brings during cooking. In this recipe as unusual ingredient corn and sour cream are offered, giving an unusual taste to the popular salad. Boiled carrots, which is also part of the dish, is traditional, but you can not add it if you are not a fan of this vegetable.

Ingredients:

• Canned corn- 1 bank.
• Boiled sausage - 200 g.
• Eggs - 4 pcs.
• Onion- 1 PC.
• Potatoes - 5 pcs.
• Carrots (medium) - 1 pc.
• Fresh cucumber - 2 pcs.
• Dill to taste.
• Mayonnaise to taste.
• Sour cream to taste.
• Salt to taste.

Cooking method:

1. Let's start preparing products for the salad. First you need to boil carrots, potatoes and eggs. Carrots and potatoes can be placed in the same pot. The carrots will be cooked first, they will need to be pulled out, and then the potatoes. Place the eggs in another container, fill with water, put on the stove and cook after boiling for 7-9 minutes in slightly salted water.
2. When vegetables and eggs are cooked, let cool. At this time, you can do onions. We wash it, clean it, cut it into half rings, and then pour it into a large deep bowl. We gently mash him with our hands until he lets out the juice. Then spread evenly over the bottom of the bowl.
3. Eggs can be grated or diced. Add a second layer to the bow.
4. When the carrots have cooled down, cut them into cubes and apply the next layer.
5. We do the same with potatoes: peel, chop and add to the previous ingredients.
6. My greens. Shred the dill and pour it into a salad bowl.
7. Cut the sausage and cucumbers into even cubes and add to almost ready salad.
8. We drain the liquid from the corn jar and add to the salad.
9. Stir and season the salad by mixing mayonnaise and sour cream before serving.

"Olivier" with sausage and corn is ready! Enjoy your meal!

Olivier salad with sausage and apples

In order to diversify the classic Olivier salad, just add some apples to it. If you want to experience a true unusual taste, it is best to cut these summer fruits into cubes. The slight acidity of apples will add a unique flavor to your dish!

Ingredients:

• Boiled sausage - 250 g.
• Eggs - 6 pcs.
• Pickled cucumbers - 2 pcs.
• Sour apples - 2 pcs.
• Boiled carrots - 2 pcs.
• Boiled potatoes - 4-5 pcs.
• Lemon juice - 2 tbsp l.
• Mayonnaise - 200 g or to taste.
• Ground black pepper to taste.
• Dill - for decoration.
• Salt to taste.

Cooking method:

1. Place the eggs in a pot filled with water and place them on the stove. Bring to a boil and cook for 10 minutes over medium heat. When the eggs are ready, drain the liquid and place them under cold water for easier cleaning.
2. Cook carrots, cool. Clean the vegetable and cut into small cubes.
3. Boil the potatoes in advance, be sure to cool them so that they do not fall apart when cutting. Then we clean it and cut it into cubes, like carrots.
4. We clean the eggs and also cut them into cubes.
5. Open the peas, put them in a colander and drain the liquid from the jar.
6. Cut the cucumbers and sausage into the same cubes as the previous vegetables.
7. We wash the apples, peel them and remove the seeds. Cut them into cubes and water lemon juice so that they do not turn black. Mix thoroughly.
8. Put all the prepared ingredients in a salad bowl.
9. Add mayonnaise, pepper and salt to taste.
10. Mix the whole salad well and put it in the refrigerator until serving.

Optionally, you can skip the apples through a coarse grater, but then they can start the juice. Fancy salad"Olivier" with apples is ready! Bon Appetit!

"Olivier" with sausage and rice

Traditionally, the salad "Olivier" includes boiled potatoes. This recipe suggests replacing this vegetable with rice. The taste remains the same as classic appetizer, however, you will save time peeling, boiling and cooling the potatoes.

Ingredients:

• Boiled sausage - 150 g.
• Rice - half a glass.
• Onions - half an onion.
• Boiled eggs - 2 pcs.
• Pickled cucumber - 2 pcs.
• Vinegar 6% - 1 tbsp l.
• Mayonnaise - 2-3 tbsp. l.
• Sugar - 1 tsp
• Salt - 0.3 tsp.
• Water - 1 tbsp.

Cooking method:

1. We prepare eggs in advance. Cook them and cool them in cold water.
2. Now let's get into pickled onions. We clean, cut it into small pieces and put it in a deep bowl.
3. Add warm water, vinegar and sugar for onions. Mix well and let it brew for about 30 minutes.
4. At this time, we cut the rest of the products. Cut the boiled sausage into cubes.
5. We pass the already cooled eggs through the egg cutter and add them to the sausage. If there is no such device, then cut them with a knife.
6. Cut the pickled cucumbers into small cubes and send them to the salad.
7. By this time, the bow should already be prepared. We add it to all the previous ingredients.
8. Let's move on to rice. Cook it in a saucepan to make it crumbly. When the cereal is ready, let it cool slightly and pour it over the salad.
9. Season everything with mayonnaise, add pepper and salt to taste.
10. Mix the salad well.

Olivier rice salad is ready! Surprise your family and guests with a non-standard dish! Enjoy!

Olivier salad with sausage and eggplant

If eggplants are added to the classic Olivier salad, the appetizer will acquire a spicy and unusual taste. Purple vegetables will make the dish not only tasty and satisfying, but also healthy, since they contain a large amount of fiber, vitamins, organic acids and trace elements. Such a salad in small quantities is suitable for overweight people and people with diabetes.

Ingredients:

• Boiled sausage - 200 g.
• Potatoes - 4 pcs.
• Canned peas- 1 bank.
• Ripe eggplants - 2 pcs.
• Onions - 1 pc.
• Eggs - 3 pcs.
• Mayonnaise - 200 g.
• Ground red pepper - 1 pinch.
• Dill to taste.
• Salt to taste.

Cooking method:

1. We wash the eggplants, cut off the tails and chop their flesh so that it is medium in size. Transfer the cubes to a bowl, add spices and mix gently.
2. Steam the eggplant cubes. It is best to boil vegetables on a special fine mesh. Make sure that the eggplants do not become very soft.
3. Place the potatoes in water and put them on fire. When the water boils, salt the potatoes and cook until cooked. Then cool the vegetable, peel and cut into strips or cubes.
4. We wash and peel the onion, dry it and chop it finely.
5. Cook hard-boiled eggs, put them under cold water to cool, and pass them through a coarse grater.
6. Cut the sausage into small cubes.
7. We drain the liquid from the jar of peas and put it in a colander.
8. Put all the prepared ingredients in a separate deep dish, salt, pepper to taste and season with mayonnaise.
9. We send "Olivier" to the refrigerator for 40 minutes.
10. After the time has passed, we shift the appetizer with eggplants into a salad bowl and decorate with fresh herbs.

The healthy Olivier salad is ready to serve! Eat to your health!

Classic salad "Olivier" is a traditional dish not only for the New Year's festive table, but also for any other festive events. The rest of the salads and appetizers can change and alternate with each other, but Olivier in one form or another is usually always present on the table. After all, every hostess wants to please the maximum number of guests, so in addition to the original culinary masterpieces preferably served on the table and popular classic dishes that will resonate in almost every soul.

Olivier salad gained wide popularity back in Soviet times of total deficit, when in the autumn-winter-spring period in stores it was possible to buy only root vegetables suitable for long-term storage, but about fresh cucumbers, tomatoes, peppers and greens, no one even remembered until summer. Therefore, snacks, salads and other dishes for the festive table were prepared from a small selection of cheap vegetables available, as well as some rare delicacies bought with great difficulty and set aside for a special occasion.

Although the original recipe for Olivier salad, which appeared in Russia in the 19th century through the efforts of a French chef, included hazel grouse, crayfish or lobster, caviar, capers and fresh vegetables, such ingredients are even now very few people available, and even in the scarce Soviet times would have seemed just fantastic. Therefore, the recipe for this salad was greatly revised and turned into what is now commonly called the classic Olivier, which is easily prepared from the most simple products, is not expensive at all and is liked by many of our compatriots, young and old.

Today I want to tell you how to cook Olivier salad with sausage according to a classic recipe for New Year's or any other festive table. It may not be comme il faut to use boiled sausage for this salad, but it is very convenient, since the sausage is stored for a rather long time, does not require preliminary heat treatment and is presented in stores in a wide range at any price category. In my opinion, the most delicious olivier obtained with a doctoral sausage made according to GOST, which has enough high cost, however, even with cheaper sausage you can get great salad if you are satisfied with her taste. High quality boiled sausage gives the salad a delicate and pleasant meaty taste, a variety of "winter" vegetables give it satiety and various flavors, and pickled cucumber brings a bright and piquant touch.

Delicious, satisfying and inexpensive to prepare Olivier with sausage is a recognized classic for all time! And if you want to try another, very tender and juicy version of this salad, I advise you to cook a healthier and more dietary one.

Useful information

How to cook Olivier with sausage and pickles: ingredients for Olivier and a classic recipe with a photo

INGREDIENTS:

• 400 g cooked sausage
• 4 medium potatoes (500 g)
• 3 medium carrots (400 g)
• 4 medium pickled cucumbers (400 g)
• 6 eggs
• 1 large jar of green peas (400 g)
• 1 medium onion
• 120 g mayonnaise

COOKING METHOD:

1. In order to prepare "Olivier" with sausage according to the classic recipe, wash the potatoes and carrots thoroughly, without peeling them, pour cold water and put on medium heat. Bring the water to a boil, then reduce the heat under the saucepan and cook the vegetables at a low boil until tender for 30 to 50 minutes.

Important! Try not to overcook the potatoes for salad, otherwise it will be very difficult to cut them into even cubes. After 30 - 35 minutes of boiling the potatoes, start tasting them for readiness every 5 minutes - if the knife easily enters the middle of the root vegetable, then it can be removed from the water. For salads, it is better to use young potatoes or varieties with a low starch content, such as potatoes intended for frying.

2. Boil eggs in boiling water for 10 minutes, then pour cold water over them and cool for 10-15 minutes.

3. Peel the potatoes and cut into medium cubes.

Important! To make the most delicious Sausage Olivier, all ingredients (except onions and green peas) should be cut into equal sized cubes.

4. Peel and dice the carrots.

5. Peel the eggs and cut into cubes.

6. Cut the boiled sausage into cubes.

Traditionally, Olivier salad is made from doctor's sausage, but other boiled sausage of good quality is also quite suitable for it. When choosing boiled sausage in a store, you should give preference to a product made in accordance with GOST, or carefully read its composition on the package. A delicious high-quality sausage should have pork and beef in the first place.

Important! Be careful when choosing this product in the store, as Olivier requires pickled cucumbers, not pickled ones. They can not always be found in stores, but they will certainly be found in the nearest market.

8. Peel and finely chop the onions. I usually use red lettuce onions for salads, as they are softer and more palatable than regular onions.

9. Put all the chopped food in a large saucepan or bowl, as the specified amount of ingredients makes 2.5 kg of Olivier and even in the largest salad bowl it will be impossible to mix them properly. Add green peas to the salad, after draining the liquid from the jar.

10. Salad and season with mayonnaise.

11. Mix all ingredients thoroughly.


Delicious and satisfying classic olivier with sausage ready!