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Delicious Olivier salad with sausage. Olivier salad: classic recipe with sausage

Of course, in modern cooking there are dozens of different variations on how to cook Olivier salad (with mushrooms, shrimps, squid and other exotic). But the most popular is the classic recipe - Olivier with sausage, necessarily boiled, "Doctor".

The composition of the Olivier - what, besides the sausage?

  • Potato. You will need 4-5 medium-sized tubers for a standard salad bowl, about 500-600 g. Boil the potatoes in their "uniforms", that is, together with the peel, until cooked. To prevent the salad from turning out to be too starchy, do not take friable and easily boiled varieties, and also do not add too many potatoes to the Olivier, observe the proportions.
  • Carrot. For the salad, you need 1-2 medium carrots with a total weight of 200-300 g. This amount is enough to add sweetness and the necessary variegation to the salad. Try to choose sweet roots that are rich in orange. They should also be boiled whole without peeling the skin.
  • Boiled sausage. The meat ingredient for Olivier must be of high quality and always fresh, as it will not be cooked. The standard amount of "boiled" is about 400-500 g. Doctorskaya-type sausage will do, always without lard.
  • Chicken eggs. Olivier will take 4-6 pieces, preferably large and fresh. You need to boil them hard-boiled, but no more than 10 minutes, then they will not be overcooked and remain tender.
  • Cucumbers. The original recipe uses pickled cucumbers, however, they can be replaced with pickled and partially fresh fruits. The amount is added to taste, depending on the degree of "salinity" of the product and the size. As a rule, 1-2 pieces are enough, about 150 g.
  • Polka dots. You will need canned green peas of brain varieties, sweet and especially tender. All the liquid must be carefully drained from the jar so that it does not get into the salad and make it unnecessarily watery. It will take a little more than half of a standard jar.
  • Onion. Gives the salad piquancy and pungency. You can use onions or green onions. The amount is adjustable to taste, usually 1/2 of a medium onion or 5-6 green onions is sufficient.

What mayonnaise is suitable for dressing?

The classic sauce for Olivier is mayonnaise. Buy Provencal from the store or make your own with eggs and vegetable oil, added sugar, salt, mustard and lemon juice. The sauce should be moderately spicy and thick, balanced in taste, its task is to set off, and not overwhelm, the taste of the rest of the ingredients. The amount is adjusted according to taste, while it is important that the salad does not turn out to be too dry, but also not too runny. Start with 3 tablespoons of mayonnaise and increase the amount based on the consistency of the salad.

Total cooking time: 50 minutes
Cooking time: 15 minutes
Yield: 4 servings

Preparation

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The classic Olivier is ready! Serve to the table in portions or in a common deep salad bowl. Bon Appetit!

The classic Olivier recipe, familiar to us from childhood, is prepared with sausage and canned peas, but this was not always the case. The salad was developed by the French chef Lucien Olivier, who worked in Moscow: it included game meat, cucumbers, potatoes, olives, capers, Provencal sauce and soy sauce. Over time, the ingredients have changed due to the inability to get them.

Classic Olivier recipe with sausage, peas, pickled cucumber

The classic recipe usually includes boiled sausage, canned peas, and pickled cucumber. It is up to you to decide whether to add onions, but still we advise you to cook it exactly according to the recipe for the first time. For a large company, the amount of ingredients should be doubled.

Cooking time: 55 min.

Servings: 6.

1 hour. 25 minutes Seal

Bon Appetit!

A simple and delicious recipe for Olivier with sausage, peas, fresh cucumber

Many housewives, instead of pickled cucumbers, put fresh cucumbers in Olivier. This choice is justified: the cucumber gives the salad a fresh summer flavor, as if it lightens it. However, so that the dish does not turn out bland, it is better to mix fresh cucumber and pickled in a 1: 1 ratio. The latter will add its piquancy to the overall taste. And, of course, be sure to buy good quality boiled sausage.

Cooking time: 50 min.

Servings: 6.

Ingredients:

  • Boiled sausage - 480 g;
  • Frozen green peas - 180 g;
  • Potatoes - 280 g;
  • Carrots - 260 g;
  • Onions - 140 g;
  • Chicken eggs - 6 pcs.;
  • Fresh cucumber - 170 g;
  • Pickled cucumber - 130 g;
  • Green apple - 1 pc.;
  • Mayonnaise - 200 g;
  • Sunflower oil - 15 ml;
  • Butter - 25 g;
  • Ground red pepper, salt - to your liking;
  • Greens - for decoration.

Cooking process:

  1. Boil salted water in a saucepan, turn off the heat. Pour in frozen peas, blanch for 6-7 minutes, and then put in a colander, drain off excess moisture. Cut the peeled carrots into strips, put in a hot pan with melted butter, add vegetable oil and sauté over medium heat until soft for about 7-8 minutes, sprinkle with salt and ground red pepper. Add peas to the same pan, remove from heat and cool to room temperature.
  2. Cut the green cucumbers, without removing the peel, into strips, lightly salt and put in a colander, let stand for 10 minutes. During this time, excess fluid will be released under the influence of salt.
  3. Hard-boiled eggs, peel and chop finely.
  4. Remove the film from the cooked sausage and cut it into medium-sized cubes, similar to the rest of the ingredients.
  5. Pickled cucumbers also, without removing the skin, crumble into small strips and put on a sieve, squeeze out excess moisture.
  6. Boil the potatoes until cooked in their uniforms, then put them on for 2 minutes. in ice water to peel well. Cut into small cubes.
  7. Finely chop the peeled onion, season with a pinch of salt and sauté in the pan where the carrots were cooked until lightly browned.
  8. Mix all the ingredients in a salad bowl. Remove the peel from the apple and rub it immediately on a coarse grater. Add apple and mayonnaise to the salad, taste and salt, if necessary.
  9. Decorate with fresh herbs and let stand in the refrigerator for about 40 minutes. You shouldn't keep it any longer, the cucumber and apple will let the juice go.

Bon Appetit!

How to prepare a delicious salad with the addition of an apple?

We do not like to add other products to the classic version, especially sweet fruits. However, with the addition of an apple, the salad is transformed: a different aroma is obtained, and the crunch of apple cubes is felt in the process of eating. It is better to take apples not sweet, but with a slight sourness.

Cooking time: 45 min.

Servings: 3.

Ingredients:

  • Boiled sausage - 260 g;
  • Canned peas - 120 g;
  • Green apples - 2 pcs.;
  • Potatoes - 2 pcs.;
  • Chicken eggs - 2 pcs.;
  • Carrots - 1 pc.;
  • Leeks - 1 stalk;
  • Pickled cucumbers - 3 pcs.;
  • Mayonnaise - 60 g;
  • Lemon juice - 20 ml;
  • Ground black pepper, salt - to your liking.

Cooking process:


Bon Appetit!

Step-by-step recipe for making Olivier without adding carrots

For people who cannot stand the taste of boiled carrots, the following recipe will come in handy: carrots in any form are excluded from it. The rest of the recipe is quite traditional.

Cooking time: 40 min.

Servings: 8.

Ingredients:

  • Canned peas - 1 can;
  • Cooked sausage "Doctor" - 330 g;
  • Potatoes - 2 pcs.;
  • Fresh or salted cucumber - 2 pcs.;
  • Chicken eggs - 5 pcs.;
  • Mayonnaise - 6 tbsp l .;
  • Salt - to your liking;
  • Parsley for garnish.

Cooking process:


Bon Appetit!

Low-calorie Olivier with sausage and cucumbers without mayonnaise

To reduce the calorie content of Olivier, you need to remove mayonnaise or replace boiled sausage with chicken. In this recipe, we will replace store-bought mayonnaise with low-calorie sour cream of a low percentage of fat.

Cooking time: 50 min.

Servings: 9.

Ingredients:

  • Boiled sausage - 160 g;
  • Canned peas - 160 g;
  • Pickled cucumber - 3 pcs.;
  • Potatoes - 2 pcs.;
  • Carrots - 2 pcs.;
  • Chicken eggs - 3 pcs.;
  • Green onions - 80 g;
  • Sour cream 15% fat - 100 g;
  • Salt to your liking.

Cooking process:

  1. Cut the boiled sausage into small cubes.
  2. Boil jacket potatoes, peel and cut into cubes.
  3. Boil hard-boiled eggs in salted water. Cook for 10 minutes. after boiling water, then immediately transfer to cold water and cool. When the eggs have cooled, peel and chop into cubes.
  4. Boil carrots, peel and cut into cubes.
  5. Cut the pickled cucumbers with the peel into small cubes and squeeze, add to the salad.
  6. Combine all prepared foods in one large salad bowl or bowl, add peas, strained through a sieve.
  7. Rinse and chop the green onion feathers.
  8. Add the onion pieces to the salad.
  9. Add sour cream to the salad and salt.
  10. Stir all the ingredients so that the sour cream is evenly distributed in the salad. Serve after 30 min. being in the refrigerator.

Bon Appetit!

Olivier with smoked sausage and pickled cucumbers on the festive table

Olivier with smoked sausage turns out to be no less tasty than its traditional namesake, except that it has a more intense, slightly "smoky" aroma. The sausage should not be bought dry; smoked cervelat is perfect.

Cooking time: 45 min.

Servings: 7.

Ingredients:

  • Smoked sausage - 220 g;
  • Canned peas - 130 g;
  • Pickled cucumber - 3 pcs.;
  • Chicken eggs - 3 pcs.;
  • Potatoes - 3 pcs.;
  • Carrots - 1 pc.;
  • Salt, mayonnaise - to your liking.

Cooking process:


Bon Appetit!

How to make a classic salad "Olivier"

To prepare a salad for 8-10 servings, you will need:

  • Boiled sausage - 400 gr.
  • Potatoes - 4 pcs.
  • Carrots - 4 pcs.
  • Eggs - 8 pcs.
  • Pickled cucumbers - 6 pcs.
  • Green peas - 1 can.
  • Salt to taste.
  • Pepper to taste.
  • Mayonnaise to taste.


Step-by-step recipe for the classic salad "Olivier" with a photo

  1. Wash the potatoes and carrots. Put it to boil in cold water. Cook vegetables in their skins, preferably in different pans, because carrots can cook faster. The approximate cooking time for vegetables until fully cooked is 20-30 minutes. To check if the vegetables are cooked or not, pierce them with a knife. If the knife comes out easily, the vegetables are ready. After the potatoes and carrots are cooked, drain the water and leave to cool.
  2. Simultaneously with the vegetables, start boiling the eggs. Place them in cold, slightly salted water. Bring to a boil and simmer for 10-12 minutes. When done, drain the hot water and pour the cold water over the eggs to easily peel them.
  3. Open a jar of green peas, drain the juice. Place the peas in a salad bowl.
  4. Peel the eggs, slice, add to the peas.
  5. Peel potatoes and carrots, cut into cubes, add to a salad bowl.
  6. Chop the pickles and sausage. Add to the rest of the ingredients.
  7. Season with salt and pepper if necessary. Be extremely careful with salt, do not oversalt the salad. Remember that one of the ingredients is pickled cucumbers, which are pickled by themselves. So stir the salad well and taste it before adding the salt.
  8. Season with mayonnaise. Stir, taste. Add missing ingredients as needed.
  9. Salad ready! Before serving, you can decorate the dish with figurines of vegetables, finely chopped herbs or olives.
Such a familiar dish is always awaited at the festive table. So add a new item. Get creative. Bon Appetit!

Today, on the eve of the upcoming New Year celebrations, it is high time to talk about our old "friend", about the most important treat for a festive feast and a treat beloved by many residents of Russia.

Of course, about the Olivier salad! About the same, with sausage, which our mothers and grandmothers cooked from year to year, and we continue this tradition.

And although almost every housewife knows the "secret" technology of its preparation, nevertheless, there are several different recipes that you should try. They will be discussed in this material. And here everything is logical: someone does not like carrots, while others don’t like to put onions there, serve fresh cucumbers to someone, not salted ones ... In general, you will not please everyone, but we will try!

Therefore, I will offer local gourmets something delicious: classic and creative options, substitution of some ingredients for others. To make everyone happy! And not only for the holidays. As this is an excellent additional appetizer for both an ordinary lunch and a family dinner.

In a word, Olivier always flies away from the festive table as one of the first treats. Therefore, they prepare it for the celebrations, as they say, with basins, and this is already an established tradition. Well, after getting acquainted with these recipes, each housewife will have her own, expanded arsenal of such a delicious and simple snack!

Classic Olivier with pickles and sausage

It is interesting that this particular version is considered traditional, classic in our country. It is also called "winter".

As it should be, carrots, onions, and, of course, pickles take their rightful place here. Although the latter can be pickled, it is allowed. Here you will need to choose according to your taste.

Ingredients:

  • Sausage doctor's or other - 150 gr.
  • Hard boiled eggs - 2 pcs.
  • Boiled potatoes in their uniforms - 2 pcs.
  • Boiled carrots - 1 pc.
  • Pickled cucumbers - 2-3 pcs.
  • Green peas (canned) - 100 gr.
  • Onions - 1/2 pc.
  • Pepper and salt to taste.
  • Mayonnaise

Cooking process:

Boil eggs in advance, as well as potatoes, carrots in salted water. Further, all these ingredients are cooled and cleaned. Then they should be alternately cut into cubes: potatoes, carrots, eggs, sausage and pickles.

In turn, the onion must be finely chopped and pre-scalded with boiling water so that it is not so hot. This is necessary, otherwise it will be strongly felt and clog the taste of other products.

All the elements of the future salad must be folded into a large dish. Let's not forget about canned peas. You can add a little dill if you like.


Then you need to pepper (optional) and lightly salt the resulting dish. All this is thoroughly mixed and laid out in a beautiful salad bowl.

You can season with mayonnaise just before serving or right away if you are sure that it will be completely eaten by guests.

Time to sprinkle with finely chopped herbs and serve.

This classic can be cooked without carrots and without onions.

Olivier with sausage and fresh cucumber - step by step recipe

And this is the so-called "summer" version, and this is also a classic. Although it is probably still cooked more often in the summer, when there are a lot of their own fresh cucumbers.

In order to prepare this version of a popular dish, you first need to boil (then cool) potatoes, eggs and carrots. Moreover, potatoes, as a rule, are cooked in their skins, and carrots in peeled form. However, this is not for everybody - it is more convenient for someone to cook peeled potatoes.

Ingredients:

  • Boiled potatoes with skin - 3 - 4 pcs.
  • Boiled carrots - 1 pc.
  • Hard boiled eggs - 2 - 3 pcs.
  • Cucumbers (fresh) - 1 pc.
  • Doctor's sausage - 150 - 200 gr.
  • Green peas (canned) - 100 gr.
  • Green onions, fresh dill - optional.
  • Mayonnaise - 2 - 3 tbsp. spoons.
  • Salt to your liking.

Cooking process:

Pre-cooked carrots, potatoes (in their uniforms) must be peeled. Then boiled eggs should be peeled from the shell. Dice the sausage.

Also, you need to cut the rest of the key ingredients into cubes: fresh cucumber, potatoes, eggs and carrots. All this must be put into a deep bowl. Green peas are also added there.

With the addition of mayonnaise, the resulting yummy is mixed again - it's done! It remains to transfer it into an elegant salad bowl and serve it on the festive table.

How to make Olivier salad with sausage and pickles in a new way

This unusual option is dedicated to the experimental combination of fresh and pickled cucumbers. In addition, frozen peas and something else are added here. The result is a very interesting "synergistic" effect. It looks bright and attractive, you have never tried such a Olivier!

Ingredients:

  • Boiled potatoes - 2 pcs.
  • Boiled eggs - 2 pcs.
  • Sausage - 300 gr.;
  • Boiled carrots - 1 pc.
  • Frozen peas - 0.5 cups
  • Canned peas - 100 gr.
  • Green onions, fresh dill - not a very large bunch.
  • Fresh cucumber - 1 pc.
  • Pickled (pickled) cucumber - 1 pc.
  • Mayonnaise - 3 - 4 tbsp. spoons.
  • Green onions - a small bunch.
  • Hot mustard - 0.5 teaspoon.

Cooking process:

First you need to do the preliminary preparation of the elements of the future treat. So, you should peel boiled potatoes, eggs and carrots, and then cut them into cubes. Sausage, fresh and pickled cucumbers should be cut in the same way.

Frozen green peas need to be removed from the freezer and dipped in hot boiling water for about two to three minutes. After that, it must be immediately directed along a powerful stream of cold water so that the peas have time to maintain their bright, fresh color.

All prepared ingredients are laid out in a bowl. Canned green peas and finely chopped greens should also be put there.

In a separate container, mix hot mustard with mayonnaise, and then season with the resulting mixture. Add a little salt (to taste) and black pepper, and then mix everything thoroughly. For serving on the festive table, it is transferred to a spectacular dish and decorated with finely chopped green onions.

It is worth trying such a novelty if the traditional options are "boring". Can you imagine how the guests will be surprised? It seems to be Olivier, but very unusual with an interesting, memorable taste.

A simple recipe for Olivier without carrots

This option is an extremely tasty interpretation of your favorite salad. Recommended for everyone.

The combination is so interesting and subtle that no one remains indifferent!

Ingredients:

  • Sausage (boiled) - 200 gr.
  • Boiled veal or beef - 300 gr.
  • Potatoes (boiled) - 2 - 3 pcs.
  • Eggs (boiled) - 5 pcs.
  • Pickled (pickled) cucumbers - 2 - 3 pcs.
  • Canned green peas - 300 gr.
  • Onions (not large) - 1 pc.
  • Apple (preferably sour) - 1 - 2 pcs.
  • Mayonnaise - 300 gr.
  • Pepper and salt to your liking.

Cooking process:

In the first stage, eggs, meat and potatoes are boiled separately. Then they need to cool and cut into medium-sized cubes.

Cooked sausage is also cut into cubes and then put together in a deep container.

In turn, the apple is peeled and grated on a coarse grater, or very finely chopped. All of these ingredients go to the great dish as well.

At the third stage, pepper and salt are added here to taste. The resulting treat is dressed with mayonnaise and thoroughly mixed. When served, deliciously decorated at the discretion of the hostess.

Boiled meat and apple in the composition make it even tastier. Try it!

Unusual version of salad with sausage

If you already decided to surprise your guests with an unexpected twist, then pay attention to this option, in which cucumbers are replaced with pickled ginger, and mayonnaise with sour cream. Very interesting and delicious!

In its composition (cut, mix and fill everything):

  • Boiled potatoes - 3 pcs.
  • Sausage - 200 gr.
  • Boiled eggs - 2 pcs.
  • Carrots - 2 pcs.
  • Green pea.
  • Green onions are a bunch.
  • Basil, dill, parsley - a small bunch.
  • Red pickled ginger - 100 gr.
  • Sour cream 20% - 3 tbsp. l.
  • Salt and pepper to taste.

If someone needs more detailed instructions, then they are in this video:

Try this unconventional, but very tasty option too.

Puff Olivier with smoked sausage

This is another excellent version of the popular New Year's treat. It owes such a great taste to an unconventional combination of very appetizing ingredients.

We cook it not in a "basin", as usual, but in a split form, so that it is convenient to form layers.

Ingredients (all cut into small cubes):

  • Potatoes (boiled) - 3 - 4 pcs.
  • Carrots - 1 pc.
  • Onions - 1 pc.
  • Sausage (smoked) - 100 gr.
  • Boiled chicken fillet - 1 pc.
  • Hard cheese - 100 gr.
  • Canned green peas - 1 can.
  • Eggs - 3 pcs.
  • Mayonnaise.
  • Salt to your liking.
  • Greens.

Layers (cover with mayonnaise mesh):

  1. Boiled chicken.
  2. Potato.
  3. Carrot.
  4. Cucumbers + onions.
  5. Smoked sausage.
  6. Cheese in small cubes.
  7. Grated protein.
  8. Grated yolk in a ring.
  9. Polka dots around the edge.
  10. Greenery for decoration.

It should be noted that this option will undoubtedly become the "king" of the festive table. And all invited guests will feel an exceptional gastronomic delight from a seemingly traditional dish. However, this time it is by no means so familiar. Its unusual, multifaceted taste will surprise everyone!

Delicious ham sausage recipe

And our current excursion to the recipes will end with a very tasty version of the famous dish with ham, seasoned with sour cream.

The fact is that in this case, the doctor's sausage is fundamentally changed for ham, and mayonnaise for sour cream. It is believed that this option is more dietary and causes less harm to health and shape. Although some housewives here mix sour cream and mayonnaise. However, the algorithm is as follows.

Ingredients:

  • A piece of ham - 150 gr.;
  • Potatoes (boiled) - 2 pcs.;
  • Eggs - 2 pcs.;
  • Pickled (or pickled) cucumber - 1 pc.;
  • Carrots - 1 pc.;
  • Peas (canned) - 200 gr.;
  • Sour cream - 3 tbsp. spoons;
  • Pepper and salt to your liking.

Cooking process:

As presented in the previous versions, in the first step, the corresponding ingredients are boiled. The boiled carrots, potatoes and eggs are then peeled. Next, they need to be cut into medium cubes and put in a sufficiently deep dish or other large container. Canned peas should be added to this.

In the process of further activity, a little salt is added (to taste), as well as ground black pepper (if desired). In the resulting appetizing mixture, you need to put sour cream and mix very thoroughly, so that the dish turns out to be evenly saturated with such an important ingredient. When serving on the festive table, it must be decorated with finely chopped herbs or in some other way, at the discretion of the hostess.

Well, for today these are all recipes. Now respected hostesses will be able to easily create both a traditional Olivier salad and options in a new way, with different, elegant shades. Therefore, there is confidence that the guests invited to the festive evening will appreciate their culinary creative quest.