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How to make Olivier Salad with sausage. Salad "Olivier": Classic recipe with sausage

How to prepare a classic Salad "Olivier"

For the preparation of salad on 8 - 10 servings you will need:

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


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

  1. Wash potatoes and carrots. Put in cold water. Vegetables need to be boiled in uniform, better in different saucers, because carrots can weld faster. An approximate time of cooking vegetables until complete readiness is 20-30 minutes. To check, the vegetables were welded or not, pour them with a knife. If the knife goes easily - vegetables are ready. After the potatoes and carrots have been welded, drain the water, put them cool.
  2. In parallel with vegetables, start cooking eggs. Put them in cold, slightly salted water. Bring to a boil and boil 10-12 minutes. After readiness, drain hot water and pour the eggs cold to make it easier to clean them from the shell.
  3. Open the jar with green peas, drain juice. Pour polka dots into a salad bowl.
  4. Clean the eggs, apply, add to the pea.
  5. Clean the potatoes and carrots, cut down the cubes, add to the salad bowl.
  6. Cut pickled cucumbers and sausage. Add to the rest of the ingredients.
  7. If necessary, satisfy and pepper. With salt, be extremely neat, do not reduce the salad. Remember that one of the ingredients are pickled cucumbers who themselves are salty. Therefore, before adding salt, mix the salad and try it before adding a salt.
  8. Get mayonnaise. Stir, try to taste. If necessary, add missing ingredients.
  9. Salad ready! Before serving, you can decorate the dish figurines from vegetables, finely chopped greens or olives.
Such a familiar dish is always waiting for a festive table. Therefore, add a new element. Show fantasy. Bon Appetit!

Today, we will prepare the same salad, without which no holiday did during the time of the USSR - Salad Olivier with sausage.

To start a little story. Salad was named after the famous Frenchman - Changer Lucien Olivier, who at the beginning of the 1860s was a restaurant in Moscow, he was called "Hermitage". Vladimir Gilyarovsky in the book "Moscow and Muscovites" recalled:

It was considered a particular chic when the dinners were preparing the cook-Frenchman Olivier, who was still famous invented by the "Salat Olivier" invented by him, without which dinner was not lunch, and he did not open the mystery. No matter how hard gourmets were trying, it did not go out: then, yes, not that.

True, no one could repeat the real Salad Recipe Olivier. More or less close to the original recipe, was published in the magazine "Our Food" in March 1894.

In the time of the USSR, the hostess redested this recipe for themselves, and now the classic Salad Recipe Olivier includes a simple set of products that can be bought at any store. Now many cooks make Olivier salad not only with sausage, but also with beef tongue, Kamchatka crab, ham, chicken, etc.

Well, we will make the Salad of Olivier Times of the USSR with Doctoral sausage.

The composition of Salad Olivier

  • Sausage Doctor's 500 gr.
  • Green polka dot canned 1 bank.
  • Egg chicken 6 pcs.
  • Potatoes 5 pcs. (medium)
  • Carrot 3 pcs. (medium)
  • Cucumber fresh 100 gr.
  • Cucumber Marinated 150 gr.
  • Onion green 20 gr.
  • Dill 10 gr.
  • Salt and pepper to taste.
  • Mayonnaise to taste.

Salad Olivier with sausage step-by-step recipe

  1. Potatoes and carrots are well rinsed (no need to clean) and boil until readiness. I, sometimes cook vegetables in this way - I clean from the peel, cutting the potatoes with a medium cube, carrots slightly smaller cube and cook together until readiness. Thanks to this method, you do not need to wait until vegetables are cooled to clean and cut.
  2. Eggs boil into steep - 8 minutes after water boiling.
  3. Doctorful sausage and cucumbers cut together a middle cube. I recommend cleaning the fresh cucumber from the skins with the help of the housekeeper.
  4. Boiled and cooled vegetables cleanse from the peel, cut the middleweight cube. Chicken eggs Clean the shell and chop finely with a knife.
  5. Drain the liquid from the green peas. Green onions and dill finely pour.
  6. All ingredients Connect in a suitable bowl. Add salt, pepper and mayonnaise. Mix everything thoroughly and apply to the table in a beautiful plate.
  7. Bon Appetit!

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

Olivier composition - what, except sausage?

  • Potatoes. It will take 4-5 medium-sized tubers on the standard salad bowl, about 500-600 g. The potatoes need to boil in the "uniforms", that is, along with the skin, until complete readiness. To make the salad, it is unnecessarily starch, do not take crumbly and easily brewing varieties, and also do not add too many potatoes in Olivier, follow the proportions.
  • Carrot. For salad you will need 1-2 medium carrots with a total weight of 200-300 g. This quantity is enough to give salad sweetness and the necessary varnish. Try to choose sweet root roots, saturated orange. They should also be booked entirely, without cleaning the skirt.
  • Boiled sausage. The meat ingredient for Olivier should be high quality and necessarily fresh, as it will not be undergoing heat treatment. The standard amount of "Varenki" - approximately 400-500 g. The "Doctoral" type sausage is suitably without a spick.
  • Chicken eggs. Olivier will leave 4-6 pieces, preferably large and fresh. You need to boil them when you need to drive, but not more than 10 minutes, then they will not digest and remain gentle.
  • Cucumbers. In the original recipe, salted cucumbers are used, however, they can be replaced by marinated and partially fresh fruits. The amount is added to taste, depending on the degree of "salinity" of the product and sizes. As a rule, enough 1-2 pieces, approximately 150 g.
  • Polka dots. It will take the canned green peas of brain varieties, sweet and especially gentle. From the bank you need to thoroughly merge all the fluid so that it does not get into the salad and did not make it too watery. It will take a little more than half of the standard jar.
  • Onion. Gives salad piquancy and sharpness. You can use on or green onions. The amount is adjustable to taste, as a rule, is enough 1/2 of the mid-bulb or 5-6 peeks of green onions.

What mayonnaise is suitable for refueling?

Classic Sauce for Olivier - mayonnaise. Buy "Provence" in the store or prepare yourself from eggs and vegetable oil with the addition of sugar, salt, mustard and lemon juice. The sauce must be in a measure to sharp and dense, balanced to taste, his task is to lend, and not to score the taste of the remaining ingredients. The amount is adjustable to taste, while it is important that the salad does not get too dry, but also was not excessively liquid. Start with 3 spoons of mayonnaise, and increase the quantity, focusing on the salad consistency.

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

Cooking

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Classic Olivier Ready! We serve a portion or in general deep salad bowl to the table. Bon Appetit!