A detailed recipe for preparing a traditional salad "Olivier" with a photo of the finished dish.
Olivier is strongly associated with the New Year holidays. And, despite the fact that modern housewives always have access to search for tens of hundreds of the most exquisite salads and cold appetizers, they still do not stop preparing an unpretentious, but so dear and beloved from childhood salad Olivier!
- Caloric content per 100 g - 162 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Potatoes - 6 pcs.
- Carrots - 2 pcs.
- Eggs - 5 pcs.
- Boiled sausage - 400 g
- Green peas - 1 can
- Mayonnaise - 250 g
- Pickled cucumbers - 3 pcs.
- Salt
Olivier's preparation:
- Take 6 potatoes and 2 medium carrots. Choose potatoes that are the same size so they cook the same way. Rinse them well and, without cleaning, put them in a saucepan, pouring cold water. After it boils, reduce the heat. Boiling time for potatoes with carrots is about 60 minutes.
- Pour eggs with cold water and put on gas. When it comes to a boil, make a small heat and simmer for 10 minutes.
- After the time has elapsed, remove the boiled eggs, carrots and potatoes from the pan and cool. Once they have cooled, peel and cut into cubes.
- Cut the pickled cucumbers and 400 g of sausage into cubes. Some housewives add boiled meat instead of sausage, but boiled sausage is always used in my "traditional" Olivier. When chopping the pickles, drain the pickles from the board that are formed when you cut them.
- Mix all ingredients.
- Open a jar of peas, drain the brine and add the peas to the rest of the ingredients.
- Season to taste and season with mayonnaise. Mix all.
Bon Appetit!
