Cooking Olivier salad with sausage, carrots and green peas. He has always been and will be popular, because easy to prepare, rich and full-bodied. Step-by-step recipe with a photo. Video recipe.
It is difficult to find something more delicious, simple and by many any dish than Olivier salad. This is the most famous dish, there are many recipes for it. After the death of the famous chef Lucien Olivier, changes were made to his favorite salad every decade. From what this salad slightly changed the composition and name. So in the 50s it was called Stolichny, in the 70s green peas and boiled carrots first appeared in the salad, and the scarce meat was replaced with boiled sausage, from which the legendary name "Olivier" returned to the salad. Today I propose to cook Olivier with classic products combined with sausage, carrots and green peas. This is an extremely simple instant dish. All eaters, without exception, will be satisfied with the result.
It should also be borne in mind that all the ingredients are inexpensive and every family can afford to cook Olivier. This dish is usually prepared for family holidays, although it is so budgetary that it can be prepared on any everyday day, and the atmosphere of care and comfort will immediately be felt in the house. The main thing for the recipe is to choose tasty doctor's sausage and good quality canned green peas.
See also how to cook Russian-style Olivier.
- Caloric content per 100 g - 269 kcal.
- Servings - 4
- Cooking time - 30 minutes for slicing food, plus time for boiling and cooling potatoes, eggs and carrots
Ingredients:
- Doctor's sausage - 300 g
- Canned green peas - 300 g
- Potatoes - 3 pcs.
- Salt - 0.5 tsp or to taste
- Mayonnaise - for dressing
- Pickled cucumbers - 3 pcs.
- Carrots - 1 pc.
- Eggs - 3 pcs.
Step by step cooking Olivier with sausage, carrots and green peas, recipe with photo:
1. Before cooking Olivier, first boil potatoes with carrots and hard-boiled eggs in the skins. How to do this, you will find step by step recipes with photos on the pages of the site. To do this, use the search string. Then cool the food completely. I recommend preparing them in advance, for example, in the evening.
So, when all the products are prepared, start preparing the salad. Peel the potatoes and cut into cubes about 0.8 mm.
2. Peel the carrots and cut to the same size.
3. Eggs, shell and cut.
4. Blot canned cucumbers with a paper towel so that it absorbs all the pickle, and chop like all the previous ingredients.
5. Remove the wrapping film from the sausage and cut into pieces.
6. Tilt the canned peas into a colander to drain all the brine and add it to all products. Usually, if peas are present in the salad, then all products are cut into the same size as the peas. Then the salad will look beautiful.
7. Season salad with mayonnaise and salt to taste. You can make mayonnaise at home or use a store mayonnaise.
8. Mix the Olivier well with sausage, carrots and green peas, chill in the refrigerator and serve.
See also a video recipe on how to cook Olivier (classic recipe).
