How to cook Olivier salad with sausage. Salad "Olivier": a classic recipe with sausage

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

Of course, about the Olivier salad! About the one 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 a variety of recipes which should be tried. They will be discussed in this article. And everything is logical here: someone does not like carrots, and the other does not like to put them there onion, give someone fresh cucumbers, not salted ones ... In general, you won’t please everyone, but we’ll try!

Therefore, I will offer local gourmets something tasty: classic and creative options, replacing one ingredient with another. To keep everyone happy! And not just for the holidays. Because it is an excellent additional snack 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. That is why 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 tasty and simple snack!

Classic Olivier with pickles and sausage

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

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

Ingredients:

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

Cooking process:

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

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

All elements of the future salad must be folded into big dish. Let's not forget about canned peas. You can add some 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 immediately before serving or immediately if you are sure that it will be completely eaten by guests.

It's time to sprinkle with finely chopped herbs and serve.

This classic version 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 they probably still cook it more often in the summer, when there are a lot of their fresh cucumbers.

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

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 taste.

Cooking process:

Pre-cooked carrots, potatoes (in uniform) must be peeled. Then it should be peeled and boiled eggs. Cut sausage into cubes.

You also need to cut into cubes the rest of the key ingredients: fresh cucumber, potatoes, eggs and carrots. All this must be put in a deep bowl. There is also added green pea.

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

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

This unusual version 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 an Olivier!

Ingredients:

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

Cooking process:

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

Frozen green peas need to be taken out of 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 cooked 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 ground black pepper, and then carefully move everything. To serve on the festive table, it is transferred to a spectacular dish and garnished with finely chopped green onions.

Worth trying something like this traditional options"came". Can you imagine how surprised the guests will be? It seems to be Olivier, but very unusual with an interesting, memorable taste.

A simple Olivier recipe without carrots

This option is an exceptionally tasty interpretation of your favorite salad. Recommended to 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.
Salted (pickled) cucumbers - 2 - 3 pcs.
Canned green peas - 300 gr.
Onion (not large) - 1 pc.
Apple (preferably sour) - 1 - 2 pcs.
Mayonnaise - 300 gr.
Pepper and salt - to your taste.

Cooking process:

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

Boiled sausage is also cut into cubes, and then everything is put together in a deep container.

In turn, the apple is peeled and rubbed on a coarse grater, or very finely chopped. All these ingredients are also sent to a large dish.

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

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

An unusual salad with sausage

If you decide 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 everything, mix and season):

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

If someone needs more detailed instructions, then it is in this video:

Try this unconventional, but very delicious option.

Puff Olivier with smoked sausage

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

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

Ingredients (all cut into small cubes):

Potatoes (boiled) - 3 - 4 pcs.
Carrot - 1 pc.
Onion - 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 taste.
Greens.

Layers (cover with mayonnaise mesh):

Boiled chicken.
Potato.
Carrot.
Cucumber + onion.
Smoked sausage.
Cheese in small cubes.
Grated protein.
Grated yolk ring.
Polka dot on the edge.
Greenery for decoration.

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

Delicious recipe with ham sausage

And our current tour of recipes will be completed by a very tasty option. famous dish with ham, seasoned with sour cream.

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

Ingredients:

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

Cooking process:

As presented in previous versions, in the first stage, the corresponding ingredients are boiled. Then boiled carrots, potatoes and eggs are peeled. Next, they need to be cut into medium cubes and put in a fairly deep dish or other large container. Canned peas should also 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, 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 a festive table, it must be decorated with finely chopped greens or in some other way, at the discretion of the hostess.

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

How to cook 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 bank.
Salt - to taste.
Pepper - to taste.
Mayonnaise - to taste.

Step by step recipe classic salad Olivier with photo

Wash potatoes and carrots. Put to boil in cold water. Vegetables must be cooked in their skins, preferably in different pots, because carrots can cook faster. The approximate cooking time for vegetables until fully cooked is 20-30 minutes. To check whether 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 set them to cool.
In parallel with the vegetables, start boiling the eggs. Place them in cold, slightly salted water. Bring to a boil and cook for 10-12 minutes. Drain when ready hot water and fill the eggs with cold water to make it easier to peel them.
Open a jar of green peas, drain the juice. Dump the peas into a salad bowl.
Peel the eggs, chop, add to the peas.
Peel the potatoes and carrots, cut into cubes, add to the salad bowl.
Cut pickled cucumbers and sausage. Add to the rest of the ingredients.
Salt and pepper if necessary. Be very careful with salt, do not oversalt the salad. Remember that one of the ingredients is pickled cucumbers, which are salty on their own. Therefore, before adding salt, mix the salad well and try it.
Season with mayonnaise. Stir, taste. Add missing ingredients if necessary.
Salad ready! Before serving, you can decorate the dish with figures of vegetables, finely chopped herbs or olives.

Such a familiar dish is always waiting for festive table. So add a new element. Get creative. Enjoy your meal!

To be honest, I rarely cook this salad. And not because it is winter. It's just too filling, in my opinion. But, as they say, there are no comrades for the taste and color. For example, my husband does not particularly favor him, and the children eat with pleasure. From time to time I experiment, I cook this salad for him again - what if he likes it? Here it is this time. I gathered all the ingredients and cooked Olivier with sausage, as in the photo, but seasoned it differently than usual. But what I seasoned and how I cooked, read on.

In fact, there is nothing complicated. The composition is available to everyone, the proportions are almost equal. It is better to take dairy sausage, of good quality, or mix equally with smoked sausage. Fresh cucumber is not exactly a winter ingredient, but if you suddenly found it, you will not regret it if you chop it up.

Ingredients

Step by step cooking

Combine all ingredients in one large bowl. Season with homemade mayonnaise or sour cream, or mix both ingredients in equal proportions. I generally do without mayonnaise. By the way, without onions too - I don’t like its aftertaste. What needs to be done to make it tasty, we will find out further.

video recipe

So that the salad does not have an onion aftertaste, I pre-pickle the onions. Briefly tell you how: 2 pcs. bay leaf, 1 tsp unrefined vegetable oil, 1 tsp vinegar, 1 tsp. sugar and the same amount of salt. 10-15 minutes - and you're done. Suitable even as an independent dish.
I salt the water in which vegetables are boiled. From this, their taste becomes more saturated.
Do not leave cooked vegetables in water, otherwise they will fall apart.
If time permits, I like to bake potatoes and carrots in the oven at 200 degrees. I wrap each vegetable in foil, and then all the vitamins are preserved in them, and when cut, they keep their shape.
My last advice: instead of mayonnaise, take sour cream, mix with mashed egg yolk and a small amount mustard. Try it and don't say thank you.

Benefit or harm: which is more

A salad prepared at home is much healthier than a store-bought one. Judge for yourself - all the products included in Olivier are individually useful:

eggs are a source of protein and amino acids;
potatoes - due to fiber, it lowers the level of cholesterol in the blood;
pickles - regulate the water-salt balance, and a salad with fresh cucumber is just a storehouse of vitamins;
green peas - a source of vegetable protein and fiber;
carrots - strengthens eyesight.

Only sausage and mayonnaise can spoil the reputation. But even for them, I find an excuse or an alternative: instead of mayonnaise - low-fat natural yogurt or sour cream with mustard, instead of sausage - boiled meat.

But let's be realistic. The combination of seven ingredients in such quantities in which we usually cook leads to such undesirable consequences as:

obesity;

excess cholesterol.

So even after you have replaced products with safer ones, it is still better to follow the measure: 100 g of salad per day will be more than enough.

5 other options

Did you know that classic Olivier cooked only with boiled beef? Yes, this is the same salad that you remember from childhood: hearty, bright, reminiscent of warmth and home comfort.

The highlight of this dish is smoked chicken. Mix it with boiled chicken fillets or thighs. At the end, you will get a gentle, juicy dish With piquant note smoked meats.

With apple and gherkins

Apple sourness will be lost among the pieces of eggs, cucumbers and meat, giving the appetizer lightness and airiness. Apples, at least a little, but they will move us away from the heaviness in the stomachs and bring us closer to graceful figures. Perhaps this is the easiest version of Olivier known.

Conclusion

Today's Olivier with boiled sausage is a jump into the Soviet past. During a food shortage, we were truly happy to prepare such a dish for a family celebration. Today, we make it with caution, taking care of our health and looking for only high quality sausage.

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 is a development of the French chef Lucien Olivier, who worked in Moscow: it included game meat, cucumbers, potatoes, olives, capers, Provence sauce and a sauce based on soy sauce. Over time, the ingredients have changed due to the inability to get them.

Classic Olivier recipe with sausage, peas, pickles

The classic version of the recipe usually includes boiled sausage, canned peas and pickle. Whether to add onions is up to you, but we still advise you to cook exactly according to the recipe for the first time. For a large company, the number of ingredients should be doubled.

Cooking time: 55 min.

Servings: 6.

1 hour. 25 min. Seal

Enjoy your meal!

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

Many housewives put fresh cucumbers in Olivier instead of pickles. This choice is justified: cucumber gives the salad a fresh summer taste, as if lightening 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 bring its piquancy to the overall taste. And of course, be sure to buy boiled sausage good quality.

Cooking time: 50 min.

Servings: 6.

Ingredients:

Boiled sausage - 480 g;
Frozen green peas - 180 g;
Potatoes - 280 g;
Carrots - 260 g;
Onion - 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 taste;
Greens - for decoration.

Cooking process:

Boil salted water in a saucepan, turn off the heat. Pour in frozen peas, blanch for 6-7 minutes, and then drain in a colander, drain excess moisture. Peeled carrots cut into strips, put in a hot pan with melted butter, add vegetable oil and sauté over medium heat until soft, 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.
Green cucumbers, without removing the peel, cut into strips, lightly salt and put in a colander, let stand for 10 minutes. During this time, under the influence of salt, excess fluid will be released.
Hard boil eggs, peel and finely chop.
Remove the film from the boiled sausage and cut it into medium-sized cubes, approximately like the rest of the ingredients.
Pickled cucumbers also, without removing the skin, crumble into small straws and put on a sieve, squeeze out excess moisture.
Boil potatoes until cooked in their skins, immediately put it for 2 minutes. into ice water so that the peel is well removed. Cut into small cubes.
Finely chop the peeled onion, season with a pinch of salt and sauté in the pan where the carrots were cooked until lightly browned.
Mix all ingredients in a salad bowl. Remove the skin from the apple and immediately rub it on a coarse grater. Add an apple and mayonnaise to the salad, taste and salt if necessary.
Garnish with fresh herbs and let stand in the refrigerator for about 40 minutes. It’s not worth keeping anymore, the cucumber and apple will let the juice out.

Enjoy your meal!

How to cook a delicious Olivier salad with apples?

We do not really 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 flavor is obtained, while eating, the crunch of apple cubes is felt. 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.;
Leek - 1 stalk;
Pickled cucumbers - 3 pcs.;
Mayonnaise - 60 g;
Lemon juice - 20 ml;
Ground black pepper, salt - to your taste.

Cooking process:

Enjoy your meal!

Step-by-step recipe for cooking olivier without adding carrots

For people who can't stand the taste of boiled carrots, next recipe 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;
Boiled sausage "Doctor" - 330 g;
Potatoes - 2 pcs.;
Fresh or salted cucumber - 2 pcs.;
Chicken eggs - 5 pcs.;
Mayonnaise - 6 tbsp. l.;
Salt - to your taste;
Parsley greens - for decoration.

Cooking process:

Enjoy your meal!

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 with a low fat percentage.

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 onion - 80 g;
Sour cream 15% fat - 100 g;
Salt - to your taste.

Cooking process:

Cut boiled sausage into small cubes.
Boil potatoes in their skins, peel and cut into cubes.
Boil eggs in salted water. Boil 10 min. after boiling water, then immediately transfer to cold water and cool. When the eggs are cool, peel them and cut into cubes.
Boil carrots, peel and cut into cubes.
Cut pickled cucumbers with peel into small cubes and squeeze, add to salad.
Combine all prepared foods in one large salad bowl or bowl, add peas strained through a sieve.
Rinse and chop green onion feathers.
Add onion slices to salad.
Add sour cream to salad and season with salt.
Mix all the ingredients so that the sour cream is evenly distributed in the salad. Serve after 30 min. being in the refrigerator.

Enjoy your meal!

Olivier with smoked sausage and pickled cucumbers on the festive table

Olivier with smoked sausage it turns out no less tasty than its traditional namesake, except that it has a richer, slightly “smoky” aroma. Sausage should not be bought dry, smoked servelat 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 taste.

Cooking process:

Enjoy your meal!

Of course, in modern cooking there are dozens of different variations on how to cook Olivier salad (with mushrooms, shrimp, squid and other exotics). But the classic recipe remains the most popular - Olivier with sausage, always boiled, "Doctor's".

The composition of Olivier - what, besides sausage?

Potato. It will take 4-5 medium-sized tubers per standard salad bowl, about 500-600 g. Potatoes need to be boiled in "uniforms", that is, together with the peel, until fully cooked. So that the salad does not turn out to be too starchy, do not take friable and easily boiled varieties, and also do not add too many potatoes to Olivier, keep the proportions.
Carrot. For a salad, you need 1-2 medium carrots with a total weight of 200-300 g. This amount is enough to give the salad sweetness and the necessary variegation. Try to choose sweet root vegetables, rich orange color. They should also be boiled whole without peeling the skin.
Boiled sausage. The meat ingredient for Olivier must be of high quality and must be fresh, as it will not be subjected to heat treatment. The standard amount of "varenka" is about 400-500 g. Doctor's sausage is suitable, without bacon.
Chicken eggs. Olivier will take 4-6 pieces, preferably large and fresh. You need to boil them hard-boiled, but not more than 10 minutes, then they will not be digested 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 size. As a rule, 1-2 pieces are enough, approximately 150 g.
Polka dots. You will need canned green peas of brain varieties, sweet and especially tender. Carefully drain all the liquid from the jar so that it does not get into the salad and does not make it unnecessarily watery. It will take a little more than half a standard jar.
Onion. Adds spice and spiciness to the salad. You can use onion or green onion. The amount is adjusted to taste, as a rule, 1/2 of a medium onion or 5-6 green onion feathers is enough.

What mayonnaise is suitable for dressing?

The classic olivier sauce is mayonnaise. Buy "Provencal" in the store or cook it yourself from an egg and vegetable oil with the addition of 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 to clog the taste of other ingredients. The amount is adjusted to taste, while it is important that the salad does not turn out to be too dry, but also not too liquid. Start with 3 tablespoons of mayonnaise, and increase the amount, guided by the consistency of the salad.

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

Cooking

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Classic Olivier is ready! Serve in portions or in a common deep salad bowl. Enjoy your meal!