Olivier salad with pickles
Origin of the recipe
This classic salad is more than just a dish, it's a true culinary icon, a fixture at any holiday table in the former Soviet Union. Created by French chef Lucien Olivier in the 19th century, it was the Soviet version with sausage and pickles that truly became a national favorite. Thanks to its delicate flavor and versatility, it remains a favorite for family dinners and celebrations. This Olivier salad with pickles is quick to prepare and always delights guests.
What do you need for cooking?
Ingredients
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Boiled sausage
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Boiled potatoes
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Boiled carrots
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Chicken eggs
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Pickled cucumbers
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Canned green peas
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Mayonnaise
Kitchen utensils
- Knife
- Board
- Spoon
- deep bowl
- Round shape
- A large saucepan
Step-by-step recipe
Step 1:
Prepare the potatoes. Boil the potatoes until tender. Then peel them. Use a cutting board to cut them into small cubes. Transfer the sliced potatoes to a deep bowl.
Step 2:
Prepare the carrots. Boil the carrots until soft. Then peel them and cut them into cubes the same size as the potatoes. Add the carrots to the bowl with the potatoes.
Step 3:
Prepare the sausage. Take the cooked sausage and cut it into small cubes. Add the sausage to the bowl with the remaining ingredients.
Step 4:
Work with the eggs. Boil the eggs until done, then cool them under cold water. Then peel them. Cut the eggs into small cubes and add them to the remaining ingredients in a bowl.
Step 5:
Prepare the cucumbers. Trim any excess moisture from the pickles, if necessary. Cut them into small cubes. Add the cucumbers to a bowl.
Step 6:
Add the peas. Open the can of peas. Rinse them under running water and add them to the bowl.
Step 7:
Dress the salad. Add mayonnaise to the salad. Start with a small amount, then gradually increase until you reach the desired consistency. Gently mix all ingredients together.
Step 8:
Serve. For a beautiful presentation, use a round mold. Place the salad in the mold, press firmly, and carefully transfer to a plate. Garnish with fresh herbs or dill sprigs.
Cooking tips
The main mistake is using too much mayonnaise. Always add it little by little, tasting the salad constantly. Too much sauce will make the dish heavy and tasteless.
Substitutions: If you don't have cooked sausage, you can substitute it with chicken or beef. Pickled cucumbers can be used instead of pickles, but you'll need to squeeze out any excess liquid first.
As shown in the video, the salad is best served in a neat cylinder to create a full and appetizing appearance. Garnish with fresh herbs or dill sprigs. All the ingredients can be prepared in advance. For example, boil the vegetables and eggs, and slice the sausage and cucumbers. When guests arrive, all that's left to do is assemble the salad and add the dressing.
