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Olivier Salad with Pork, Chicken, and Sausage
Instructions
I cut the hard-boiled eggs into small 7–8 mm cubes. Cold, cooled eggs cut more neatly than hot ones, so transfer them to cold water right after boiling to cool them quickly. A sharp knife gives a clean cut without crushing the white. I cut the yolk and white together.
I cut the fresh and pickled cucumbers into even 7–8 mm cubes, the same size as the eggs. Two kinds of cucumber are the trick of this recipe: the fresh one adds juiciness and a fresh taste, the pickled one adds a piquant, tangy accent. The balance of the two cucumbers creates the salad's characteristic flavour.
I cut the boiled "Doktorskaya" or "Molochnaya" sausage into cubes of the same size. Use boiled sausage specifically – semi-smoked or smoked sausage will give the wrong taste for a classic Olivier. The sausage should be fresh, without dried-out edges.
I cut the boiled carrots, potatoes, and fresh onion into small, even 5–7 mm cubes. The onion can be cut finer than the other vegetables – it should be almost unnoticeable in texture but present in taste. Onion cut too large in an Olivier is not the classic way.
I cut the boiled chicken breast and pork into small cubes of the same size. The meat should be completely cooled before cutting – hot meat crumbles and tears. Boiled meat left over from yesterday's lunch is ideal, or fillet baked especially for this salad.
I drain the marinade from the canned peas through a colander – thoroughly. I add the peas to the chopped ingredients and season with mayonnaise, salt, and freshly ground black pepper to taste. I mix gently with a silicone spatula, folding from the bottom up so as not to crush the ingredients.
I put the salad in the refrigerator for at least 2–3 hours to soak – during this time the mayonnaise penetrates every cube and the flavours come together. A freshly made Olivier is always less tasty than one that has rested. I arrange it in bowls and garnish with fresh herbs. The Olivier salad is ready!
Tips
- 1
Boil all the ingredients the day before – then making the salad itself takes only 25 minutes. The products should be completely cooled.
- 2
Cut all the cubes to the same size of 7–8 mm – this is the signature look of the classic Soviet Olivier. Uneven cutting turns it into mush.
- 3
Let the salad rest for 2–3 hours in the refrigerator – the flavour develops gradually. I follow a similar principle when making herring under a fur coat salad.
- 4
You can replace the pork with boiled pork tongue – this makes an even more festive, "restaurant-style" version.
FAQ
Can you make Olivier without sausage? +
Yes, just increase the amount of meat – instead of 100 g of sausage, add 100 g of chicken fillet or pork. The result is a more "homemade" and less fatty version. The classic 1860s recipe (Lucien Olivier's) actually used hazel grouse and crayfish tails, and sausage appeared in the Soviet era as an affordable substitute. You can use boiled pork tongue (expensive but impressive), ham, baked pork, or boiled beef. The main thing is three protein components for a filling salad.
What can replace the mayonnaise in Olivier? +
Thick sour cream of 25–30% works (a more tangy option), homemade egg-based mayonnaise (natural, without E-additives), Greek yoghurt for a diet version, or a 50/50 mix of sour cream and mayonnaise. Each substitute gives its own character: sour cream is refreshing, yoghurt is light, homemade mayonnaise is the classic "grandmother's taste". For a true Soviet Olivier, "Provençal" mayonnaise is a must – it is what sets the characteristic flavour of this New Year's salad.
How long does a ready Olivier salad keep? +
In the refrigerator in a tightly closed container – up to 2 days without loss of quality. On the second day the flavour becomes even deeper. A New Year's Olivier often "lasts" 2–3 days – this is normal. I do not recommend longer: by the third or fourth day the mayonnaise may start to turn sour and the vegetables lose their texture. Do not dress the whole salad at once – dress it as you serve. Olivier must never be frozen – after thawing the salad turns to mush.
What to serve with Olivier on the festive table? +
Classically with strong drinks (vodka, brandy) or semi-dry champagne – a New Year tradition. As part of the cold appetisers together with sliced meats, herring under a fur coat, aspic, and jellied fish. Olivier goes well with pickled gherkins, homemade salted cucumbers and tomatoes, dark Borodinsky bread, and hot tea after the festive meal. A modern way to serve it is in individual shot glasses with a piece of black caviar on top for an impressive presentation on the buffet table.
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