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Olivier Salad with Sausage and Pickles
Instructions
Prepare all the ingredients. Boil the potatoes and carrots in their skins until cooked, with a little salt, then peel them. Boil the eggs hard and peel them too.
Cut the potatoes into small cubes.
Cut the carrots into cubes of the same size.
Cut the boiled sausage into cubes too. This salad usually uses "Doctor's" sausage without fat, but you can also use boiled sausage with fat.
Cut the hard-boiled eggs into small cubes.
Cut the pickled cucumbers into smaller cubes. Adjust the amount of cucumbers to your own taste. You can replace them with marinated ones, but pickled cucumbers still taste better.
Mix all the chopped ingredients in a large bowl, add the canned peas (do not forget to drain the liquid) and stir.
Add the mayonnaise and mix well. There is no need to add salt – the vegetables were lightly salted during cooking, and the cucumbers give the salad enough salt.
The Olivier salad with sausage and pickles is ready. Do try this salad – its taste cannot be replaced by anything.Enjoy your meal!
Tips
- 1
VEGETABLES IN THEIR SKINS – essential. Peeled before boiling, they lose their shape and flavour. In their skins they keep their structure and aroma.
- 2
SMALL CUBES (5–7 mm) – cut all the ingredients the same. This is the classic Soviet Olivier; coarse cutting breaks the concept.
- 3
DRAIN THE PEAS – no liquid. Otherwise the salad will "run" and the taste will be watery.
- 4
LET IT REST 30 MINUTES – the flavours will "make friends". Better still – overnight in the fridge. The same principle works in other kinds of Olivier salad.
Video
FAQ
Which sausage should I choose? +
The classic Soviet Olivier uses "Doctor's" sausage (fat-free, tender, pale pink). Alternatives: "Molochnaya", "Lyubitelskaya", "Ostankinskaya". The brands "Mikoyan", "Vyazanka", "Dymov" and "Velkom" are good quality. Check the ingredients: meat first on the list, no soya or starch. Do not use "smoked" varieties – they give a "smoky" taste that is not right for the salad. "Frankfurters" or "wieners" are not suitable (a different texture). For a "premium" version – use lean boiled ham. Cut the sausage into 5–7 mm cubes – the same as the vegetables.
What can replace boiled sausage? +
Alternatives: boiled chicken or turkey (lean), boiled beef or pork (a more "real" taste), lean boiled ham (premium), smoked chicken leg (with a smoky accent). For the "original" pre-revolutionary Olivier – boiled tongue, grouse or crayfish tails (but that is already a different recipe). Sausage is the "Soviet folk" option. For a "children's" version – sausage without smoking or nitrites. For a lean version – replace it with boiled mushrooms or beans. For vegans – replace it with smoked tofu.
How long does Olivier keep? +
In the fridge under cling film – up to 24 hours. I do not recommend keeping it longer, as boiled vegetables and sausage quickly lose their freshness. The ideal serving is after 2–3 hours of resting. Make the salad on the day of serving or 4–5 hours before. On the second day the taste is brighter, but the "look" is worse – the vegetables release water. Do not freeze it – the vegetables and eggs will separate after thawing. Do not leave it at room temperature for longer than 2 hours – the mayonnaise spoils. For a large portion – make it 4–5 hours before serving. For the New Year table – a large bowl of 1.5–2 litres.
What to serve with Olivier? +
New Year classic: with champagne or sparkling wine, vodka, brandy. With black or grey bread, toast. As the chimes strike midnight – it is a must-have dish. On the festive table – together with herring under a fur coat, mimosa salad and aspic. With a hot main course – as a starter. For a family lunch – with homemade bread. Garnish the top with a sprig of parsley, a slice of egg, peas or slices of cucumber. For a "modern" presentation – arrange it in individual bowls or moulds. With a glass of martini – an "office New Year". During fasting – without meat products and with plant-based mayonnaise. Portions of 100–150 g are filling.
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