Recipe: Olivier salad with sausage and pickles

Olivier salad with fresh cucumber is a wonderful version of your favorite dish.

Everyone is looking forward to this kind of salad for the holiday, because Olivier is the real king among salads that have been loved since childhood. Traditionally, this salad is prepared for the New Year, but this does not mean that it cannot be prepared for other holidays.

Options for preparing Olivier salad

Olivier salad can be prepared with the addition of shrimp, chicken, pork, beef, sausage and various types of cucumbers. Mostly pickled cucumbers are used for salad, but today we suggest you use only fresh cucumbers.

Experiment and prepare a familiar dish to serve new variations of our beloved Olivier.

If you don’t like experiments, then you will probably like the familiar Olivier with meat.

How to cook Olivier with fresh cucumber

Cut the boiled potatoes into small cubes.

It is better to boil the potatoes in advance in their skins, cool, and then use them to make a salad. It is important that the potatoes do not boil, but retain their shape.

Cut the boiled sausage into cubes.

Doctor's boiled sausage, which has a pleasant delicate taste, is ideal for the salad.

Chop hard-boiled eggs.

Cut fresh cucumbers into cubes.

Cucumbers will give the salad a fresh aroma and new taste.

Mix all prepared and chopped products in a deep bowl.

Lightly salt the salad to enhance its flavor.

Season Olivier with delicious mayonnaise and mix the salad again.

You can put it in the refrigerator to soak for 15-20 minutes, and then serve immediately.

The Olivier salad was created back in the 19th century. French chef Lucien Olivier, who came to Russia to earn money. For this purpose, the luxurious Hermitage restaurant was opened, where the entire elite went. The Frenchman quickly studied the preferences of the local public and came up with a new salad.

In addition to the ingredients, great attention was paid to serving. Initially, the Olivier salad was as follows:

• Fried hazel grouse and partridge brisket are the main ingredients.
• Boiled crayfish necks, slices of tender fried veal and pressed caviar - along the edges.
• Even pieces of boiled white potatoes, quail eggs and gherkins covered the bird meat as a pillow.
• The hill was watered with Provençal, a sauce that the master himself came up with.

The French esthete was furious when he saw that the highly respected guests were mixing all the ingredients and only then starting to eat the salad. He decided to mix everything himself right before serving and found that his creation was even more popular this way.

It was this decision that brought him enormous fame and forever inscribed his name in the history of world cooking.

In the 30s of the twentieth century. The Olivier salad was somewhat modernized by Ivan Ivanov, the chief chef of the Moscow restaurant. He placed more emphasis on poultry and called the dish “Game Salad.” After a couple of decades, the expensive salad ingredients were replaced by affordable ones, through which it lost its sophistication and began to be called “Stolichny”.

The calorie content of the dish varies from 160 to 190 kcal per 100 grams. What kind of meat was used plays a big role. Protein content – ​​5-10 grams, fats – 15-21 grams, carbohydrates – 6-10 grams.

Recipe “Olivier” with sausage and fresh cucumber

To give the salad a “spring touch”, it is recommended to add fresh green onions to it. You can season this light, hearty delicacy with low-fat sour cream or classic yogurt.

Cooking time: 50 minutes

Number of servings: 24

Energy value of the product

• calorie content – ​​110 kcal;
• proteins – 5.6 g;
• fats – 11.3 g;
• carbohydrates – 6 g.

Ingredients

• medium potatoes – 5 pcs.;
• fresh cucumbers – 4 pcs.;
• chicken eggs – 5 pcs.;
• carrots – 3 pcs.;
• fresh green onions – 1 bunch;
• frozen fresh peas – 200 g;
• boiled sausage – 300 g;
• sour cream – 400 g;
• salt - to taste;
• ground black pepper - optional;
• fresh lettuce leaf – 3-4 pcs.

Step-by-step preparation

1. Boil the potatoes and carrots in their skins until fully cooked. Cool, peel and cut into neat small cubes.
2. Remove the film from the sausage and wash the product under running water. The form for chopping the meat product is also cubes.
3. Boil the eggs until hard-boiled. To do this, after boiling, reduce the heat and cook them for no more than 4 minutes.
4. Divide each cucumber into 4 parts. Lightly salt evenly. In 10 minutes. rinse. This is necessary to release excess moisture. Chop the vegetable into triangles.
5. Wash the green onions and remove the stems. Grind.
6. Place fresh peas in a colander and pour boiling water over them. Then place in a frying pan and simmer over low heat for 7-10 minutes.
7. Mix all ingredients in a deep salad bowl. Season with sour cream. Season with salt and lightly sprinkle with ground black pepper if desired.
8. Place fresh washed and dried lettuce leaves on a flat plate. Add Olivier on top. Serve after sprinkling with a layer of fresh parsley or green onions.

Tip: you can place a whole salad bowl with an appetizer on the table, or serve it in portions, transferring it into small bowls.

If you count how many calories each dish contains, then “Olivier”, of course, does not belong to the dietary category. But by using less calorie ingredients, you can achieve a reduction in the energy value of the product.

Simple recipes for this popular salad will satisfy even the most inexperienced housewife. By following our step-by-step tips with photos, you can prepare a snack very quickly and tasty. On the table, fresh vegetables, sausages, cheeses, a hot side dish and oven-baked meat will provide excellent company for the delicacy. Bon appetit!

Beneficial features

Like any food, Olivier salad has positive and negative effects on our body. Useful features include:

• Potatoes enrich the body with starch, which lowers cholesterol in the blood.
• Eggs - have the necessary level of protein necessary to normalize the level of amino acids in muscle tissue.
• Chicken breast. Saturates the body with protein and healthy animal fat, which ensures normal functioning of the body.
• Cucumbers. Fresh ones contain a complex of vitamins and beneficial microelements, while salted ones help regulate the balance of water and salt in the human body. This is especially useful during periods of active drinking of various alcoholic beverages.
• Polka dots. Provides the body with healthy plant protein.
• Carrot. The beta-carotene it contains destroys harmful microbes and improves vision.

The vegetable part of the Olivier salad compensates for the missing microelements in the body, normalizes the functioning of the stomach, and dietary meat and eggs quench the appetite well.

The use of mayonnaise is considered harmful to Olivier. It is a heavy product that requires a lot of effort for the body to process. Moreover, now everyone uses mayonnaise from the store, but it contains a minimum of nutrients. An Olivier salad that uses sausage will also be of little benefit.

If you can’t give up your favorite dish, try to use only natural products. We bring to your attention several variations of preparing the Olivier salad.

Cooking instructions

Boil the potatoes, cool, and peel. Boil the eggs too, put them in cool water, let them cool and also peel them.

While the eggs and potatoes are cooling, cut the boiled sausage into medium cubes.

Also cut the potatoes.

It is better to cut the boiled eggs a little smaller than the sausage; when stirring, part of the yolk will mix with the dressing, which will make the salad more interesting.

Prepare and chop the greens for the Olivier salad. I used onions, but it can be any greens you have.

Slice the fresh cucumber as the last ingredient so that it does not release moisture.

Pour all ingredients into one bowl. It is better to take a voluminous form so that when mixing the ingredients do not spill out of it.

Add Olivier salad dressing. It can be sour cream, yogurt, or mayonnaise. I use half sour cream and half mayonnaise to make the taste more delicate. Add a little salt, pepper and other seasonings if required.

Mix all ingredients well and thoroughly in the bowl. Wipe the edges of the plate with a napkin or transfer the Olivier into a clean bowl for serving.

To decorate the salad, use greens, such as lettuce or green onions. Bon appetit!

Preparation

1. Wash the potatoes and carrots. Rinse the eggs. Transfer the washed ingredients to the cooking pot. Fill with cold water and place over high heat. After boiling, set aside for 10 minutes, after the specified time, remove the eggs and place them in cold water. Cook potatoes and carrots until soft, 20-25 minutes.

2. Cut the sausage into small cubes.

3. Rinse the cucumbers and dry them. Trim the ponytails on both sides. Cut into the same cube.

4. Remove the eggs from cold water. Peel off the shell. Cut into small pieces.

5. Peel the cooled carrots. Cut into small cubes.

6. Remove the skin from the cooled potatoes. Cut the tubers into the same pieces as the rest of the ingredients.

7. To mix products, select a deep bowl. Place chopped potatoes, carrots, fresh cucumbers, sausage, eggs and canned peas into it. Add mayonnaise. If desired, mayonnaise can be mixed half and half with sour cream. Add salt and pepper to taste. Stir. Taste it. Adjust to the desired result if something is missing.

8. The salad is ready. Place in a beautiful salad bowl. Garnish with fresh cucumber and a sprig of parsley. Serve to the table.

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Delicious Olivier salad with fresh cucumbers and chicken

To prepare it you will need:

• Chicken breast – 400-450 grams.
• Boiled potatoes - 4 medium.
• Boiled carrots - 2 medium.
• Boiled chicken eggs – 6 pcs.
• Fresh cucumber – 3 pcs.
• A medium-sized bunch of fresh dill.
• Green onions – 100 grams.
• Salt to taste.
• Sour cream 21% - 1 packet.

Cooking method:

1. In a deep bowl, cut the boiled, cooled and already peeled products into small cubes.
2. It is recommended to follow the sequence: carrots, potatoes, thoroughly washed and dried cucumbers, eggs (try not to crumble the yolk) and green onions.
3. Sprinkle all this generously with chopped dill.
4. Cut the brisket into large cubes on top, add salt, pour sour cream and mix thoroughly.

New recipe for Olivier salad: with smoked sausage and beans

If you are tired of the monotonous Olivier with peas and boiled sausage, then you can replace these ingredients with beans and smoked sausage. Yes, this is no longer a classic, but it is also very tasty and original.

Ingredients:

• Cervelat – 150 g
• Canned beans - 1 can (270 g)
• Potatoes (boiled) - 2 pcs.
• Carrots (small, boiled) - 1 pc.
• Red onion (small onion) - 0.5-1 pcs.
• Mayonnaise - to taste
• Pickled cucumbers – 2 pcs.
• Black pepper (ground) - to taste
• Salt - to taste
• Dill (for decoration)

Preparation:

1. Cut smoked sausage into cubes.

2. Add canned beans and finely chopped cucumbers to it.

3. Then add diced potatoes, carrots and finely chopped red onions.

4. Pepper, add mayonnaise and mix. Taste it and add more salt if necessary.

That's all. Place on a serving plate and decorate. You can decorate it as in the first photo - using strips of cervelat and greenery. It turns out very beautiful.

Recipe for Olivier salad with fresh and pickled cucumbers

Ingredients:

• Fresh cucumber – 4 pcs.
• Pickled cucumber – 3 pcs.
• Two medium boiled potatoes.
• Small boiled carrots.
• One medium onion.
• Boiled chicken fillet – 350 gr.
• Greens – 15 grams.
• Peas – 5 tbsp. spoons
• Mayonnaise – 6 tablespoons.
• Boiled chicken eggs – 5 pcs.
• 3 pinches of salt.
• Ground black pepper - half a teaspoon.

Cooking method:

1. Cut the onions and cucumbers into cubes into a deep container. Try to keep the cubes the same size.
2. Add chopped eggs there.
3. Cover everything with finely chopped herbs.
4. Add chopped pickled cucumbers.
5. Cut the carrots and pour them into a bowl.
6. Cut the chicken fillet into larger pieces and add to the rest of the ingredients.
7. Pour out the peas.
8. Salt and pepper to taste.
9. Season with mayonnaise.
10. Mix the Olivier thoroughly.

Recipe 2: Classic Olivier with fresh cucumbers

You can try to improve even everyone’s favorite dishes. One of these ideas is adding not only pickled cucumbers, but also fresh cucumbers to the classic Olivier salad. Want to try? Then remember.

Ingredients:

• boiled sausage – 300 g;
• egg – 4 pcs.;
• carrots – 1 pc.;
• potatoes – 4 pcs.;
• pickled cucumber – 2 pcs.;
• fresh cucumber – 1 pc.;
• canned peas – 200 g;
• salt, mayonnaise - to taste.

The first step is to boil and cool the potatoes and carrots, as well as the eggs. Drain the liquid from the peas. Prepare the remaining ingredients.

Cut the potatoes into cubes.

Grate the carrots.

And add to the salad bowl.

Add the diced sausage there too.

And chopped fresh cucumber.

Mix everything well.

Add salt as desired and cool before serving. Bon appetit!

Olivier recipe with fresh cucumber and smoked sausage

Ingredients:

• Smoked sausage – 400 grams.
• Boiled potatoes – 3 pcs.
• Green peas – 200 grams.
• Small boiled carrots – 1 pc.
• Boiled chicken eggs – 3 pcs.
• Fresh cucumber – 2 pcs.
• 150 grams of mayonnaise.
• Salt and pepper.

Cooking method:

1. Chop the eggs into a bowl and add the diced carrots.
2. Cut the peeled potatoes into cubes the size of the carrots and eggs.
3. Add all the peas to the food, then cut the sausage into a larger size.
4. Add salt and pepper to taste, season with mayonnaise.
5. Mix the Olivier thoroughly and leave to infuse. This Olivier salad recipe will be a hit on every table.

Recipe for Olivier salad with sausage

The only difference between this recipe and the usual one is, of course, the presence of fresh cucumber, not pickled cucumber, among the ingredients.

For Olivier with fresh cucumbers you will need:

• 200 gr. boiled sausage;
• 5 potatoes;
• 1 carrot;
• 6 eggs;
• 1 onion;
• 3 fresh cucumbers;
• 300 gr. canned peas;
• 25 gr. greenery;
• 1/4 tsp. salt;
• 1/4 tsp. pepper;
• 150 gr. mayonnaise.

Preparing Olivier with sausage:

1. Wash potatoes and carrots and boil. When the root vegetables have cooled, they need to be peeled and cut into cubes.
2. The eggs should also be boiled, then immersed in cold water and cooled. Then peel and chop.
3. Wash the cucumbers and cut into pieces.
4. Sausage must be cut in the same way as other products.
5. Remove the peel from the onion and chop it.
6. Wash the greens, dry and chop.
7. Place the peas in a colander to drain excess juice.
8. All that remains is to put all the products in one container, add salt, add pepper and mayonnaise, and then mix everything vigorously.

Dietary version of Olivier made from fresh cucumbers

If you follow a healthy diet, but want to treat yourself to your favorite salad, use this recipe.

Ingredients:

• Chicken breast – 250 grams.
• Fresh cucumbers – 4 pcs.
• Boiled eggs – 5 pcs.
• Celery – 1 stalk.
• Green apple – 100 grams.
• Canned peas – 100 grams.
• Half a medium lemon.
• Low-fat yogurt – 200 ml.
• A small pinch of salt.

Olivier with cucumber and carrots according to the classic recipe

Now I offer you a salad recipe in which you will need to add boiled carrots and pickled cucumber. But this set of ingredients is not made lightly; this makes the taste quite interesting.

Ingredients:

• boiled sausage 300-400 gr.
• potatoes 3-4 pcs.
• carrots 1 pc.
• pickled cucumbers 2 pcs.
• eggs 5-6 pcs.
• green onions 4-5 pcs.
• green peas 1 jar.
• mayonnaise to taste on average 3-4 tablespoons
• salt and pepper to taste

Cooking process:

Boil potatoes, eggs and carrots, cool and remove peels and shells. Next, the boiled products need to be cut into thin slices, and then the slices into strips, and from the strips get small cubes.

The sausage also needs to be cut into the same cubes as other vegetables. If you need to cut something in a salad, try to do it so that all the ingredients are cut into equal pieces.

Take 3-5 stalks of green onions and chop them finely with a sharp knife.

According to the recipe, you should use pickled cucumbers since most often they add a kind of sourness to this dish.

Place all prepared ingredients in one large container. We tear off a jar of green peas, drain the brine and add the contents of the jar to the rest of the ingredients.

All that remains is to add the most important ingredient in this salad, this is mayonnaise and, of course, mix by lifting the contents of the pan from the very bottom.

A delicious Olivier salad is ready to be served on the festive table.

How to prepare Olivier salad with fresh cucumbers - tips and tricks

To make the salad tasty and as healthy as possible, you need to:

• Use only natural fresh products.
• Boil all the ingredients immediately before preparing the Olivier salad and let them cool. This will make the cutting process easier and the cubes will come out uniform.
• After thorough mixing, the Olivier salad must be covered with a lid or cling film and placed in a cool, dark place for 20-30 minutes. This way it will infuse and taste even better.

Now you know several interesting recipes for your favorite Olivier salad. Cook with pleasure and delight your loved ones with delicious food. And the video recipe invites you to get a little more creative!

A selection of popular Olivier recipes with fresh cucumber with step-by-step photos and instructions. We will tell and show you how to make a delicious Olivier salad with fresh cucumber!

Salad "Olivier", classic

Published: 05/09/2015 Posted by: Fairy of Dawn [Offline] Calories: Not specified Cooking time: Not specified

“Olivier” is considered a traditional New Year’s salad, and indeed a winter dish. But in our family we are ready to eat Olivier all year round, and if this is so, then why do we have to wait a whole year, denying ourselves the pleasure? Moreover, the salad is prepared very quickly and easily. Especially if you have assistants. There are a lot of options for preparing Olivier, this recipe can be considered a classic. The time to prepare the classic Olivier salad with fresh cucumbers according to this recipe is 1 hour. Number of servings - 6. Ingredients: - potatoes - 5 pieces, - chicken eggs - 5 pieces, - boiled sausage - 400 grams, - fresh cucumber - 2 pieces, - pickled cucumber - 4 pieces, - green peas - 500 grams, - carrots fresh - 1 piece, - fresh herbs - 4-5 sprigs, - mayonnaise - 180 milliliters, - salt - 1 teaspoon, - ground black pepper - 0.5 teaspoon.

Step-by-step recipe with photos:

The first step is to boil the potatoes and chicken eggs. Wash the potatoes and cook them in their skins. We take out the eggs 5 minutes after boiling. Check the potatoes for doneness by piercing them with a knife.

One of the conditions for a delicious Olivier is good, fresh boiled sausage. Doctor's sausage, or any sausage with lard, is best. Ham also goes well in Olivier. There are also variations of the recipe when they are made with boiled meat or tongue. Cut the boiled sausage into small cubes. Pour into a saucepan.

We select cucumbers according to taste - salty or sour, barrel. Cut the pickles into cubes of the same size. In general, cutting all salad components should be the same size.

Using a can opener, open a can of canned green peas, pour out the liquid, and pour the peas into the pan.

Be sure to check fresh cucumber for bitterness. If the cucumber is no longer young, I recommend peeling the peel; it can be a bit harsh and ruin the whole impression of the salad. Cut fresh cucumber into cubes.

Fresh carrots need to be thoroughly washed, scraped and grated on a coarse grater. Another option is to boil the carrots until soft and cut them into cubes.

Meanwhile, potatoes and chicken eggs are ready. Cool the potatoes (put them in cold water, this will make them easier to peel), peel them and cut them into small cubes. Maintain the same cutting size.

We also cool the chicken eggs (also in cold water), remove the shells and cut into cubes or mash with a fork. Pour into a saucepan.

Mix all the chopped ingredients in the pan using a large spoon.

Wash the fresh parsley, shake off excess liquid and chop finely, then add to the salad. Add mayonnaise (it is better to take high fat content, it is thicker and tastier). Add salt and ground black pepper. Mix everything thoroughly, reaching with a spoon to the very bottom of the pan.

So many people's favorite salad is ready! An important point - do not season the entire salad with mayonnaise at once. Firstly, such a salad cannot be stored for more than 12 hours. Secondly, it will lose its presentable appearance, as it will “drain” (for the same reason, it is not recommended to use low-fat mayonnaise). Bon appetit!