Olivier 5 classic recipes with sausage from A to Z

Olivier with sausage and cucumbers

A very tasty salad that you can eat every day and you’re unlikely to get tired of it. The snack is associated with childhood and New Year's holidays.

We will need:

• Sausage (“doctor’s” milk sausage) – 200 gr.
• Potatoes – 5 pcs.
• Carrots – 1 pc.
• Eggs - 6 pcs.
• onion – 1 pc.
• Cucumbers - 2-3 pcs.
• canned - 200-300 gr.
• Salt - to taste
• Mayonnaise - 200-300 gr.

Preparation:

Rinse the vegetables well and boil until tender. You can put it in a saucepan, add water and cook for 20-25 minutes. But I prefer to put the vegetables in a plastic bag, put them in the microwave, and turn them on for 10-12 minutes, depending on the power of the kitchen appliance. Wait until the vegetables have cooled, remove the skins and chop into small cubes.

Place the eggs in a saucepan, add water, and boil hard for about 10 minutes. Fill with cold water from the tap. Peel the shells and chop into cubes.

Wash the fresh cucumbers well, cut off the edges, and chop into small cubes.

Wash the greens under running water, dry with paper towels to remove excess moisture, and chop.

Place the jar of canned peas in a colander to drain the brine.

Mix all the prepared ingredients in a deep bowl, add salt, pepper, and season with mayonnaise. Mix everything well. Olivier salad with fresh cucumbers is ready. Bon appetit!

Classic Olivier recipe with fresh cucumbers

Well, who doesn’t love Olivier - so familiar, so familiar, so festive? Surely in your family you can certainly see it on the table when relatives and friends come to visit. And on weekdays, you can pamper your family (and yourself, your beloved) with this hearty and tasty salad.

But so that you don’t get tired of Olivier’s classic taste, you can sometimes make some changes to its recipe. For example, sometimes I want to cook Olivier salad with fresh cucumber. In this interpretation, it is especially good in spring and summer, when you want some incredibly richness, brightness, and lightness.

The recipe for Olivier salad with fresh cucumber is as simple and accessible as the one prepared with pickles; don’t worry that there are some pitfalls waiting for you here. But if you still have any doubts, then I will be happy to tell you and show you how to prepare Olivier salad with fresh cucumber. Shall we go to the kitchen?

• 4 medium potatoes;
• 1 small carrot;
• 2 eggs;
• 100 g boiled sausage;
• 2 small fresh cucumbers;
• several green onions;
• 2-3 tbsp. mayonnaise;
• Salt, black pepper.

How to prepare Olivier salad with fresh cucumber:

Let's start with the most time-consuming ones - potatoes and carrots. We need to boil them “in their skins” until cooked, and then cool and peel them. This is not very difficult, but compared to processing other ingredients, it takes quite a long time. We cut both potatoes and carrots into small cubes, as you usually cut the ingredients for Olivier.

We still need to boil the chicken eggs - hard-boiled. When the eggs have cooled, peel the shells and cut into cubes, just like potatoes and carrots. We also cut the boiled sausage into cubes, focusing on the size of the potatoes, carrots and eggs.

Now our main character - a fresh cucumber - comes onto the stage. We also have to cut it into cubes, but unlike the previous ingredients, this will be much more pleasant to do. Do you know why? Yes, because a fresh cucumber smells so great when cut - it seems that spring just bursts into the kitchen and makes everything around look completely different: bright, festive, light!

Another of the main components of the classic Olivier is onions. But putting an ordinary onion cucumber in a salad with fresh cucumber usually just doesn’t raise my hand. So I use green onions in this recipe: like a cucumber, they will add green colors to our dish.

Combine all the chopped ingredients and add mayonnaise. This salad involves a fairly large amount of mayonnaise, and I completely agree with this - it seems tastier to me.

Mix the salad well. We admire the result and be sure to try it: often Olivier with fresh cucumber and sausage should be added with salt and pepper.

Bon appetit and the sunniest and most spring mood!

Olivier salad with smoked sausage, fresh cucumber and beans

If you want to change up the classic recipe, replace the peas with canned beans. Boiled sausage versus smoked sausage. This is, of course, not a classic, but very tasty and original.

We will need:

• Cervelat - 150 gr.
• Canned beans - 1 can (270 gr.)
• 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:

Cut the smoked sausage into circles and then turn into cubes. Transfer to a deep salad bowl.

Place the canned beans in a colander and let the brine drain. Transfer to a bowl. Finely chop the cucumbers and add to the ingredients.

Vegetables must be boiled. To do this, put them in a plastic bag and put them in the microwave for 12-15 minutes. Everything will depend on the power of your device. If the vegetables are not ready, turn on for a few more minutes and chop into cubes. Peel the red onion and chop finely. We send it to the salad bowl.

Pepper, salt to taste, add mayonnaise and mix everything well.

The salad is ready, transfer it to a serving plate or into portioned bowls. We decorate at our discretion.

Bon appetit!

Stolichny salad with pickled cucumbers, sausage and carrots in an interesting serving

In order to really diversify this usual salad, you can undoubtedly put something beautiful and elegant out of it. The easiest way, in my opinion, is to put all the ingredients in a special form. You can make it yourself from scrap materials, or buy it from stainless steel in a store.

We will need:

Cooking method:

1. Start with a pickled cucumber and chop it into cubes.

2. Then chop the boiled or smoked sausage into cubes, put it in a bowl, then add canned green peas.

3. Peel the eggs, carrots and potatoes, boil them accordingly and pass them through a vegetable cutter.

4. Add salt and mix everything well, add mayonnaise, stir thoroughly.

5. And then take a special round or square shape and, pressing a little with a spoon, lay out the entire salad mass. Then remove the sides and decorate them in any festively elegant way. Eat for your health!

Non-classical recipe with sausage, mushrooms and chicken

Initially, the salad included different types of meat, gherkins, and porcini mushrooms. Therefore, it is not surprising that champignons are present in the modern interpretation. Savory lovers will appreciate this dish.

We will need:

• Boiled eggs – 5 pcs.
• Potatoes – 4-5 pcs.
• Peas – 1 can
• Cucumbers – 2-3 pcs.
• Smoked sausage – 300 gr.
• Fresh champignons – 200 gr.
• Sunflower oil for frying
• Mayonnaise – 200 gr.
• Salt, ground red pepper to taste

Preparation:

Boil the eggs hard, add cold water, and remove the shells. Cut into small pieces.

Boil the potatoes in their skins, then remove the skin and chop finely.

Chop the mushrooms into pieces. Heat sunflower oil in a frying pan, add finely chopped garlic, fry for a couple of minutes. Transfer the prepared champignons and fry until golden brown.

Chop the cucumbers into small cubes.

Let's turn the sausage into squares.

Mix the prepared ingredients in a deep salad bowl, drain the brine from the peas, and place in a bowl. Mix everything well, adding mayonnaise. Season with salt and pepper to taste.

Bon appetit!

A simple classic recipe for making Olivier salad for the New Year with pickles

Ingredients

• Boiled potatoes
• Carrot
• Egg
• Boiled sausage
• Pickled cucumber
• Vegetable oil
• Green peas 1 can
• Mayonnaise
• Ground black pepper
• Salt

Preparation

Cut the potatoes, boiled in their jackets and peeled, into cubes. Place in a bowl

Finely chop the boiled, peeled carrots and send them to the potatoes

Season the potatoes with carrots and add vegetable oil. Stir until the potato cubes do not stick together. Will look beautiful in a salad

Cut the sausage into cubes and add to the bowl.

Grind pickled cucumbers in the same way. If juice appears, remove it. We need a thick dish, the juice will make it watery. Add to chopped vegetables

Crumble boiled eggs into a bowl with vegetables. You can cut them with a knife, or through a special grill for chopping eggs.

Add ground black pepper to taste. Sprinkle green peas

Top with mayonnaise

Mix all the vegetables well in a bowl

The dish is ready. A very simple recipe. I remember him from childhood

Classically, all ingredients should be the same volume.

But everyone makes this dish in their own way, adding ingredients at their own discretion.

Try to cook and eat to your health!

Olivier salad with sausage, fresh cucumber and apple in a new way

The salad prepared according to this recipe differs from the traditional version. After experimenting a little, we came to the conclusion that it turns out very tasty and fresh. Instead of canned peas, we use frozen ones, their taste is much brighter. Usually, vegetables are boiled in their skins, but we will sauté them in a mixture of butter and sunflower oil, if there is red pepper. So, let's begin…

We will need:

• Boiled sausage – 500 gr.
• Boiled potatoes - 300 gr.
• Raw carrots – 300 gr.
• Frozen green peas – 200 gr.
• Onions – 150 gr.
• Hard-boiled chicken eggs – 6 pcs.
• Fresh cucumbers – 150 gr.
• Pickled cucumbers – 150 gr.
• Apples – 60 gr.
• Mayonnaise – 200 gr.
• Vegetable oil – 20 ml.
• Butter – 20 gr.
• Salt, red pepper, herbs for serving

Preparation:

Pour boiling water over the peas, place on the stove, blanch for 5-7 minutes, and drain in a colander.

Peel the carrots, rinse well, and chop into strips. In a frying pan, mix and heat the butter and sunflower oil. Place the prepared carrots in a frying pan and simmer over low heat until soft, about 8 minutes. Add a little salt and red pepper. Transfer the carrots and peas to a separate bowl and wait for them to cool.

Chop the cucumbers into strips, place in a bowl, and sprinkle with salt. Leave for a while, excess moisture should come out of the vegetable.

Peel the hard-boiled eggs and finely chop them.

We turn the boiled sausage into squares. All crushed products must be the same size.

For a little piquancy and sourness - a little pickled cucumbers, also cut into cubes.

Next, let's move on to the potatoes. We boil it with the peel until tender, then drain the water and fill it with cold water. Due to the sharp temperature change, the skin is easily removed. Cut into small pieces.

In the frying pan in which the carrots were fried, sauté finely chopped onion. It should become transparent.

Combine the prepared ingredients in a salad bowl and finally add the grated apple. Wash it well, remove the skin and immediately, before it darkens, grate it on a coarse grater. Season with mayonnaise. Salt, pepper, at your discretion. Transfer to a salad bowl and decorate with herbs.

Bon appetit

Preparation

1. We start preparing Olivier by preparing the products that will be needed during the cooking process: take potatoes, cucumbers, carrots, sausage, chicken eggs, a jar of canned peas, herbs and sour cream with mayonnaise for dressing. First you need to cook the ingredients required for the recipe. Place the potatoes and carrots in a saucepan that will hold the vegetables. Fill the food with cold water so that the liquid completely covers it. Place the container on the stove and set the heat to moderate. Add a little salt as soon as the water in the bowl boils. Cook for 20-25 minutes. You can check the readiness of vegetables with a knife. Meanwhile, place raw eggs in a separate container, fill with water and place on the stove. The fire should be medium. We need hard-boiled eggs, so cook for 7-10 minutes after the liquid boils. You can add a little salt to make shelling easier. After the specified time, drain the boiling water and leave the eggs to cool. You can add cold water to speed up the cooling process.
2. Next, let's deal with the greens for Olivier. Wash the onions and dill thoroughly under running water and shake off the food to get rid of the remaining liquid. Place on a cutting board and finely chop.
3. Now the sausage. First, cut into circles, and then chop into medium-sized cubes.
4. Place the chopped sausage and herbs in a large bowl, in which it will be convenient to mix all the ingredients. Open a jar of canned green peas, drain the liquid, and transfer the legumes to a container with the rest of the prepared products, as shown in the photo.
5. Peel the potatoes and carrots, then cut the boiled vegetables into cubes. We rinse the fresh cucumber under running water, cut off the edges on both sides, and then cut the product into cubes. We also chop the pickled cucumbers not too coarsely and squeeze the workpiece a little to get rid of the remaining liquid. By this time the eggs have cooled down. We peel the products from the shell and then cut them into cubes. Place the chopped potatoes along with carrots, fresh and pickled cucumbers, and eggs in a bowl with sausage, peas and herbs.
6. All that remains is to dress our salad. Add mayonnaise and sour cream in a 1:1 ratio, and then mix all the products thoroughly. If desired, you can add salt, then do not forget to stir again. Olivier with sausage and fresh cucumbers is completely ready. We put the dishes with the salad in the refrigerator so that the food is infused and the food is soaked in sauces. Now you know that preparing such a dish at home is as easy as shelling pears. We hope our recommendations in the form of a step-by-step recipe with photos helped you in the cooking process. After 15-20 minutes, remove the salad from the refrigerator and serve. We wish you and your household a bon appetit!

We will make a salad from ready-made boiled sausage. You can do things a little differently, deviating from our step-by-step recipe, taking, for example, smoked sausage to your taste. You can also add only fresh cucumbers, increasing their quantity, while eliminating pickled products. Here the choice is yours.

Olivier salad with sausage and fresh cucumber without carrots

The snack is prepared in almost every home, all products are available. Today we will prepare Olivier without adding carrots. Try it, it's also very tasty.

We will need:

• Boiled sausage – 300 g;
• Fresh cucumbers – 100 g;
• Canned peas – 7-8 tbsp;
• Boiled potatoes – 2 pcs.;
• Chicken eggs – 3 pcs.;
• Provencal – 3 tbsp;
• Salt, pepper - to taste.

Preparation:

Place the chicken eggs in a saucepan, fill with water, and add a spoonful of salt. From the moment of boiling, cook the eggs for 10 minutes. Then fill with cold water, cool, and clean. Chop into small pieces and transfer to a salad bowl.

Boil the potatoes in advance and remove the skins. Cool, peel, finely chop. Place in a bowl.

Wash the fresh cucumbers well, remove the stems, and chop them. We send to the prepared ingredients.

Chop the sausage into the same pieces and place in a bowl.

Drain the liquid from the canned peas. Next, spread the mayonnaise, season with salt and pepper. Mix well. Transfer to portioned plates and serve.

Bon appetit!

Prepare a delicious Olivier salad at home

Another classic recipe for this wonderful salad that I am happy to share. The ingredients in it are the same as in previous recipes, but there is a little secret in this salad that makes it very tasty.

Ingredients:

• potatoes – 5 pcs.
• carrots – 2-3 pcs.
• boiled meat or sausage - 200 gr.
• eggs – 3 pcs.
• fresh cucumber – 2 pcs.
• canned cucumber – 3 pcs.
• canned green peas – ½ can
• onion – 1 head
• dill, ground black pepper - to taste

1. We boil the vegetables - I boil the potatoes in their skins, I don’t peel the carrots - this way more nutrients are retained. Boil the eggs separately.

2. Cut the sausage into small cubes. Moreover, I like to mix boiled and smoked sausage, then the taste of the salad turns out to be more piquant.

3. Cool the boiled vegetables and chop them one by one.

Try mashing potatoes boiled in their jackets - they will “make friends” with all the other vegetables in the salad.

4. Chop carrots and eggs finely. The smaller the pieces, the tastier the salad.

5. I add both fresh and canned cucumbers to the Olivier salad. Some do not interfere with others at all. Although, if you wish, you can use either fresh or pickled vegetables.

6. I always add onions or green onions, but I know that not everyone likes them in salads. So improvise.

7. All that remains is to add canned green peas, dill and sprinkle with ground black pepper to our salad.

I don’t add salt to the salad, since the salty mayonnaise with which we season our salad is sufficient.

If you have prepared more salad than you will eat at one time, you should not season it all with mayonnaise; it is better to season the salad with mayonnaise in portions.

Salad “Non-standard Olivier” with fresh cucumber without peas

The salad according to this recipe has a fresh taste due to the fact that we use fresh rather than salted cucumber. And much more tender, since there are no peas

We will need:

• Potatoes - 4 pcs.
• Carrots - 2 pcs.
• Chicken eggs - 4 pcs.
• Doctor's sausage - 250 grams
• Light mayonnaise - how much will it take?
• Onion - 1 pc.
• Fresh cucumber - 2 pcs.
• Salt - to taste

Preparation:

Boil the vegetables in any way convenient for you, peel them, and chop them into cubes.

Boil the eggs hard, peel, chop finely, and add to the vegetables.

Peel the onions and chop finely. Cut off the edges of the cucumber and chop into cubes.

Next, take the sausage, chop it finely, and place it in a bowl with the prepared products.

Add mayonnaise and mix well. Form the salad using a serving ring. Serve to the table and enjoy a delicious and light salad.

Bon appetit!

How to prepare Olivier salad - step-by-step recipe with photos

Ingredients

• Doctor's sausage – 400 g
• Potatoes – 400 g (5 pcs)
• Carrots – 200 g (1 piece)
• Canned green peas - 350 g (1 can)
• Pickled cucumbers – 400 g (4-5 pcs)
• Eggs - 5 pcs
• Mayonnaise – 150 g
• Salt, black pepper - to taste

Cooking time 25 min + 30 min for cooking vegetables

Yield: 8 servings

Prepare all ingredients. The most difficult thing in this preparation is to correctly calculate the amount of ingredients, because the taste of the salad greatly depends on their ratio. A classic Olivier salad recipe with a photo will help you determine the required number of ingredients. The size of vegetables is taken to be medium, approximately 80-100 g.

What do you need for Olivier salad with sausage?

The classic Olivier recipe is prepared with sausage, despite the fact that the original recipe for this salad was with meat. For him, I recommend taking Doktorskaya or Stolichnaya, good quality boiled sausage without lard, because this kind of sausage was easy to “get” in stores of the Soviet past.

First of all, boil the ingredients we need for the salad. Boil hard-boiled eggs in boiling water for 8 minutes, potatoes for about 20 minutes, carrots for 30 minutes. Cool all ingredients (eggs should be cooled in cold water, then they peel better) and peel and shell them.

Separate the whites from the yolks of boiled eggs, set the yolks aside, we will need them to decorate the salad. Cut the whites into cubes and place in a deep bowl in which it is convenient to mix all the ingredients. We also send canned peas there, which need to be freed from the marinade by placing them on a sieve for 5 minutes.

Cut the boiled potatoes into equal cubes and place in a bowl. It is better to cut potatoes that have already cooled, this way they will hold their shape better.

Cut the pickled cucumbers into small cubes and place in a bowl with eggs and whites. If your cucumbers are large and have a hard crust, I recommend cutting it off before slicing, and then this Olivier recipe with sausage and pickles will be even tastier and more tender. If you are preparing a classic Olivier recipe with fresh cucumbers and sausage, instead of pickles, add fresh ones, as well as a few green onions. The rest of the ingredients will remain the same.

Add sausage cut into the same cubes. The ingredients should be chopped to approximately the same size, this will make the salad tastier because all the ingredients will end up on the fork in equal proportions. Cut the carrots into cubes and send them there.

Add mayonnaise to taste. In order not to look for an answer to the question of why Olivier turns out to be liquid, pay close attention to this stage. Mayonnaise should be of high fat content and there should not be a lot of it, otherwise vegetables and sausage will float in it and the mayonnaise will kill the taste of each of the components.

Is it possible to dress a salad with sour cream?

To reduce the calorie content of the salad, instead of mayonnaise, you can use another dressing - sour cream, sour cream + mustard, kefir, you can make mayonnaise yourself, on our website there is an excellent recipe on how to make mayonnaise from kefir.

Stir the salad, add salt and ground black pepper to taste. Let's start preparing the salad. Place the salad in a mound or ring on a flat, elegant dish.

We continue to decorate Olivier according to the classic recipe with sausage with photos step by step. Sprinkle finely grated yolks on top and refrigerate for 2 hours to soak the salad and cool slightly.

Before serving, garnish with longitudinal slices of boiled carrots, thin strips of pickled cucumber and lemon. Many will tell you how to make Olivier salad correctly, but the fact that this salad is not only tasty, but also beautiful is beyond doubt, isn’t it?

Serve Olivier salad with sausage according to the classic recipe for a festive or New Year's table, and the holiday will be remembered for a long time!

Well, now you know how to prepare the classic Olivier salad with pickles and sausage, the recipe with photos clearly shows all the main stages of preparation. Next, we bring to your attention several more Olivier salad recipes; their variety is amazing and inspires you to perform culinary feats for the sake of your loved ones.

Some cooking tips

1. If you want to lighten the dish a little, then mix the mayonnaise halfway with sour cream, heavy cream, or plain yogurt. Probiotics included in yogurt will improve digestion. The dressing will be thick, tasty, and most importantly healthy.
2. It is better to overcook vegetables in a salad rather than vice versa.
3. Do not add too many potatoes, this will affect the taste and the consistency will become sticky and starchy.
4. Eggs, you don’t need to spare them, they are responsible for the tenderness of the dish. Balances the taste of potatoes, carrots and peas.

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