Ingredients for making Olivier Classic Salad
- Cooked sausage 400 grams
- Canned green peas 1 can
- 5 eggs
- Large carrot 2 pieces
- 3-4 medium sized potatoes
- Salty cucumber medium size 3-4 pieces
- Mayonnaise 100 grams
- Salt to taste
- Main ingredients: Sausage and sausage, Potato, Carrot, Cucumber
- Serving 10 Servings
- World Cuisine
Medium pan, cooker, cutting board, kitchen knife, tablespoon, large bowl, salad bowl, can opener, plate - 3 pieces, large pan with lid, small bowl, kitchen gloves, fork, kitchen brush or sponge
Cooking Olivier salad classic:
Step 1: prepare the eggs.
We lay the eggs in a medium saucepan and fill with ordinary cold water so that the liquid completely covers the component. We put the container on a big fire. When the water boils, fasten the burner and cook the eggs for 10 minutes hard boiled. After the allotted time, turn off the burner, and put the pan, holding the kitchen tacks, put it in the sink. We turn on cold running water so that the jet goes directly into the container and thus cools the component.
After that, with clean hands we clear the eggshells and lay them on a cutting board. Using a knife, grind them in cubes and pour into a clean plate.
Step 2: prepare potatoes with carrots.
Using a kitchen brush or sponge, thoroughly wash the carrots and potatoes under running warm water to remove all dirt. Then put the vegetables in a large saucepan and pour cold liquid from the tap so that it completely covers the components. We put the container on medium heat and cover it with a lid. As soon as the water boils, we detect 30-35 minutes and cook carrots with potatoes.
After the allotted time, we check the vegetables for readiness. To do this, use a fork and pierce the flesh. If the inventory easily enters the components, then you can turn off the burner. If not, then it’s worth extending the time yet for 5-10 minutes. Now we shift the vegetables to a cutting board and let cool to a warm state.
Using a knife, peel the carrots and potatoes from the skins and finely chop them into cubes. At the end, pour the crushed components into a small bowl and proceed to the preparation of the remaining products.
Step 3: prepare the pickles.
We spread the pickles on a cutting board and, using a knife, cut off the edges. Then grind the components into cubes and pour into a free plate.
Step 4: prepare boiled sausage.
With a knife, clean the cooked sausage from the protective film and put it on a cutting board. Grind the component into cubes and transfer to a clean plate.
Step 5: prepare canned green peas.
Using a can opener, open a can of canned green peas. Holding the lid of the container, carefully drain the liquid in which the component was stored. Then we set the jar aside and immediately proceed to the stage of preparing the salad.
Step 6: prepare the classic Olivier salad.
In a large bowl, spread green canned peas, chopped boiled sausage, carrots with potatoes, eggs, pickles, and pour mayonnaise.
Sprinkle the ingredients with salt to taste and mix thoroughly with a tablespoon until a homogeneous mass is formed. Everything, the salad is ready!
Step 7: serve classic Olivier salad.
Before serving to the dinner table, we shift the olivier from a bowl into a salad bowl and treat friends and family to such tasty and satisfying food along with slices of bread.
- in addition to the ingredients indicated in the recipe, finely chopped onions or green onions can be added to the salad. And to give the dish spiciness - season with a small amount of black ground pepper;
- In addition to sausage, boiled chicken can be added to the olivier. Then we will get not just a salad, but a real hearty and very tasty dish;
- to cook olivier, it is not necessary to finely chop all the ingredients. For example, I cut sausage and potato into larger pieces in order to more clearly feel their taste and aroma.