Name: Olivier with sausage
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 6
Cuisine: Soviet USSR
Ingredients: Boiled sausage - 400 g; Chicken eggs C1 - 4 pc; Potato - 4 pc; Salt - ½ tsp; Carrot - 1 pc; Pickles - 3 pc; Canned green peas - 200 g; Onion - ½ pc; Leek - 1 bunch; Mayonnaise Provencal - 100 g; Ground black pepper - 0.3 tsp

Soviet USSR

Throughout its long history, Olivier salad has become a traditional dish on the festive table. The familiar combination of ingredients always evokes a New Year's mood during the winter holidays. Which recipe for Olivier salad can be considered classic: the one prepared by Lucien Olivier or the recipe with boiled sausage and canned green peas? I believe both versions have a right to exist. Today I decided to remind you of the Olivier recipe with sausage to recall the taste of childhood. For this recipe, it's best to use high-quality premium boiled sausage and canned green peas from brain varieties. The salad turns out to be tasty, hearty, and juicy. It will be appropriate both on weekdays and holidays!

Wash the potatoes and carrots thoroughly, boil them in their skins until cooked. Peel the vegetables cooled to room temperature, dice them.

Boil chicken eggs until hard, cool in cold water, peel, and cut into cubes. Similarly, chop the boiled sausage, peeled from the casing.

Cut off the tails of the pickled cucumbers, peel the vegetables, and dice them. Peel half of the onion and finely chop it.

In a deep salad bowl, combine all the chopped ingredients. Add canned green peas, drained from the marinade, to the salad.

Salt the salad to taste, season with ground black pepper. Add finely chopped green onions, dress the olivier with a small amount of mayonnaise.

Thoroughly mix the salad so that all the ingredients combine with each other.

Place the Olivier salad with sausage in the refrigerator for 1 hour to let the salad infuse and cool.

Olivier with sausage

Ukrainian

A hearty, tasty salad with mushrooms and chicken. It turns out quite a lot, so the proportion can be divided in half.

Salad "Josephine"

The Amur salad with red fish has been known for more than 60 years. It was first prepared in 1956 in Khabarovsk, in the kitchen of the Amur restaurant at the hotel of the same name. At least that’s what the native Khabarovsk residents think. First, this bright and incredibly tasty salad gained popularity in the Far East, and then spread throughout Russia. The combination of salted red fish and fresh tomatoes may seem surprising to the ear. And it tastes incredible. Add juicy onions and canned green peas to tomatoes and fish - and you will experience real delight. You can take any red fish from the Far East - chum salmon, pink salmon, sockeye salmon, and so on. It can be smoked or simply salted - better, of course, lightly salted. Peas are an optional ingredient. We offer a classic Amur recipe, and you can adapt it to suit yourself, changing the proportions to taste.

Amur salad with red fish

Exquisite Salad with Salmon and Avocado: Focus on Asian Motifs
We present to your attention an unusual salad with salmon and avocado, which will become a real centerpiece of any festive table. The Asian notes in this dish will bring an atmosphere of exoticism and sophistication to your dinner.

Avocado salad with salmon tataki

European

The season of bright and juicy strawberries is short. Therefore, we recommend fully enjoying unusual but delicious dishes with fresh strawberries. Among them is a salad with lightly salted salmon, strawberries, and cheese.

Salad with lightly salted salmon, strawberries, and cheese

Quick, simple, budget-friendly. For lunch or dinner! A salad with beef liver and onions is suitable for an everyday menu. The combination of fresh crispy vegetables and tender fried liver will appeal to everyone who watches their figure. A huge plus is that you don't need to add mayonnaise – the salad is already very juicy.

Salad with beef liver and onions

Unusually delicious, from the simplest ingredients! You can make a salad with Korean carrots, croutons, and corn in 15 minutes, which makes it the perfect snack or quick bite. It can be dressed with mayonnaise or sour cream. All the ingredients blend harmoniously together.

Salad with Korean carrots, croutons, and corn

Juicy, crispy, and hearty, without mayonnaise. Broccoli salad with tomatoes, cottage cheese, and egg is sure to please you from the first bite. It’s a successful combination of light, low-calorie vegetables with filling eggs and cheese under an aromatic sweet-and-sour dressing. Try it and see for yourself!

Cooking		0%	0
Cooked		0%	0
Planned		0%	0

Olivier with sausage

In lists of 0 people

Comments