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Festive table
Classic olivier salad with sausage and peas

Classic Olivier Salad with Sausage and Peas

Delicious — the best of them all — for a festive table! Classic Olivier with sausage and green peas is a simple, tasty Soviet-era salad that comes together quickly and easily. You can dress it with mayonnaise, sour cream, or plain yogurt, and serve it for lunch or dinner, on weekdays or holidays.

Maria

Recipe author

Classic olivier salad with sausage and peas

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Composition / ingredients

Servings:

Boiled sausage

300

Green peas

150

Eggs

Potatoes

Pickled cucumbers

Carrot

Mayonnaise

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 5 g

Fats 43 % 9 g

Carbohydrates 33 % 7 g

120 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Olivier with sausage? Gather the ingredients you'll need. Boil the potatoes and carrots ahead of time and let them cool. Hard-boil the eggs, then cool and peel them. Use any boiled sausage you like. The cucumbers can be salted or pickled — it doesn't matter much.
Step 2:

Drain the liquid from the can of green peas, tip the peas into a colander, and let them sit for a while. This is worth doing so the salad doesn't turn watery — we let all the excess moisture dry off.
Step 3:

Cut the boiled sausage into cubes. I used a milk sausage.
Step 4:

Peel the boiled, cooled carrot and cut it into medium cubes. Try to cut all the ingredients into cubes of the same size so the salad looks nice and neat.
Step 5:

Peel the boiled potatoes and cut them into medium cubes as well. Dice the boiled, peeled eggs.
Step 6:

Cut the cucumbers into cubes. You can peel them, especially if the skin is tough; I didn't. Just make sure your cucumbers aren't too salty.
Step 7:

In a suitable salad bowl, combine all the chopped ingredients with the peas.
Step 8:

Dress the Olivier with mayonnaise. Homemade, made by hand, is best.
Step 9:

Mix the salad and taste for salt, adding more if needed. Refrigerate the Olivier for an hour — it tastes better chilled. Then you can serve it. Enjoy!

It's better to make the mayonnaise yourself — it's tastier and healthier. See some interesting homemade mayonnaise recipes here. You can also use not just mayonnaise as a dressing, but also sour cream or plain yogurt. Use them on their own or mix them with mayonnaise in any proportion you like — that will cut the calorie count of the dish.