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Olivier salad with pickles and sausage classic

Classic Olivier Salad with Pickles and Sausage

The beloved Olivier salad with cooked sausage and dill pickles. This classic Russian potato salad — made with pickles and Doctor's sausage and adored by millions — comes together in just minutes! Minimal ingredients, maximum flavor: it's right at home on a holiday spread or a weeknight table.

Elena

Recipe author

Olivier salad with pickles and sausage classic

Composition / ingredients

Servings:

Potatoes (boiled)

350

Carrots (boiled)

100

Pickles

250

Green peas (canned)

Cooked sausage (Doctor's / bologna-style)

200

Chicken eggs (boiled)

Dill

Mayonnaise

180

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 5 g

Fats 52 % 13 g

Carbohydrates 28 % 7 g

142 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make a classic Olivier with pickles and sausage? Boil the potatoes, carrots, and eggs. You can cook the carrots and potatoes either in their skins or peeled — just be sure to use waxy potatoes that hold their shape. Drain the canned peas in a colander. Once the cooked ingredients have cooled, start assembling the salad.
Step 2:

Peel the boiled potatoes and cut them into medium or small cubes.
Step 3:

Peel the boiled carrot and cut it into cubes a bit smaller than the potatoes.
Step 4:

Peel the boiled eggs and cut them into cubes as well.
Step 5:

Cut the pickles lengthwise first, then crosswise, so the cubes come out smaller than the potatoes and carrots. I didn't peel my pickles — their skin is soft. If yours are tough-skinned, it's better to peel them.
Step 6:

Cut the Doctor's sausage into the same size cubes as the carrot.
Step 7:

Now finely chop the dill, which you've rinsed in cold water — and don't forget to pat it dry first. Use whatever herbs you like: not just dill, but also parsley, green onion, or cilantro.
Step 8:

Combine all the diced ingredients in one large bowl.
Step 9:

Add the canned green peas to the diced ingredients.
Step 10:

Dress the classic Olivier with mayonnaise. You can add salt to taste if you like, but the mayo, pickles, and peas usually bring enough salt on their own.
Step 11:

Mix everything well with the mayonnaise and serve the Olivier in individual bowls or one big serving dish.

To keep the ingredients in Olivier as distinct pieces, cut everything into neat cubes with a knife — especially the boiled potatoes. Cubes of Doctor's sausage hold their shape beautifully, so the salad is both delicious and pretty, even though everything is simply tossed together. I make this salad in lots of variations, but this classic version is always the one for the holiday table.
It's better to make your own mayonnaise — it's tastier and healthier. You can also dress the salad with sour cream or plain yogurt instead of (or mixed with) the mayonnaise in any proportion you like, which lightens up the dish.