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Classic winter olivier salad with sausage and apple

Classic Olivier Salad with Bologna and Apple

A salad that's become a classic — perfect for a holiday and any other day! There are countless versions of this winter salad; here's my favorite. It's made just like the usual recipe, with one addition — apple, which brings a pleasant tartness.

lovegood

Recipe author

Classic winter olivier salad with sausage and apple

Composition / ingredients

Servings:

Bologna

400

Potatoes

Carrot

Apple

Eggs

Pickles

300

Green peas

200

Onion

0.5

Mayonnaise

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 6 g

Fats 50 % 12 g

Carbohydrates 25 % 6 g

140 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make classic Olivier salad with bologna and apple? Gather the ingredients from the list.
Step 2:

Cut the bologna into cubes.
Step 3:

Boil the carrot until tender. Let it cool, peel it, and cut it into cubes.
Step 4:

Boil the potatoes in their skins in salted water for 25-30 minutes, then cool, peel, and dice them. Hard-boil the eggs for 10 minutes, cool them in cold water, and dice them.
Step 5:

Trim the ends off the pickles and dice them — small pickles without big seeds work best here. Peel and chop the onion, cover it with boiling water for 10 minutes to mellow it, then drain. You can also mellow the onion any other way you know to take out the bite.
Step 6:

Wash the apple, halve it, core it, and dice it. Green, sweet-tart apples are best for this. Cut all the salad components into cubes of roughly the same size.
Step 7:

Put the bologna, potatoes, eggs, carrot, pickles, onion, and apple in a deep bowl, add the green peas, dress with mayonnaise, and toss. Use 50% or 67% mayonnaise. The salad is ready. You can salt it to taste, or leave it as is. It's that simple — and now you know how to make winter Olivier salad with apple.

Olivier is only loosely "Russian." This 19th-century French dish was originally an assortment of delicacies, but over the decades the recipe changed a great deal, grew simpler, and became the most famous and best-loved salad of the Soviet era. No holiday table is complete without this truly popular salad. Of course, only the boiled eggs and mayonnaise remain from the original — but the salad has become far easier to make. Give my version a try; I highly recommend it!
Mayonnaise is better homemade — tastier and better for you. There are some good homemade mayo recipes worth trying. You can also dress this with sour cream or plain yogurt instead of mayonnaise, on their own or mixed with mayo in whatever ratio you like, which cuts the calories.
The salad looks neatest when all the ingredients are cut to the same size and shape (cubes, for example).
Always build salads from fully chilled ingredients. Made from warm components, a salad can spoil quickly.