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Salad with green peas and pickles

Salad with Green Peas and Pickles

Hearty, appetizing, for the whole family, made from simple ingredients! This salad with green peas and pickles is a kind of alternative to Olivier. It calls for the most ordinary ingredients and is quick and easy to make. It'll help you mix up family dinners and holiday feasts.

Irisha

Recipe author

Composition / ingredients

Servings:

Potatoes (boiled in their skins)

Bologna sausage

150

Button mushrooms (pickled)

150

Pickles (marinated cucumbers work too)

Green peas

150

Mayonnaise

Green onions

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 3 g

Fats 38 % 6 g

Carbohydrates 44 % 7 g

83 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make a salad with peas and pickles? Get the ingredients ready. Boil three medium potatoes in their skins ahead of time. To do this, put the washed potatoes in a saucepan and add water to cover the potatoes by 3-4 cm. Add salt (about 1 tablespoon per 2 liters of water) and cook over low heat for about 20 minutes after it comes to a boil. If they pierce easily with a knife, they're done. Drain and let them cool. Tip the peas into a colander and let the liquid drain off.
Step 2:

Start cutting up the salad ingredients. The salad will look nice and tidy if you cut all the ingredients into pieces of the same size and shape (cubes, for example). Peel the cooled boiled potatoes and cut them into medium cubes.
Step 3:

Cut the bologna sausage into small cubes too. You can swap the bologna for ham, boiled chicken fillet, or veal.
Step 4:

Cut the pickles into matching cubes. My button mushrooms were already cut into quarters, so I didn't cut them further. If you think it's needed, slice them thinly.
Step 5:

Wash the green onions, pat them dry with paper towels, and chop them. If you don't have green onions, use a regular onion and dice it as finely as possible.
Step 6:

In a salad bowl, combine the chopped sausage, pickles, mushrooms, onions, and peas. Mix the ingredients, dress with mayonnaise, and toss. If you don't eat mayonnaise for some reason, dress the salad with sour cream or thick plain yogurt. You can use them on their own or mix them with mayonnaise in any ratio you like — that lowers the calorie count.
Step 7:

You can serve the salad in one big bowl or portion it into individual dishes. Garnish the top with fresh curly parsley leaves or dill. Enjoy!

Root vegetables are best washed with a brush or a stiff sponge under running water.
It's best to make the mayonnaise yourself — it'll be tastier and healthier. Check out the great homemade mayonnaise recipes here.
You can round out this salad recipe with hard-boiled eggs. Boil them for 8-10 minutes after the water comes to a boil. Once they've cooled in cold water, peel them and cut them into small squares.