Olivier salad is one of the most beloved, traditional and popular salads in Russia. Each Russian housewife knows the recipe for this dish, while each has its own family secret recipe, which is passed on through a generation. Especially this salad is liked by the male half, due to the fact that it is tasty, high-calorie, mouth-watering and satisfying.
Holiday salad
This salad is made for holidays, celebrations, parties and other special occasions. The New Year is the biggest holiday for many, and therefore the winter salad Olivier with sausage decorates the festive table in almost every Russian family, when the time is already approaching twelve, and the chimes should be heard.
Salad ingredients are quite common and are the main products that every housewife has in the refrigerator: potatoes, green peas, carrots, eggs, chicken (or sausage) and mayonnaise. And how to cook Olivier salad with sausage correctly, you can learn in this article.
Salad history
Not everyone knows that the original version of the salad was created by Lucien Olivier in the 1860s. Lucien Olivier was at that time the chef of the famous French restaurant in Moscow under the name L'Hermitage, hence the French name for this popular Russian salad. Olivier salad conquered absolutely everyone and became a restaurant specialty. The original version of the famous salad has nothing to do with what everyone knows today.
At the end of the nineteenth century, Ivan Ivanov, sous-chef Olivier, took advantage of the moment when the chef was absent and stole a secret salad recipe. Shortly afterwards, Ivanov became a chef at the Moscow restaurant, and prepared a salad that looked very much like the salad of his mentor, but with a different name, Capital Salad (Capital).
Olivier salad (“royal” version)
The composition of this delicious salad includes: one boiled veal tongue, five hard-boiled eggs, fillet of two boiled grouse, 150 gr. black caviar, 23 pcs. boiled crayfish or one large lobster, 230 gr. small pickles, half a can of Kabul soybean (soya paste), 250 gr. lettuce, two fresh cucumbers, 150 gr. capers. Dressing with Provence sauce: 350 grams of olive oil, whipped with two fresh egg yolks, with the addition of French vinegar and mustard.
Method of preparation: cut all the ingredients into small cubes. Then season with Provence sauce.
In 1905, the Hermitage restaurant was closed, and the secret recipe for Olivier salad began to be published in various books and culinary magazines. Different versions of this salad began to appear frequently in the Soviet period with less noble ingredients than in the tsarist period, to make it accessible to all people. Such a tasty and rich salad was widely popular, and soon it became a traditional dish of the Soviet festive table, especially on New Year's Eve.
Today sausage olivier salad recipe
There are not one, but dozens of Olivier salad recipes. The main difference is that some recipes use ham, while others use boiled or smoked chicken. The chicken version is often called the Capital Salad in the former Soviet republics.
Olivier salad is known in many countries under the name "Russian Salad", not only in the countries of the former USSR, but also in Croatia, Bulgaria, Serbia and Greece, as well as in Iran and Pakistan, Spain and Turkey, Poland and even in Argentina and Uruguay.
What is it about this salad that makes it so popular?
Olivier salad is a potato in combination with carrots, peas, sausage, hard-boiled pickles and eggs. Everything should be cut into about the same size. The combination of hard potatoes, sweet boiled carrots, crisp cucumbers, delicious green peas, tender eggs and mayonnaise, magically affects people. The ingredients are mixed together, each of which complements the dish and makes it special, so that in the end you get a full assortment of salty, sweet and delicate tastes in each spoon. Many lovers of this dish believe that the popularity of Olivier salad with sausage recipe proves that it is more than just a salad, and has long become a traditional dish of Russian cuisine.
Olivier Salad Ingredients Feature
In order to make the dish very tasty, you need to pay attention to the quality of each ingredient. You need to use potatoes that will keep their shape well, not crumble, and have a pleasant rich sweetness. Try carrots before you cook it; it should be sweet and aromatic. The best pickles for this dish are homemade, strong and crunchy, saturated with salt and vinegar. The mayonnaise that you use is also a very important ingredient, it must be of high quality and fatty. For a delicious salad, olivier with sausage, of course, you need a good cooked sausage of the highest grade.
Olivier Salad Ingredients
- 4-5 medium potatoes;
- 3 large carrots;
- 4 hard boiled eggs;
- 3 large salted or pickled cucumbers (who prefer which ones);
- 300 gr frozen peas or one can of canned green peas;
- 400 gr. cooked sausages of the highest grade.
Salad dressing is done like this:
- 1 cup high quality mayonnaise;
- 2 tbsp. l chopped fresh dill (optional);
- 1 tsp mustard for piquancy;
- salt, pepper to taste.
Cooking process
How to cook a salad with sausage? The first step - first you need to cook potatoes and carrots. Wash potatoes and carrots thoroughly. Put vegetables in a pot of cold salted water. Bring water to a boil, reduce heat and simmer until cooked. Carrots will cook faster, only 15-20 minutes, and potatoes about 35 minutes. Be careful not to digest potatoes and carrots so that they do not turn into mashed potatoes. After cooking, drain the water and set to cool. Meanwhile, cook frozen peas in accordance with the instructions on the packaging, or use ready-made canned green peas.
While the potatoes and carrots are cooling, at this time you can boil hard-boiled eggs. Put the eggs in a pan, fill with water and place on the stove. As soon as the water boils, remove the pan from the heat and let them stand, in hot water, for 15 minutes. Pour out hot water, then cool the eggs under cold running water in the sink.
Second step. After the eggs, potatoes, carrots have cooled, carefully peel the peel. You can use your fingers or the back of a knife, carefully peel a thin layer of peel from potatoes. You can remove or leave the carrot peel if you like it.
Third step. Pour green peas in a colander to glass all the water (if you use frozen peas). Then you need to finely chop the potatoes, boiled sausage, carrots, pickles, eggs into cubes of the same size. Pour all chopped ingredients into a large, deep bowl to make it easy to mix all the ingredients. Then, pour the finished green peas into a bowl. Stir separately in a cup mayonnaise, mustard, dill and spices. Pour all the ingredients in the prepared sauce and mix.
The final step. Cover the salad and refrigerate for at least one hour or better at night so that it is well infused. This dish can be prepared in advance, and it is well stored in the refrigerator for three days.
Before serving, put the Olivier salad with sausage and pickles in a serving beautiful plate. Before serving, this dish can be beautifully and solemnly decorated with fresh herbs and vegetable roses.