Olivier salad with sausage is the most famous salad in Russia, which, as foreigners say, Russians serve for breakfast, lunch and dinner. Abroad, it is called nothing less than Russian salad; some emphasize that we are talking about potato salad, versions of which are found in almost every national cuisine.

Olivier salad was invented by the chef of one of the Moscow restaurants, Lucien Olivier, in the 19th century; the recipe was first published in the magazine “Our Food” in 1889. The history of its appearance is reminiscent of the history of the famous Caesar salad and the no less famous Kyiv cake; the recipe was obtained by accident when, due to a lack of food, the available ingredients were mixed with a mayonnaise dressing and served to the guests. The new Olivier salad became so popular that there was a queue at the restaurant.

Step-by-step video recipe

Meanwhile, the salad recipe familiar to us all differs significantly from the original. One of Olivier's recipes from the 19th century includes the following ingredients: 2 hazel grouse, 1 veal tongue, ½ pound of pressed caviar, 1 pound of fresh lettuce, 25 pieces of boiled crayfish or 1 can of canned lobster, ½ can of pickles (canned vegetables), 1 can of beans (Kabul soybeans), 2 fresh cucumbers, ¼ pound capers, 5 hard-boiled chicken eggs, Provencal sauce (72.5% mayonnaise). Obviously, the new version with sausage is a modified recipe, so you shouldn't be surprised when you are served Olivier with fried potatoes and iceberg salad in an American cafe.

The traditional Olivier salad with sausage is a later version, which is also sometimes called Soviet Olivier. Its main difference is that it is prepared with the addition of boiled sausage - “Doctorskaya” or “Ostankinskaya”, due to which it acquires a very noble and delicate taste, despite the use of simple and affordable products.

Classic Olivier salad with sausage

The classic Olivier salad with sausage is prepared from boiled potatoes and carrots, pickled cucumbers, canned or pickled peas, boiled sausage and dressed with mayonnaise. You can add fresh or onions, dill or parsley to the salad.

Ingredients:

• 2 medium-sized boiled potatoes in their jackets;
• 1-2 medium boiled carrots;
• 2-3 salted or pickled cucumbers;
• 2 boiled eggs;
• ½ can of canned peas;
• 200 g boiled sausage;
• Provencal mayonnaise, small plastic packaging.

Preparation:

Preparing Olivier salad with sausage consists of cutting all the ingredients into small cubes, their size may vary. Season the prepared vegetable and sausage slices with mayonnaise and add salt if necessary.

You can watch the recipe in more detail in the video:

Very often you can find an Olivier recipe without boiled carrots, replacing pickled cucumbers with fresh ones. These are all quite decent versions of the Soviet version with boiled creamy sausage.

Olivier salad with sausage and sour cream and mayonnaise dressing

A large number of versions of Olivier are associated with his backstory. The appearance of the salad and its popularity led to new versions, for example, the Hermitage or Stolichny salad, very similar to the original. As a result, Lucien Olivier improved the recipe, which remained unknown to anyone.

You can enhance the creamy taste of Olivier with Soviet-style sausage by adding cream or sour cream; this version has a more harmonious taste when using fresh cucumbers.

Ingredients:

• 300g boiled sausage;
• 7 potato tubers;
• 6 pickled cucumbers;
• 6 boiled eggs;
• 5 boiled carrots;
• 1 can of peas.
• 200 g mayonnaise;
• 100 g sour cream;
• salt to taste.

Preparation:

Chop all the ingredients, add mayonnaise and sour cream, and add salt. Let the salad brew for 2-3 hours.

You can bring the taste closer to Lucien Olivier’s original salad by adding capelin caviar to the salad; a handful of iceberg lettuce will not hurt to support the crispy “component.”

Olivier salad with smoked sausage

There are many versions of Russian Olivier, including recipes with smoked or meat and, as an option, with smoked sausage (as an option, with ham).

Ingredients:

• 100 g smoked sausage;
• 300 g boiled sausage;
• 2-3 pcs. boiled potatoes;
• 2-3 pcs. boiled carrots;
• 5 pieces. boiled eggs;
• 5 pieces. pickled cucumbers;
• 1 can of peas;
• 1 small package of mayonnaise;
• salt.

Preparation:

Chop into cubes, season with salt and mayonnaise.

On a festive table, Olivier salad can be served in portions, laid in layers; the combination of different colors of products looks very elegant.

Non-classical Olivier salad with sausage, mushrooms and chicken

Initially, Olivier included different types of meat and offal, cherries, olives, gherkins, porcini mushrooms and pickled gooseberries, so the appearance of a modern recipe with sausage, mushrooms and chicken would be expected. This recipe is suitable for lovers of spicy and spicy foods.

Ingredients:

• 5 boiled eggs;
• 4-5 potatoes;
• 1 can of peas;
• 2-3 cloves of garlic;
• 2-3 pickled cucumbers;
• 300 g smoked sausage;
• 200 g fresh champignons;
• 200 g mayonnaise.

Preparation:

Fry chopped mushrooms with garlic in vegetable oil, chop other ingredients and mix with mayonnaise.

Olivier salad with sausage and pickled champignons

Olivier with pickled champignons produces quite an interesting taste. It can be prepared with either fresh or pickled cucumbers.

You can enhance the taste of this type of Olivier by adding celery leaves, which was also in the original Lucien Olivier salad.

Ingredients:

• 5 boiled eggs;
• 4-5 potatoes;
• 2-3 boiled carrots;
• 1/2 can of peas;
• 300 g boiled sausage;
• ½ can of champignons;
• 2-3 pickled cucumbers;
• 200 g mayonnaise.

Preparation:

Chop all ingredients and add mayonnaise.

Olivier with sausage and pickled onions

Continuing the theme of pickled ingredients, we suggest taking note of the recipe for Olivier salad with pickled onions. Some housewives add it raw to improve its vitamin qualities, but pickled it will obviously be more piquant.

Ingredients:

• 5 boiled eggs;
• 4-5 potatoes;
• 2-3 boiled carrots;
• 1/3 can of peas;
• 1 onion, pre-marinated in vinegar and water;
• 300 g boiled sausage;
• 2-3 pickled cucumbers;
• 200 g mayonnaise.

Preparation:

Chop all the ingredients and season with full-fat mayonnaise.

For a brighter color combination, you can use red onions. When serving in portions, you can decorate the salad with avocado slices.

Original author's recipe for a very tasty Olivier with sausage (without cucumbers and onions)

The key to the success of this salad lies in well-chosen proportions of ingredients. The salad turns out very tasty.

Ingredients:

• 10 eggs;
• 1 carrot;
• 3 potatoes;
• 400 g smoked sausage;
• 1 can of peas;
• small package of mayonnaise.

Preparation:

Boil the vegetables, cut everything into cubes and season with mayonnaise.

Serve this salad in tartlets or in a waffle cone with chips.

Olivier with sausage and chicken from Grandma Emma

Olivier salad for a large family should be made in sufficient quantity, so you can also add chicken to the ingredients.

Ingredients:

• 1 jar of pickled cucumbers (sweet);
• 5-6 potatoes;
• 2-3 large carrots;
• 4 small Antonovka apples;
• 5 eggs;
• 700 g can of peas;
• 2 legs of boiled chicken;
• 300 g boiled sausage;
• 3 onions;
• a bunch of dill;
• 500 g mayonnaise.

Preparation:

Boil raw vegetables, cut all ingredients into small cubes, season with mayonnaise.

Summer salad Olivier with sausage and herbs

This is a dietary version of salad that can be prepared in the summer. Mainly based on fresh vegetables.

It is better to replace Provencal mayonnaise with Salad or low-fat sour cream.

Ingredients:

• 2-3 boiled eggs;
• 200 g boiled sausage;
• 2 fresh cucumbers;
• 4 young boiled potatoes;
• 100 g fresh peas;
• 1 bunch of fresh onion;
• 200 g mayonnaise;
• salt and pepper.

Preparation:

Blanch the peas well. Cut all ingredients and season with mayonnaise. Let it brew.

We also provide a recipe for the classic Olivier, which was made in the 80s. This is exactly the recipe that was used in the famous film “Enjoy Your Bath.” The recipe is for 10 servings.

Ingredients:

• 7 pcs. potatoes;
• 5 pieces. carrots;
• 6 pcs. pickled cucumbers;
• 6 pcs. eggs;
• 300 g doctor's sausage;
• 200 g mayonnaise;
• 100 g sour cream;
• salt to taste.

Preparation:

Boil potatoes, eggs, carrots. Chop everything, mix and season with mayonnaise.

Olivier salad with sausage without carrots

The option of preparing Olivier with sausage according to the classic recipe, but without carrots is also very popular. It can be called children's, since it is children who do not like boiled carrots.

Ingredients:

• 600 g boiled sausage;
• 5-6 pickled cucumbers;
• 1 can of peas (750 g);
• 3 potatoes;
• 3 eggs;
• 2-3 tbsp. spoons of mayonnaise;
• 100-200 g sour cream;
• black pepper and salt.

Preparation:

Boil vegetables and eggs, cut, season with sour cream and mayonnaise, adding pepper and salt to taste.

For a baby salad, add an extra apple. It will be much tastier.

Winter Olivier with sausage and apples

Try this winter salad with sausage and apples. It is characterized by a small amount of mayonnaise.

Ingredients:

• 400 g boiled sausage;
• 2 potatoes;
• 1 carrot;
• 1 apple;
• 3 eggs;
• 300 g pickled cucumbers;
• 200 g green peas;
• 1/2 onion;
• a bunch of dill;
• 150 g mayonnaise.

Preparation:

Boil the vegetables, hard-boil the eggs, chop all the ingredients and mix, seasoning with mayonnaise. Add finely chopped dill.

Classic New Year's Olivier with sausage

The cooking recipe is the same, but how to cut vegetables correctly is described in detail in the New Year's video. The amount of vegetables can be added by eye.

Ingredients:

• potato;
• carrot;
• eggs;
• cucumbers;
• 300 g boiled sausage;
• 3-4 large pickled cucumbers;
• mayonnaise to taste.

Preparation:

Cut the boiled vegetables into cubes so that their size is the thickness of your ring finger.

The Olivier salad is familiar to every housewife. Many people cannot imagine a holiday without this famous salad. In modern cooking, there are a great many recipes for Olivier salad, but older housewives remember this salad well from Soviet times, when it was prepared with sausage, and pass the recipe on to their children and grandchildren.

It is very important to find good, high-quality sausage for the salad, since the choice is now huge. Do you remember before? There was “Doctorskaya”, “Ostankinskaya”, “Molochnaya” and it was delicious with any of them!

Today we will prepare Olivier salad with sausage and peas according to the classic recipe. Peas should be taken from brain varieties; the taste of the salad largely depends on them.

Let's prepare all the necessary products from the list for the salad. I cooked carrots, potatoes and eggs in advance.

Take a deep salad bowl and cut the sausage into cubes.

Cut pickled cucumbers and onions into the same cubes.

Peel the carrots and potatoes, cut into cubes of the same size and add to the salad bowl.

Peel the eggs, cut into cubes and add to the vegetables with sausage.

Add canned peas to the salad.

Season the salad with salt and pepper, add mayonnaise.

Mix all the salad ingredients. That's all! The delicious classic Olivier salad with sausage and peas can be served!

Bon appetit!

In Soviet times, the Olivier salad was called “Stolichny”. It was prepared from the simplest ingredients available to every housewife. Today, the options for preparing such a snack are striking in their diversity. But it’s still worth remembering the classic Olivier recipe with sausage and learning the original version of the cold appetizer from the creator of the recipe.

Olivier salad - classic recipe with sausage

Today you can prepare Olivier salad with mushrooms, chicken, shrimp and other exotic dishes. But of all the options, the most popular remains a simple recipe with sausage and only with “Doctorskaya”.

Ingredients:

• 474 g sausage (boiled);
• four chicken eggs;
• five small potato tubers;
• half a salad onion;
• one carrot;
• two pickled cucumbers;
• jar (200 g) peas;
• mayonnaise, salt.

Cooking method:

1. Cook carrots, potatoes and chicken until tender, then peel and cut into 5-7 mm squares. There is no need to rush here; you need to cut the ingredients carefully so that the salad turns out beautiful.
2. We cut the doctor's sausage in the same way as we chopped vegetables and eggs.
3. Pickled cucumbers can be peeled and cut into cubes. Many housewives use fresh vegetables instead of salted ones, but this is no longer the classic Olivier salad.
4. Chop half an onion; this ingredient can be chopped finely so that it does not spoil the taste of the snack in large pieces.
5. Now we combine all the crushed ingredients in a salad bowl, add the peas, add mayonnaise, stir and taste the salad, adding more salt to the appetizer if necessary.

Recipe with smoked sausage and pickled cucumbers

If you are tired of the traditional way of preparing Olivier, then you can break traditions and add your own twist to the dish. So boiled sausage can be replaced with smoked sausage, and pickles with pickled ones. For the recipe you can take salami, dried and raw smoked sausage.

Ingredients:

• three large eggs;
• 225 g sausage (smoked);
• three medium potatoes;
• large carrots;
• three pickled cucumbers;
• 110 g peas from a can;
• mayonnaise, salt.

Cooking method:

1. Root vegetables and eggs need to be boiled, peeled and chopped into cubes, poured into a dish in which you will assemble the salad.
2. Cut the cucumbers into cubes and leave for five minutes so that all the liquid leaves them and only then add them to the rest of the ingredients.
3. We peel the casing off the sausage, first cut it into strips and then into cubes. Place in the salad along with peas and mayonnaise, lightly add the ingredients, mix and decorate the salad as desired before serving.

Olivier with sausage and apple

The combination of apple and sausage will add unusual flavor notes to the appetizer. For the recipe, it is better to take fruits with a sour or sweet and sour taste, which need to be peeled and seeds removed.

Ingredients:

• seven potato tubers;
• five large eggs;
• three carrots;
• 425 g sausage;
• four sour cucumbers;
• 285 g peas from a can;
• bulb;
• two medium apples.

Cooking method:

1. Cook eggs, potato tubers and carrots until tender, cut into cubes.
2. In the same way we chop salted vegetables, sausages, fruits and onions.
3. In a bowl, combine all the crushed ingredients, add the peas and stir together with mayonnaise.
4. Before serving, the appetizer can be decorated with parsley leaves.

Among residents of the former USSR countries, Olivier was considered not just a salad, but a New Year's dish. Of course, in those days it was impossible to recreate the original recipe, so the most available ingredients were used to prepare it.

Ingredients:

• 325 g doctor's sausage;
• 325 g potatoes;
• 325 g carrots;
• 225 g pickled cucumbers;
• five chicken eggs;
• 325 g peas from a jar;
• mayonnaise, dill.

Cooking method:

1. The first step is to boil all the root vegetables and eggs, then cool the ingredients for Olivier, peel and cut into cubes.
2. We also cut sausage and cucumbers into cubes.
3. Now pour all the ingredients into a bowl, don’t forget about the peas, add a little chopped dill and mayonnaise, stir the salad and put it into a nice common dish or in portions.

Original recipe for Olivier salad, Frenchman Lucien Olivier

Lucien Olivier kept the recipe for his culinary masterpiece a secret, but it is difficult to hide something that is so in demand. Perhaps the recipe has lost some details to this day, but let’s try to get closer to the original.

Ingredients:

• three hazel grouse;
• 110 crab meat;
• veal tongue;
• two cucumbers (fresh);
• 185 g cucumbers (pickled);
• 110 g capers;
• half an onion;
• 20 olives;
• 220 g lettuce leaves;
• six quail eggs;
• 85 g black pressed caviar.

Cooking method:

1. First of all, we need to prepare the ingredients. Let's start with veal tongue, it needs to be kept in water for 20 minutes, then rinsed well and placed in already boiling water, cook for about an hour.
2. Then add half an onion, a bay leaf and 3-4 juniper berries to it, continue to cook until completely cooked. If the meat is easily pierced with a fork, and clear juice flows from the puncture site, then the delicacy is ready.
3. We immediately lower it into ice water and, like a stocking, remove the outer shell, return it back to the broth, warm it up and cool it.
4. For such an appetizer, you simply cannot use store-bought mayonnaise, so beat the egg yolk into a high bowl, add half a spoonful of Dijon mustard and the same amount of wine vinegar, and beat the ingredients until smooth. Then pour in a glass of olive oil in portions and continue whisking until you get a thick Provencal sauce. For perfect taste, you can add lemon juice to the dressing, as well as two leaves of fresh rosemary and thyme.
5. Now we move on to the hazel grouse, fry them in oil (odorless) until a beautiful crust forms, then pour in one and a half glasses of water, add two allspice peas and a bay leaf, cover, simmer for half an hour. After the finished bird has cooled, separate the meat from the bones.
6. Simply boil the quail eggs and divide them into four parts.
7. We also boil the crab meat, but you can take the seafood in its own juice.
8. Cut the poultry, tongue, crab meat, peeled cucumbers into small cubes, add capers, season everything with sauce and mix.
9. We tear the lettuce leaves with our hands, mix some of them with the salad, and put the rest on a wide dish.
10. Place Olivier salad on top of the leaves, place quartered quail eggs in a circle, place black caviar on top of the eggs, and place olives between the eggs. The salad is ready and can be served.

Olivier with fresh cucumbers and sausage

If you add a fresh cucumber to a salad recipe rather than a salted one, the appetizer will be fresher and lighter in taste. It is better to peel the cucumber and use green onions instead of onions.

Ingredients:

• five potato tubers;
• five chicken eggs;
• two medium carrots;
• 475 g sausage (doctoral);
• 185 g peas from a can;
• four fresh cucumbers;
• a bunch of green onions;
• salt to taste, mayonnaise.

Cooking method:

1. Cook raw vegetables and eggs, cool, peel and cube.
2. In the same way, cut the sausage and peeled cucumbers.
3. Chop the green onions into rings and you can combine all the ingredients, including canned peas.
4. Season the salad with mayonnaise and add salt to taste.

Salad with sausage and shrimp

Olivier will always be a favorite holiday dish, but if you want to diversify the recipe and cook something original, then simply replace the boiled sausage with ham and add shrimp.

Ingredients:

• three potatoes;
• 110 g ham;
• two eggs;
• 110 g peas;
• 110 g shrimp;
• two fresh cucumbers;
• mayonnaise, salt.

Cooking method:

1. Cut boiled potatoes, shrimp and eggs, as well as peeled cucumbers and ham into cubes.
2. Mix all the ingredients together with the peas, season the salad with sauce and add salt if necessary.

Cooking with mushrooms

The salad gets a special twist if you add fried mushrooms to it. For the recipe, you can use champignons or oyster mushrooms, as well as wild mushrooms, which must first be boiled before frying.

Ingredients:

• seven potato tubers;
• six eggs;
• two carrots;
• 385 g sausage (boiled);
• 245 g mushrooms;
• three sour cucumbers;
• 285 g peas;
• bulb;
• mayonnaise, salt.

Cooking method:

1. Boil potato tubers, eggs and carrots, cut into cubes. Cut the sausage and cucumbers into the same cubes.
2. Chop the mushrooms into plates, fry in oil until the liquid evaporates and transfer to a napkin.
3. Finely chop the onion and pour boiling water over it for two minutes.
4. In a salad bowl, combine all the ingredients of the salad, season the appetizer with sauce and serve.