Olivier with pickled cucumbers

Olivier with pickled cucumbers

The traditional Olivier salad goes very well with pickled cucumbers (gherkins). This salad never stays on the table forever.

Ingredients

• 250 grams of boiled sausage or boiled chicken
• 4 potatoes
• 1 can of canned peas (about 400 g)
• 4 testicles
• 4 pickled cucumbers
• 1 onion
• 1 small sour apple - optional
• 1 carrot
• greens - for decoration
• mayonnaise to taste
• salt to taste

Recipe for making a dish at home

1. Place the eggs in a saucepan, pour a huge amount of water over them and put on fire. Wash the potatoes and carrots and place them in the pan with the eggs immediately after the water boils.
2. After 10 minutes of boiling again, transfer the eggs to a bowl of cool water and leave them to cool. If you use chicken, boil it in advance in boiling salted water and cool.
3. Boil potatoes and carrots for 20-30 minutes after the eggs are ready (i.e. 30-35 minutes in total). Transfer the boiled vegetables to a plate and cool. Peel the boiled potatoes and carrots, cut the potatoes into medium cubes, and the carrots into smaller ones.
4. Peel the onion, cut into small pieces, place on a sieve and scald with boiling water. Peel the boiled eggs and cut into cubes. Drain the liquid from the canned peas, cut the pickled cucumbers into half circles or cubes.
5. Cut the ham into approximately the same pieces as the potatoes; the chicken can be separated into fibers by hand. If you use an apple, it must be peeled and cored and cut into the same pieces as carrots.
6. Combine potatoes, carrots, scalded onions, peas, sausage/chicken, apple in one bowl, add salt to taste and season with mayonnaise. You can serve the salad immediately after preparation.

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Olivier traditional salad with pickles

Favorite Olivier salad with boiled sausage and pickles. Beloved by millions of Russians, the traditional Olivier salad with pickles and doctor's sausage can be prepared in a matter of minutes! A minimum of ingredients and a maximum of taste - the salad is suitable for serving on holidays and on weekdays.

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Ingredients and how to cook

ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 20 min

Step-by-step production

Step 1:

How to cook traditional Olivier? Boil potatoes, carrots, eggs. You can boil carrots and potatoes either in their skins or peeled; be sure to choose unboiled potatoes. Place the canned peas in a colander to drain the liquid. When the cooked foods have cooled, start making the salad.

Step 2:

Cut the peeled boiled potatoes into medium or small cubes.

Step 3:

Cut the peeled boiled carrots into cubes a little smaller than the potatoes.

Step 4:

Peel the boiled eggs and cut them into cubes.

Step 5:

First cut the pickled cucumbers lengthwise and then crosswise so that you get smaller cubes than potatoes and carrots. I didn’t peel the cucumbers; they are soft. If yours is hard, then it is better to remove it.

Step 6:

Chop the Doctor's sausage into the same cubes as carrots.

Step 7:

Now finely chop the dill, washed with cool water. Be sure to dry the dill before cutting. You can add greens according to your own taste, it can be not only dill, but also parsley, green onions, cilantro.

Step 8:

Combine all crushed ingredients in one large container.

Step 9:

Add canned green peas to the chopped produce.

Step 10:

Season the traditional Olivier with mayonnaise. If you wish, you can add salt to taste, but there is enough salt in mayonnaise, cucumbers and peas so as not to add additional salt.

Step 11:

Mix all the ingredients well with mayonnaise and place the Olivier salad in salad bowls for serving, either individually or one overall.

In order for the ingredients in Olivier to remain intact pieces, they must be cut into careful cubes with a knife, and especially carefully boiled potatoes.
The Doctor's sausage cubes hold their shape very well; this salad is not only very tasty, but also delicious, despite the fact that all the ingredients are simply mixed.
I prepare the salad in various variations, but this traditional one is always on the festive table.

It is better to prepare mayonnaise without the help of others.
It will be tastier and healthier. Check out some interesting homemade mayonnaise recipes here. Also, as a dressing you can use not only mayonnaise, but also sour cream or natural yogurt. You can take them separately or mix them with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.

Olivier salad with pickled cucumbers

Content:

• Ingredients
• Step-by-step production
• Video recipe

Making Olivier salad, like any other dish, has its own traditional recipe. Typically, the salad includes the following ingredients: boiled hard-boiled eggs, carrots and jacket potatoes, boiled sausage, pickles, canned peas and mayonnaise. You can use any proportions of goods at your discretion. But I advise you to increase the number of pickles so that the salad is not dry.

At the technical level, making Olivier is so simple that there is actually nothing to say. The products are boiled separately, cooled, carefully cut into cubes, seasoned with mayonnaise and mixed. But let's take things in order.

• Calorie content per 100 g - 198 kcal.
• Number of servings - 8
• Production time - 20 minutes for cutting out goods, you will also need additional time for cooking and cooling of some components up to an hour

Ingredients:

• Potatoes - 6 pcs.
• Carrots - 2 pcs.
• Testicles - 5 pcs.
• Smoked chicken ham - 2 pcs.
• Pickled cucumbers - 5 pcs.
• Fresh cucumber - 1 pc.
• Salt - to taste
• Mayonnaise - for salad dressing

Making Olivier salad with pickled cucumbers

1. Wash the potatoes well under running water and place in a pan of bubbling salted water. The hot water will interact with the starch in the potato, which will create a protective film around the tuber, and the salt will compact the structure of the potato.

Boil the tubers in their jackets over medium heat under a loosely closed lid for about 20 minutes. Check the readiness of the product with a knife. You shouldn’t overcook the potatoes, otherwise they will fall apart during cutting, but we need them compacted. Afterwards, cool the potatoes thoroughly, peel and cut into small cubes.

2. Place the eggs in cool salted water and put on fire. Since the water will heat evenly, the eggs will not experience thermal shock, which will prevent them from cracking. If the eggs do burst, the salt will prevent the white from leaking out, because... The protein coagulates with the assistance of salt. When the eggs boil, cook them for 8–10 minutes, no longer. If eggs are overcooked, they will develop a nasty smell and taste worse. Place the finished eggs in cool water. Thermal shock will allow the protein to simply separate from the shell, which will make the eggs easier to clean, but if they are fresh, they will still be difficult to clean. Cut the finished eggs into cubes.

3. Wash the carrots, like the potatoes, and boil them, unpeeled, in salted water for about 30 minutes. Afterwards, cool well, peel and cut into cubes.

4. Remove the pickled cucumbers from the jar, dry with a cardboard towel so that it absorbs all the water, and cut into cubes.

Pickling cucumbers is very simple. To do this, wash them and soak them in cool water for 6–8 hours, changing it from time to time with fresh water. Afterwards, wash again and cut off the ends. Sterilize containers with lids. Place a leaf of horseradish and dark currants on the bottom of the jar, and arrange the cucumbers tightly on top. Add peeled garlic, dark peppercorns, cloves, cardamom and cover everything with dill umbrellas. Fill the jars with boiling water and leave to stand for 30 minutes. Afterwards, pour the brine from the jars into a saucepan, boil and pour into the jars again. Pour vinegar and seal the jars with lids.

5. Rinse the fresh cucumber under running water, dry and cut into the same size as the previous vegetables.

6. Wash the smoked chicken ham under running water and dry with a cardboard towel.

7. Remove the skin from the meat and separate it from the bone, then cut into small pieces. I advise you not to throw away the remaining bones, but to boil the broth, which will make a tasty pea soup, borscht or vegetable stew.

8. Place all ingredients in a deep, huge bowl.

9. Pour in mayonnaise.

10. Stir all products well. The salad is ready, but before serving it should be placed in the refrigerator for 1-2 hours. Since it is relished when it is chilled.

See also the video recipe - frisky Olivier salad (in 40 minutes):

Olivier with sausage and pickled cucumbers

Cooking: 30 minutes

I would like to share a recipe for Olivier salad with pickled cucumbers and sausage. My family usually prepared a slightly different version. I got the idea for this recipe from my mother-in-law.

From time to time, I cook Olivier specifically according to her recipe. The reason is simple - it has a very fascinating taste. I adjusted the proportions and ratio of goods to suit myself. If I'm in the mood, I can add the freshest cucumbers to the salad. Thanks to them, Olivier becomes the freshest and juiciest.

Ingredients

• Boiled sausage – 350 g
• Carrots – 1 pc.
• Potatoes – 2 pcs.
• Onions – 0.5 pcs.
• Pickled cucumbers – 200 g
• Testicles – 3 pcs.
• Canned peas – 100 g
• Mayonnaise – 100 g
• Salt – 1 pinch
• Dark ground pepper – 1 pinch

How to cook

Boil the potatoes in their skins, cool, peel and cut into small cubes.

Cut the boiled sausage into cubes.

Choose sausage that is of good quality and tasty. She, like pickled cucumbers, gives the salad the main taste. You can take sausage with some ham.

Boiled carrots, peel and cut into cubes.

If possible, buy homemade carrots; the salad will be tastier with them.

Finely chop the onion.

Choose sweet varieties of onions, and adjust the quantity to your own taste.

Cool the boiled eggs, peel and cut into cubes.

Cut pickled cucumbers into small cubes.

Choose pickled cucumbers with a distinctive taste. It is best to adjust their quantity to suit your taste preferences. I chop a few cucumbers into the salad, taste it later, and add more as needed.

Drain the peas and add them to the rest of the ingredients.

Add mayonnaise, dark ground pepper and a little salt.

Mayonnaise must be of good quality, so it is better to prepare it without the help of others.

Mix the salad well and test.

If necessary, add salt, pepper or pickled cucumbers.

Place the salad in the refrigerator for several hours before serving.

You can serve the salad in a salad bowl, a glass, or in small portions.