Olivier salad simple with sausage. Olivier salad: a classic recipe with sausage and peas

Thinking about dishes for the festive table, any housewife can sort through any options for snacks and dishes, but she will never refuse to cook Olivier salad with sausage. This salad is both delicious and nutritious, yet quick and easy to prepare. But few people know that the original Olivier recipe included quail and pineapple meat, so do not limit yourself to boiled sausage and green peas when preparing a salad. Experiment with ingredients, dressing, surprise guests and surprise yourself!

Salad "Olivier" with sausage - preparation of food and dishes

The main ingredient of Olivier is sausage. Pay attention to this product when buying. First of all, do not save money, you must understand that a kilogram of even the cheapest sausage cannot cost less than a kilogram of meat. Secondly, always pay attention to expiration dates, especially if you buy sausage in the market or bazaar. Stale sausage will not only spoil the taste of the salad, but also spoil the health of those who are treating themselves. Mayonnaise is most often used as a dressing - pay attention to its expiration dates if you decide to buy mayonnaise in a store.

Before cooking, prepare several small plates or bowls for individual ingredients and one large bowl for mixing Olivier salad with sausage.

Olivier salad recipes with sausage

Recipe 1: Salad "Olivier" with sausage

It is unlikely that there will be at least one hostess who has never cooked Olivier salad with sausage. And yet, if so, then following this recipe step by step, you will get a great dish.

Required Ingredients:

• boiled sausage 0.5 kg
• potatoes 1-2 pieces
• green peas 150 grams
• egg 2 pieces
• fresh cucumber 1 piece
• mayonnaise for dressing
• salt pepper

Cooking method:

Boil an egg for Olivier salad. To do this, boil the eggs in boiling water for about 8-10 minutes, then cool and peel. Chop finely.

Boil carrots. Wash it thoroughly and cut off the tail, then cook in boiling water for 13-15 minutes. Then cool the carrots and cut into small cubes.

Boil the potatoes in their jackets - wash them well, and cook for 15-17 minutes until soft. Check readiness by piercing the potato skins with a toothpick. After the potatoes are cooked, cool them, peel them, and cut into cubes.

Cut the sausage and cucumber into small cubes.

Mix the ingredients and season the Olivier salad with sausage with mayonnaise, pepper and salt.

Recipe 2: Salad "Olivier" with sausage and chicken

We bring to your attention an interesting variation of Olivier salad with sausage and smoked chicken. In this salad, carrots will not be used, and pickled cucumber is added instead of fresh cucumber. This salad is spicy and unusual.

Required Ingredients:

• boiled sausage 250 grams
• smoked chicken fillet 250 grams
• potatoes 1-2 pieces
• green peas 150 grams
• egg 2 pieces
• pickled cucumber 1 piece
• mayonnaise for dressing
• pepper.

Cooking method:

Boil the eggs - boil them for 8 minutes, then cool the eggs by pouring them with cold water and peel them. Cut into square pieces.

Boil the potatoes - wash them well, and boil in the skin for 15 minutes until tender. Check the readiness of the potatoes by piercing them with a toothpick or skewer. After the potatoes are ready, cool them, peel them and cut into cubes.

Open the peas and drain the water from the jar.

Cut the sausage, chicken fillet and cucumber into small cubes.

Mix the ingredients and season the Olivier salad with sausage and chicken with mayonnaise, pepper and salt.

Recipe 3: Salad "Olivier" with sausage and pineapple

Do you know how they ate salad "Olivier" at the end of the 19th century? The main ingredient was pineapple. Why are we worse than boyars and nobles? Pineapple is now available at any time of the year, so let's try an unusual kind of Olivier salad with sausage and pineapple. If there is any doubt what the taste will be like and whether such a salad will be liked not by gourmets, but by ordinary “eaters”, believe that you will like it! Pineapple will not resonate with other salad ingredients, but rather emphasize their taste with its pleasant sweet and sour note.

Required Ingredients:

• boiled sausage 500 grams
• potatoes 1 piece
• pineapple, canned 100 grams
• green peas 150 grams
• egg 2 pieces
• fresh cucumber 1 piece
• sour cream for dressing
• pepper.

Cooking method:

Boil the eggs (to get the egg in the right condition, boil it for about 8 minutes, then cool them with cold water), peel, cut into square pieces.

Boil the potatoes - wash them thoroughly before cooking, as you need to cook in the skin, and dip in boiling water for 15 minutes. After the potatoes are cooked, cool them, peel and cut into cubes.

Open the peas and drain the water from the jar.

Cut the sausage, pineapple and cucumber into small cubes.

Mix the ingredients and season the Olivier salad with sausage and pineapple, sour cream, pepper and salt.

Recipe 4: Salad "Olivier" with sausage and mushrooms

Salad "Olivier" is most often presented in the form of mixed ingredients, cut into cubes. Let's try to move away from stereotypes and prepare a salad with julienned products. Such a salad will not only look different, it will also seem tastier. In addition, we add champignon mushrooms to the main list of ingredients.

Required Ingredients:

• boiled sausage 0.5 kg
• potatoes 1-2 pieces
• green peas 150 grams
• medium sized carrots 1 piece
• egg 2 pieces
• fresh cucumber 1 piece
• champignon mushrooms 300 grams
• medium size onion 1 piece
• mayonnaise for dressing
• salt pepper.

Cooking method:

Hard boil an egg, cool and peel, then cut into thin strips.

Boil the carrots (for the Olivier salad, boil the carrots for no more than 15 minutes over low heat), then rub it on a coarse grater.

Boil potatoes in their skins, then rub it on a coarse grater.

Finely chop the onion and saute it in a hot frying pan for 3-4 minutes, stirring constantly. Chop the mushrooms and add to the onion. Fry until excess liquid is gone.

Open the peas and drain the water from the jar.

Cut the sausage and cucumber into small strips.

Mix the ingredients and season the Olivier salad with sausage and mushrooms, sour cream, pepper and salt.

Recipe 5: Salad "Olivier" with sausage "Hunter"

Even when preparing dishes according to ordinary and traditional recipes, do not forget that cooking is the most creative process. Do not be afraid to experiment, change recipes and let your family be amazed every day. Prepare a new salad from seemingly traditional products - Olivier salad with Okhotnichiy sausage.

Required Ingredients:

• smoked sausage plan "hunting sausages" 0.4 kg
• potatoes 1 piece
• medium sized carrots 1 piece
• quail egg 10 pieces
• fresh cucumber 1 piece
• fresh parsley
• sour cream for dressing
• salt pepper.

Cooking method:

Boil the quail eggs for 5-6 minutes in boiling water, then cool them and cut each into two halves.

Boil carrots until soft and cut into large cubes.

Boil the potatoes in their skins, then cut them into large cubes.

Cut the sausage and cucumber into large cubes. If you are using "hunting sausages", then cut them along the entire length into small pieces. Chop the parsley.

Mix the ingredients and season salad "Olivier" with sausage "Hunter" sour cream, pepper and salt.

It's no secret that culinary experts around the world have long adopted the rule of rejection of heavy and fatty foods. Therefore, if you want to facilitate the work of your body, and prolong your years of life, dress Olivier salad with sausage not with traditional mayonnaise, but mix it with sour cream or even season it with high-fat sour cream. In addition, add mustard seeds and flax seeds to the dressing.

Salad "Olivier" with sausage becomes tastier if it is infused, but do not store it for more than three days in the refrigerator, withstanding more than this period it will no longer be useful, even if its taste does not change.

1. Doctor's sausage for salad is desirable to buy good quality and without fat. Instead of doctor's sausage "Olivier" can be cooked with boiled meat or ham.
2. When cooking vegetables for Olivier, it is advisable to salt the water well. With this preparation, the finished salad will no longer need to be salted.
3. It is advisable to cut all the ingredients for the salad in the same size as the green peas, then when serving it will look more harmonious.
4. If you want to surprise with traditional Olivier, then the products can be cut into thin strips. The taste will remain the same, but such a presentation, perhaps, can surprise.
5. All prepared salad products must be completely cooled, you can not collect salad with still warm vegetables or eggs. The taste will definitely be spoiled.
6. After cooking, do not immediately put the salad in the refrigerator. Let it stand for half an hour on the table, then serve or put away in the cold.
7. Classic Olivier with sausage can be prepared in advance and stored in the refrigerator for three days, it is better not to mix the ingredients together, but simply put them in a container with a lid. This is possible, provided that the mayonnaise has not yet been added. Dress salad and mix just before serving.

The main principle of cooking Olivier is simple: all ingredients must be present in the salad in equal parts. It is most convenient to calculate the amount of products by the number of eggs. Since 1 egg weighs 45-50 g, then for each egg in the salad you need to add 50 g of all other fillings. Following this principle, you can cook Olivier in any variations (whether with sausage, meat, chicken or tongue) without looking at cooking sites.

So, for example, for 1 egg there is 1 medium potato (about 50 g), any meat filling - 50 g (but more is possible!), carrots - 50 g, pickled cucumber - 1 medium or 2 small ones. Green peas, onions and mayonnaise for cooking Olivier can be taken less - about 25 grams (1 tablespoon with a slide) for each egg.

By the number of eggs in Olivier, it is convenient to calculate the number of servings: 1 egg in a salad \u003d 2 medium servings of Olivier.

• To prepare a large bowl of Olivier for the New Year and enjoy it for several days, they usually take 10 eggs, 10 potatoes, a whole jar of cucumbers, a jar of green peas, 1 large onion and 1-1.5 cups of mayonnaise.

Oh yes, in the January holidays, it is on such a supply of lettuce that we gain the happiest kilograms! Well, enough theory, it's time to start practicing.

Classic Olivier in 8 steps

Servings: 3 large servings or a medium bowl of salad.

Cooking time: 50-60 minutes.

Ingredients:

• Boiled "Doctor's" sausage - 150 g;
• Potatoes - 3 pieces (medium);
• Pickled cucumbers - 3-4 medium;
• Chicken egg - 3 pieces;
• Canned green peas - 3 tbsp. spoons (with a slide);
• Salt to taste (about ½ teaspoon);
• Onions (half an onion or more);
• Mayonnaise to taste (3-6 tablespoons).

Optionally, you can add/replace:

• 1 medium carrot;
• Olives - 120-150 grams (they sometimes replace cucumbers);
• Quail eggs, greens or red caviar for decoration;
• Pickled cucumbers can be replaced with fresh (for example, for summer Olivier) or salted (but not too soft);
• For a light Olivier, mayonnaise can be replaced with mayonnaise-sour cream sauce. To do this, mayonnaise and sour cream are mixed in a ratio of 1: 1 or 2: 3.

Step by step recipe:

1. Boil potatoes in their skins whole and refrigerate. Cooking time - 20 minutes after boiling. If you want to add carrots to Olivier, then it should be washed and boiled together with potatoes (no need to peel) for about 20 minutes.

• Adding carrots to Olivier or not is a matter of personal preference. There is an opinion (and we agree with him) that boiled carrots add unnecessary sweetness to the salad. Without it, Olivier does not lose anything and becomes more versatile, which is good if you do not know the tastes of the guests.

1. Hard boil the eggs (8-10 minutes after boiling) and cool.

1. While the potatoes and eggs are cooking, cut the cucumbers and sausage into small cubes.

1. Add green peas, after draining the water from the jar.

1. Cut the cooled and peeled eggs into cubes.

1. Remove the skin from the cooled potatoes, cut it into cubes.

1. Finely chop the onion. We only used half of a medium onion, but you could actually use more.

• Olivier is often prepared without onions, but in our opinion, it is onions that are the secret ingredient that makes the salad especially tasty and homemade.

1. Season the salad with mayonnaise, salt to taste and mix thoroughly. Ready! It remains only to decorate the dish and serve it to the table. You can see photo ideas for a beautiful presentation of New Year's Olivier at the end of the article.

life hacks

1. Hate cutting sticky boiled potatoes and carrots? In a hurry and want to save 10 minutes of your time? Then cut the vegetables raw and only then boil, adding ½ tbsp to the water. a spoonful of 9% vinegar. The cooking time of vegetables after boiling water will be about 10 minutes. Believe me, there will be no difference in taste, but the cubes will turn out neat, cooked and cooled much faster.

1. To make all the Olivier ingredients look more appetizing and lay like a caviar to a caviar, pour a little milk into the salad before adding mayonnaise and mix.
2. Potatoes, carrots, eggs and meat are best cooked in the evening. So in the morning they will be, firstly, cooled down and ready for cutting, and secondly, they will not turn into porridge when mixed.
3. If you are making a salad on the eve of the holiday, then in order to prevent its oxidation and premature spoilage, add onions and mayonnaise immediately before the feast. The same advice is relevant if you want to cook Olivier for future use a few days in advance.
4. To easily peel boiled eggs from the shell, immediately after cooking, pour and hold them under a stream of cold water.
5. To quickly cool boiled eggs, vegetables and meat, put them on the balcony or to the open window.

Why can Olivier be tasteless?

It is quite difficult to spoil Olivier, but it is possible if:

• Digest potatoes - the salad will turn into mashed potatoes with sausage and vegetables.
• Use tasteless mayonnaise and sausage, watery cucumbers or tough peas - the taste of these ingredients plays an important role in Olivier, so it is better to choose proven and high-quality products.
• Using too much mayonnaise can turn the salad into an unappetizing mess and overpower the flavor of the rest of the ingredients.

4 popular variations of Olivier

Meat salad Olivier

Meat salad is still the same Olivier only with beef. Often an apple (1 piece per 250 g of meat) and dill are added to it. The meat for Olivier should be soft, so it is better to cook it in advance and longer (about 2 hours).

Hints:

• If you pre-cut the meat into small pieces or immediately into cubes, then the cooking time will be reduced to 1 hour (after boiling water).
• It is better to cool the meat in the broth, so it will turn out more juicy and tasty. The advice is also relevant for boiled chicken and pork / beef tongue.

Salad "Capital" (Olivier with chicken)

To prepare the Stolichny salad, chicken fillet or breasts (without skin and bones) can not only be boiled, but also fried. To do this, the fillet is first beaten off, fried in a small amount of oil, then excess fat is removed from the finished chops with paper napkins and, finally, they are cut into cubes.

Olivier with beef tongue (or pork)

Pork or beef tongue is a great filling for a festive version of Olivier, because it is much softer than beef and more refined than sausage. Here is how to prepare the tongue for the salad:

1. Dip it in boiling water for 2-3 minutes, then drain the water.
2. Put the tongue in a pot of clean hot water, bring it to a boil, salt, pepper, season the tongue (to taste) and cook over medium heat for about 1 hour. Before cutting, the tongue must be cooled.

Diet Olivier

Dietary Olivier is prepared from equal parts: chicken fillet, boiled carrots, egg whites, fresh cucumbers, green peas and sour cream (or a mixture of light mayonnaise with light 10% sour cream).

How beautiful to serve Olivier to the table - a selection of photo ideas

It is difficult to surprise with Olivier salad, because we eat it every holiday. But you can show your sense of taste and decorate the table due to the beautiful serving of the salad. Here are some simple, cute and non-banal photo ideas to keep in mind.

The recipe for the famous Olivier salad was invented by a Frenchman of this surname back in the 19th century. To this day, the dish does not lose its relevance, especially in winter - the time of festive feasts.

The original cooking method involved the use of fried chicken tobacco or meat, fresh gherkins, boiled potatoes, quail eggs and Provencal mayonnaise. However, over 200 years, the recipe has changed many times. Today, cookbooks offer many options for how to cook Olivier, and it seems that it is hardly possible to invent some new one. They like to make a salad with fresh or pickled cucumbers, with boiled sausage or ham, boiled chicken, beef, smoked meat, with canned or fresh peas. Ingredients can be changed according to your taste and preference, but the dish will always look advantageous on the table.

It is difficult to call any of these recipes traditional. But still, the appetizer with sausage and pickles, as well as “Olivier” with fresh cucumbers, is more popular. Details of preparation and step-by-step instructions can be found in our article.

Advice: the usual delicious Olivier salad is dressed exclusively with Provencal mayonnaise based on homemade egg yolks. The sauce is easy to make yourself. You can verify this by examining any video for this request.

Olivier recipe with sausage and pickles

The key to the successful preparation of this dish depends on the right boiled sausage. When buying it, pay attention to the composition. Does the product include soy, starch. They are acceptable, as are carrageenan and sodium nitrite or E250. It is not recommended to take sausage with an excess of flavors and flavors.

Ingredients

Servings: - + 24

• Sausage 300 g
• Carrot 2 pcs.
• Chicken eggs 5 pieces.
• Potato medium 5 pieces.
• canned peas 1 bank
• Onion 2 pcs.
• Salted cucumbers 5-6 pcs.
• Mayonnaise 150 g
• Salt to taste
• Ground black pepper optional
• Fresh sprigs of parsley some

per serving

Calories: 172 kcal

Proteins: 5.2 g

Fats: 15 g

Carbohydrates: 6.8 g

45 min. Video recipe Print

Boil potatoes and carrots until tender. This will take approximately 25-30 minutes. After the vegetables, remove, cool, cut off the peel and chop them into neat cubes.

Do the same with pickles.

Remove the husk from the onion. Finely chop the vegetable.

Hard boil the eggs. As a rule, for the yolk to cook well, no more than 4 minutes is enough. Cool and crumble.

Wash the sausage under running water. The form of cutting the meat product is even cubes.

Drain liquid from canned peas.

Mix all the ingredients in a salad bowl or any other convenient dish. Salt. If desired, you can add a little black ground pepper.

Season the dish with mayonnaise. Mix thoroughly. Garnish with parsley sprigs.




Advice: if the salad turned out to be dry, it is recommended to pour in 1 tablespoon of vegetable oil or classic yogurt without sweet additives.

The resulting snack is hearty and nutritious. The calorie content of "Olivier" with boiled sausage per 100 grams is 160 kilocalories. To reduce this figure, the meat product can be replaced with boiled veal or chicken breast. In addition, dressing will help lighten the salad. In particular, "Provencal" is replaced with sour cream with a low percentage of fat.

Olivier recipe with sausage and fresh cucumber

Cooking time: 50 minutes

Servings: 24

Energy value of the product

• calorie content - 110 kcal;
• proteins - 5.6 g;
• fats - 11.3 g;
• carbohydrates - 6 g.

Ingredients

• medium potatoes - 5 pcs.;
• fresh cucumbers - 4 pcs.;
• chicken eggs - 5 pcs.;
• carrots - 3 pcs.;
• fresh green onions - 1 bunch;
• frozen fresh peas - 200 g;
• boiled sausage - 300 g;
• sour cream - 400 g;
• salt - to taste;
• ground black pepper - optional;
• fresh lettuce leaf - 3-4 pcs.




Step by step cooking

1. Boil potatoes and carrots until fully cooked in their skins. Cool, peel and cut into neat small cubes.
2. Remove the film from the sausage, wash the product under running water. Form for grinding meat products - also cubes.
3. Boil the eggs until "hard boiled". To do this, after boiling, reduce the heat and cook them for no more than 4 minutes.
4. Divide each cucumber into 4 pieces. Lightly salt evenly. In 10 minutes. rinse. This is necessary to release excess moisture. Chop the vegetable into triangles.
5. Wash green onions, remove stems. Grind.
6. Throw fresh peas in a colander and pour over boiling water. Then send to the pan and simmer over low heat for 7-10 minutes.
7. Mix all ingredients in a deep salad bowl. Top with sour cream. Salt, if desired, you can sprinkle lightly with black pepper.
8. Place freshly washed and dried lettuce leaves on a flat plate. Add Olivier on top. Serve topped with a layer of fresh parsley or green onions.

Advice: you can set a whole salad bowl with a snack on the table, or serve it in portions, transferring it to small bowls.

If you calculate how many calories each dish contains, then Olivier, of course, does not apply to dietary ones. But using less high-calorie ingredients, you can achieve a decrease in the energy value of the product.

Even the most inexperienced housewife can handle simple recipes for the popular salad. Following our step-by-step tips with a photo, you can cook a snack very quickly and tasty. On the table, an excellent “company” of the delicacy will be fresh vegetables, sausages, cheeses, hot side dishes and oven-baked meat. Bon appetit!

In pursuit of fashionable decoration of festive events, we sometimes forget about the good old dishes that have delighted us since childhood. And it is not surprising that many of us have already forgotten how to cook Olivier salad, or rather its classic recipe with sausage, and it will not be superfluous to refresh it in memory. Well, if someone wants to combine tradition and creativity, then for this case we have in store a couple of good and very entertaining tips.

In the matter of preparing Olivier salad, even with sausage, even without it, many home cooks naively rely on luck and use deep memories as a cook's guide. “I remember my mother cooked something like this. She put, like, so-and-so” and, it would seem, at first glance, such a simple recipe for an ordinary holiday snack turns into a real gastronomic monster, with an excess of mayonnaise and potatoes, a bunch of extra or, on the contrary, forgotten components.

In order not to play Russian roulette with Olivier and not to translate food for nothing, this culinary briefing will put everything in its place and teach you how to make Olivier salad with boiled “Doctor’s” sausage, what components you need to prepare for this and, most importantly, in what quantities .

In addition, in practice, step by step and with all the details and photos, we will master the classic recipe for this delicious salad and its various original variations.

What is included in the salad appetizer Olivier

Potato

Potatoes are perhaps one of the most important ingredients that make up the classic composition of Olivier salad. It is this vegetable that makes up the bulk of the salad. However, so that our treat does not come out too starchy, when preparing food for cooking, it is necessary to observe the correct proportions.

Ideally, about 6 medium tubers are taken for an ordinary 8-10 serving salad bowl, which is approximately 0.5-0.8 kg. Based on this amount of potatoes, we will add the rest of the ingredients.

Potatoes for salad must be boiled in their skins, but in especially original cases, you can opt for baked or fried. Our chef will tell and show you more about cooking potatoes.

How to cook potatoes for salad (video lesson)

How to properly prepare other vegetables for salad can be found in our separate article.

Boiled sausage for a classic olivier

The second most important and by volume component in this salad is the meat ingredient. And since we are preparing Olivier with sausage, you should stock up in advance with an excellent and fresh piece of boiled sausage, weighing 0.5 kg.

Also, sausages and boiled sausages are suitable for this important role. And for a more piquant taste, you can replace the traditional "Doctor's" with boiled-smoked, smoked sausage or servelat.

eggs for salad

The third place of honor in Olivier by mass fraction is given to eggs.

For an ideal ratio of products, 6 selected chicken eggs with a total weight (without shell) of 370-400 g will be enough. You need to cook them for no more than 10 minutes, then they will not be either undercooked or overcooked, as required for Olivier.

cucumbers

Cucumbers will help to give freshness and piquant saltiness to Olivier.

In the original recipe, both fresh fruits and gherkins were used, which can be successfully replaced with ordinary pickled cucumbers or pickled barrel ones.

In our case, you will need 200 g of fresh vegetables (2 pcs.) And the same amount of canned vegetables (2 pcs. Regular or 6 pcs. Gherkins).

Carrot

Carrots are another root vegetable that appears in the recipe and needs to be “uniformed” boiled.

For an appetizer, no more than 3 medium carrots with a total weight of up to 350 g are required. This amount of this bright vegetable is enough to give the salad a slight sweetness and moderate variegation.

In rare cases, when you want to innovate the original recipe, Korean-style carrots are added to the salad, this is a rather bold decision, but very distant from the classics of this snack.

Peas - a classic ingredient in Olivier

Canned peas of brain varieties act as a kind of visiting card of this legendary treat, so it should also be enough in the composition of Olivier.

1 jar contains approximately 260-280 g of pure product, and this amount is enough for our ideal proportions. The best solution would be to take fresh-frozen green peas (300 g) instead of canned food and boil them in salted water for 10 minutes.

Also, sometimes its closest bean counterpart is used as a pea substitute - canned or boiled beans (red or white), which already negatively affects the original taste of the dish.

Onion

Onions (1 head) or green feathers (100 g) simply must be in Olivier, because without it this New Year's delicacy loses its sweet-spicy zest.

Our chef will tell and show you more about cutting onions for a salad snack.

How to quickly and properly chop onions for salad (video guide)

What mayonnaise to use for classic Olivier

And, finally, mayonnaise, without which Olivier is not Olivier. 250-300 g of sauce will be just enough so that the salad does not turn out not dry, not too liquid.

Some people try to introduce sour cream, yogurt and other sauces into the recipe, but only “Provencal” can complete the culinary picture on a classic note. You can use homemade mayonnaise or its low-calorie equivalent.

Our chef will tell and show you in detail about the preparation of homemade sauce for salad appetizer Olivier.

How to make homemade mayonnaise step by step video tutorial

Only using this food set, we will be able to properly prepare a delicious Olivier salad with sausage just the way our mothers and grandmothers did. No mushrooms, apples, pineapples, seafood or other experimental additives should be added to the recipe. Of course, if you crave the classics, not the modern, although this and that will definitely be delicious.

And for lovers of the exotic (they still exist), we offer several modernized recipes.

Classic Olivier salad recipe with sausage

Ingredients

• Boiled sausage - 500 g + -
• —