STEP BY STEP COOKING
Cooking time: 20 min
STEP 1:
How to make a classic olivier with pickles and sausage? Boil potatoes, carrots, eggs. Carrots and potatoes can be boiled either in their uniforms or peeled, be sure to choose potatoes that are not boiled. Drain the canned peas in a colander to drain the liquid. When the boiled products have cooled, proceed to the preparation of the salad.
STEP 2:
Peeled boiled potatoes cut into medium or small cubes.
STEP 3:
Peeled boiled carrots cut into cubes a little smaller than potatoes.
STEP 4:
Peel the boiled eggs and also cut into cubes.
STEP 5:
Cut the pickles first along and then across to get smaller cubes than potatoes and carrots. I did not peel the cucumbers from the skin, they are soft. If yours is hard, then it is better to remove it.
STEP 6:
With the same cubes as a carrot, chop Doctor’s sausage.
STEP 7:
Now finely chop the dill greens washed with cold water. Be sure to dry the dill before cutting. You can add greens to your liking, it can be not only dill, but also parsley, green onions, cilantro.
STEP 8:
Combine all chopped ingredients in one large bowl.
STEP 9:
Add canned green peas to chopped foods.
STEP 10:
Season classic Olivier with mayonnaise. If you wish, you can salt to taste, but in mayonnaise, cucumbers and peas there is enough salt so as not to add additional salt.
STEP 11:
Mix all the ingredients well with mayonnaise and arrange the Olivier salad in salad bowls for serving, a la carte or one shared.
In order for the ingredients in Olivier to remain whole pieces, they need to be cut into neat cubes with a knife, and especially carefully boiled potatoes.
The cubes of Doctor’s sausage keep their shape very well, such a salad is not only very tasty, but also beautiful, despite the fact that all the ingredients are simply mixed.
I cook salad in different variations, but this one, classic, is always on the festive table.
