Rinse the vegetables thoroughly and boil over low heat with the addition of salt (0.5 tsp) until soft, but without boiling, cool, remove the skin and cut into small cubes. Cut the cucumbers into small cubes. Dip eggs into boiling water and cook for 8 minutes from the moment of boiling, place in a container with cold water, clean and knead with a fork. Cut the sausage into small cubes. Open a jar of green peas, carefully drain the liquid. Peel the onion, chop it, preferably for 2-3 minutes, place it in a container with a weak solution of vinegar to leave the bitterness. Mix all the ingredients in a deep bowl, add a little salt, pepper with ground black pepper and season with mayonnaise. Put the finished salad in a deep salad bowl and decorate with fresh herbs.
Before serving, let Olivier infuse in a cool place for 30-40 minutes. The original version of serving Olivier salad to the table: Rinse the glass with cold water, tightly fill it with chilled salad, turn the glass with salad onto a flat plate and carefully remove it. Decorate the flat upper surface with fresh herbs. This option is ideal for portion serving each guest.
Some useful recommendations for the Olivier salad recipe:
- According to the classic recipe salad “Olivier” You can also cook with boiled chicken instead of sausage (200-250 g of boiled chicken breast)
- For salad dressing very often use a mixture of sour cream with mayonnaise in a ratio of 50/50.
- If desired, in the recipe you can replace the pickled cucumber with a fresh one and add an apple (green 1 pc.), A very delicate unusual taste is obtained.