Recipe for olive salad - sausage and meat type, stages, secrets

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Olivier is the king of salads and tops the festive table of every housewife. The recipe for this mayonnaise salad is very simple, easy to prepare and remember. In most people, this salad is associated with New Year's festivities. Below are its various preparation methods.

KOLBASALI OLIVYE RECIPE
Cooking time: 1 hour | Number of servings: 7-8
Required ingredients:

Boiled potatoes - 400 g;
Boiled carrots - 150 g;
Pickled cucumbers - 200 g;
Boiled sausage - 300 g;
Canned green peas - 1 jar;
Boiled eggs - 6 pieces;
Mayonnaise - 300 ml;
Green onions - 1 garden (36 g);
Salt (optional) - to taste;
Apparently pepper (optional) - to taste.
When it comes to salt, it is also possible not to add salt to the salad in this recipe, as the salt in the pickles will be enough. If you want to add it, you should add it to the salad at the end, after tasting.

Steps to prepare sausage olives:

Potatoes are boiled with the peel, cooled when cooked, then peeled and cut into small cubes.
Carrots are boiled with the peel, cooled when cooked and peeled and cut into small cubes.
The eggs are also boiled, cooled, peeled and cut into small cubes.
Peeled cucumbers and sausages are also corrected in the same way.
The onion is crushed.
The dish is stuffed with chopped vegetables, sausage and green peas, then mixed with mayonnaise. The sausage olive salad is seasoned with salt and, if desired, added again according to taste.
PREPARATION OF OLIVYE WITH CHICKEN MEAT
Required ingredients:

Chicken breast - 1 piece;
Potatoes - 3–4 pieces;
Larger carrots - 1 piece;
Eggs - 3 pieces;
Fresh cucumbers - 1 piece;
Pickled cucumbers - 4–5 pieces;
Canned green peas - 1 jar;
Mayonnaise - 4 tablespoons;
Salt and pepper - to taste.
Preparation:

Potatoes and carrots are pre-boiled, which is necessary for their good cooling. One of the secrets of delicious output of vegetables - they need to add salt to boiling water.
Peel the potatoes, carrots and eggs.
The ingredients are cut into cubes about the size of a pea. All is mixed in a deeper bowl.
Fresh and pickled cucumbers are peeled and cut into small cubes. The cucumber mixture is added to the ingredients mixture.
The chicken breast is boiled in salted water. First cut crosswise, then longitudinally, then cut into cubes.
The chicken is also placed in a bowl where the other ingredients are stored and all mixed well. If the salad is not immediately served to the table, in this case it is recommended to cover the top of the dish tightly with cling film or put it in a container used for long-term storage and put it in the refrigerator.
Add a pinch of salt and pepper to the mayonnaise. Mayonnaise is added to the chicken olive salad just before serving.
To make the salad look beautiful, you can take special rings, put it on a plate and put the salad tightly inside the ring. Then decorate with greens on top. Pleasant appetite!

CLASSIC OLIVIE SALAD
Required ingredients:

Medium-sized boiled potatoes (it is desirable to take a little older) - 4 pieces;
Carrots - 1 pieces;
Well-boiled eggs - 4 pieces;
Doktorskaya sausage - 300 g;
Medium-sized pickles (there are also fresh cuts) - 3 pieces;
Canned green peas - 1 jar (200 g);
Mayonnaise - 200-300 g;
Parsley and chives leaves to taste;
Salt, pepper.
Preparation steps:

Carrots, potatoes and eggs are thoroughly boiled.
Eggs, potatoes, sausages and carrots are cut into cubes of the same size.
Cut the cucumber and squeeze the juice, otherwise the liquid in the salad will increase.
All the chopped products are poured into a bowl for mixing, the juice of the canned peas is poured out and it is also added to the ingredients. Finally the salt is adjusted and the pepper is added. It is preferable to refrigerate for 1 hour before baking.
SECRETS OF OLIVYE PREPARATION
If you follow the following tips, the salad will be even more delicious:

All ingredients are cut into dimensional cubes that will be in harmony with the size of the peas. In this case, the taste of one does not prevail over the other at the time of consumption. Plus, the look will be even better.
In the traditional recipe, boiled sausage is used. However, this does not preclude the use of beef, chicken or any other type of meat. Which one to choose is of course up to the individual. However, it is better not to deviate from the traditional recipe for a festive salad.
To keep the salad longer in the fridge, add mayonnaise directly to it before serving it to the table.
The most suitable filling is homemade sour cream and greasy mayonnaise mixed in equal proportions. The use of non-fat mayonnaise is not recommended.
It is also possible not to add cucumber to the salad. As all the ingredients are boiled, they will be soft, but the cucumber will stand out in them. Those who do not like cucumber can replace it by increasing the proportion of other ingredients in equal amounts.