Salad "Olivier" with fresh cucumber and sausage is a new version of the usual dish. Recipes "Olivier" with fresh cucumber and sausage


Initially, this salad was not made from sausage and cucumbers.

This dish was available only to the nobility, as the salad included expensive products such as crab necks and hazel grouses.

Modern recipe allows you to prepare a salad for people with any income.

Salad “Olivier” with fresh cucumber and sausage - the basic principles of cooking

Today we can buy absolutely any kind of food, and in times of total shortage even green peas were hard to get, that is why “Olivier” was prepared only for big holidays. Not a single New Year did not do without this salad.

It would seem that simply salted cucumber replaced fresh. However, the taste of the salad has changed dramatically; it has become spring and light. By the way, you can use fresh cucumbers in a salad along with salted ones.

The rest of the salad “Olivier” with fresh cucumber and sausage is prepared in the same way as the traditional one. Vegetables are boiled in their skins, cooled, cleaned and finely crumbled. Eggs are boiled hard, cleaned and crushed into small cubes.

Vegetables and eggs spread in a deep dish, add green peas and chopped sausage. Salad is usually seasoned with mayonnaise, but if you are dieting, you can use natural yoghurt or low-fat sour cream as a dressing.

Recipe 1. Salad “Olivier” with fresh cucumber and sausage


  • 300 g of mayonnaise;
  • 200 g cooked sausage without lard;
  • black pepper and salt;
  • potatoes - five pcs .;
  • fresh greens;
  • carrot;
  • 300 g of green canned peas;
  • six eggs;
  • fresh cucumbers - three pieces.

Preparation Method

1. Brush the potatoes and carrots thoroughly. Place the vegetables in the cauldron, cover it with water so that it covers them completely, and set it on fire. Cook for 20 minutes over medium heat. Then drain the broth, and cool the vegetables. 2. Place eggs in a saucepan, cover with water and salt. Cook on low heat for about ten minutes. Drain and immediately place it under cold water.

3. Peel potatoes and chop into cubes. Peel and chop the carrots in the same way.

4. Fresh cucumbers wash, wipe and crumble into small pieces.

5. Chop cleaned eggs with an egg cutter. Free the cooked sausage from the film and crumble the same as other products.

6. Rinse the bulb without husks and greens. Finely shred.

7. Open a jar of peas, marinade drain.

8. Place all crushed products in a deep bowl, pepper, salt, add mayonnaise and mix gently from top to bottom.

Recipe 2. Salad “Olivier” with fresh cucumber and smoked sausage


  • 300 g smoked sausage;
  • sea salt;
  • three pickled cucumbers;
  • 100 g of mayonnaise;
  • fresh cucumber
  • four eggs;
  • fresh dill;
  • potatoes - four tubers;
  • carrots - two pieces.

Preparation Method

1. Under the tap, wash the potatoes and carrots with a brush. Put in a cauldron, pour water and boil until soft. Readiness is checked with a fork, if it freely enters the vegetable, it can be removed from the heat. Drain broth, and cool the contents.

2. Eggs put in a small saucepan, pour drinking water and boil for about ten minutes. Water is drained, and the eggs are placed under a stream of cold water.

3. We clean the boiled vegetables from the peel and chop in small pieces. We clean the eggs from the shell and chop them with a knife or a special device.

4. Remove the film from the smoked sausage and crumble it into small cubes.

5. Rinse fresh and pickled cucumbers under the tap and finely chop.

6. Combine all prepared products in deep dishes, salt, add mayonnaise and mix. We spread the salad in a beautiful plate and decorate with dill sprigs.

Recipe 3. Salad “Olivier” with fresh cucumber, sausage and olives


  • 300 g of boiled sausage without lard;
  • four potato tubers;
  • fresh greens;
  • black pepper;
  • carrot;
  • iodized salt;
  • 100 g canned peas;
  • 100 g of mayonnaise;
  • fresh cucumber;
  • 100 g canned pitted olives;
  • pickled cucumber;
  • eggs - four pcs.

Preparation Method

1. Remove the film from the boiled sausage, cut it into circles, then cut into long strips and chop finely.

2. Boil eggs for ten minutes. Drain hot water. Cool the eggs in cold water and peel off the shell. Crush with a sharp knife or using an egg cutter.

3. Boil the washed potatoes and carrots in the uniform for half an hour. Check the readiness of the fork, if it freely enters the vegetable, then it is time to remove from heat. Drain broth, and the contents of the cauldron cool.

4. Remove thin skin from boiled vegetables and finely chop them up.

5. Open the banks with peas and olives. Drain on both marinades. Remove the olives and cut into rings.

6. Rinse the cucumbers and chop in small pieces.

7. Rinse greens, dry and chop. All products put in a suitable dish, pepper, salt and add mayonnaise. Stir well. Put in a salad bowl, garnish with greens and olive rings.

Recipe 4. Salad “Olivier” with fresh cucumber, sausage and capers


  • boiled sausage;
  • freshly ground pepper;
  • potatoes;
  • iodized salt;
  • carrot;
  • mayonnaise;
  • eggs;
  • canned green peas;
  • fresh cucumber;
  • canned capers.

Preparation Method

1. Boil the potatoes and carrots until soft. Drain broth, cool vegetables, and remove them from the thin peel.

2. Cook eggs for ten minutes. Cool them in cold water and clean.

3. Peel the cucumber. Remove the film from the sausage and crumble it into small pieces. Open a jar of capers. 4. Potatoes, carrots, capers and cucumber, chop melenko. Crush eggs as well as vegetables.

5. Combine all crushed products in a deep container. Salt, season with freshly ground pepper and add mayonnaise. Mix gently. Leave to infuse for half an hour. Then put the salad “Olivier” with a fresh cucumber and sausage in a beautiful salad bowl and garnish with a sprig of greens.

Recipe 5. “Olivier” salad with fresh cucumber, sausage and apple


  • two potatoes;
  • freshly ground black pepper;
  • 160 g carrots;
  • iodized salt;
  • 50 ml of natural yogurt;
  • two eggs;
  • 200 g cooked sausage;
  • 200 g fresh cucumbers;
  • 80 g of green canned peas;
  • large apple.

Preparation Method

1. Remove from the boiled sausage film. Cut it into thin circles, then into thin strips and crumble into cubes.

2. Wash carrots and potatoes with a brush under running water. Put in a cauldron, pour drinking water and cook for half an hour. As soon as the fork is free to enter the vegetable, drain the broth and cool the contents of the cauldron. Peel vegetables and chop into small cubes.

3. Apple wash. To clean it from the peel or not - decide for yourself. Cut and remove the core. Wash cucumbers, wipe with a napkin. Chop an apple and cucumbers in the same way as cooked vegetables.

4. Boil eggs for ten minutes. Then drain the hot water and place the tank with the eggs under a stream of cold water. Peel and dice.

5. Open the jar with canned peas, marinade drain. Place all crushed products into deep dishes. Put green peas in here. Season with salt and freshly ground pepper. Add mayonnaise and natural yoghurt. Mix gently. Serve “Olivier” salad in a beautiful salad bowl.

Recipe 6. “Olivier” salad with fresh cucumbers, sausage and quail eggs


  • onion;
  • five fresh cucumbers;
  • five potatoes;
  • 400 g smoked sausage;
  • 50 quail eggs;
  • two cans of canned green peas;
  • iodized salt;
  • mayonnaise.

Preparation Method

1. My potatoes under running water with a brush. We place it in a cauldron and boil for half an hour. Then completely cool, remove the thin peel and finely chop.

2. Rinse cucumbers, wipe and grind into small cubes.

3. Boil the eggs for eight minutes, drain the hot water and put them under the stream of cold. Clean and grind with an egg cutter.

4. Clean and diminish the bulb as small as possible.

5. Remove the film from the smoked sausage and cut it into a thin, short straw.

6. Open the jar with peas, drain the liquid. Content poured into a deep salad bowl. Here we send the rest of the ingredients. Season with black pepper and salt. Add mayonnaise and mix gently.

Salad “Olivier” with fresh cucumbers and sausage - tips and tricks

  • To make the salad tasty, chop the vegetables and sausage in small pieces.
  • Crushed onions scald with boiling water to get rid of the sharp taste.
  • Stir the salad in a large bowl, do it from the bottom up, so as not to mash the chopped vegetables and green peas.
  • Salting is desirable after the salad has been refilled.
  • If cucumbers are not young, it is better to remove the peel from them, so the salad will turn out softer.
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