Salad "Olivier": a classic recipe with sausage. Olivier classic with sausage Meat salad Olivier with sausage

Although winter salad Olivier is considered an unspoken symbol of the New Year, so you don’t need a special occasion to cook it right now. Meat salad with boiled sausage, pickled or pickled cucumbers, peas and boiled potatoes has become popular due to the ease of preparation, availability of ingredients, satiety and "signature" taste. Over time, many recipes have appeared that fit into the framework of the classics or include completely unusual ingredients, for example, fried mushrooms or an apple. Also, classic Olivier with sausage is often added fresh cucumber instead of salty canned peas replaced with frozen. Someone always puts boiled carrots, cut into bright cubes, and some believe that carrots should only be added to the Stolichny salad. There is a lot of controversy about the bow. Is he needed in Olivier? Which is better to put - onion or green? Sausage - a separate conversation. The "correct" recipe usually uses Doctor's or Dairy, and if you want variety, you can take smoked.

It is customary to fill Olivier with mayonnaise. But if you have your own reasons not to like it, prepare a diet option with low-fat sour cream or Greek yogurt, adding a little mustard. It will also turn out delicious, albeit unusual.

Cooking Olivier salad according to the classic Soviet recipe - with boiled sausage, pickles and canned green peas

Ingredients of the dish:

• boiled sausage, without fat (Doctor's, Dairy, etc.) - 400 g;
• canned green pea- 400 g;
• potatoes - 4 medium-sized tubers;
• pickled cucumbers - 4 pcs.;
• chicken eggs, large (CO category) - 4 pcs.;
• not very large carrots - 2 pcs.;
• onions - 1 head;
• mayonnaise - 4-5 tbsp. l. (taste);
• salt, fresh ground pepper;
• fresh herbs - to decorate the salad.

How to cook - step by step instructions:

1. Boil potatoes and carrots in a "uniform" until cooked (you can in one pan). Separately cook hard-boiled eggs. Cool all cooked ingredients completely. All ingredients should be cut into small cubes. It is traditional to start with potatoes, but this is not required. Pour the chopped potatoes into a deep bowl.



2. Grind carrots in the same way.



3. Eggs to speed up the process. You can pass through a special grate - an egg cutter. If there is no such device, cut into cubes, like the previous components of the salad.



4. The form of cutting cucumbers is the same.



5. But the onion must be chopped as finely as possible so that it does not clog the tastes of other components. Also, to get rid of excessive bitterness, it must be doused with boiling water. After cutting the onion, put it in a colander, scald. Wait until the liquid drains, send the onion slices to a common bowl.



6. Now sausage. Usually "Doctor" or a similar variety is added to Olivier. If you do not want to deviate from the classic scenario, take any boiled sausages without adding pieces of lard or cheese. You can also use sausages. You also need to cut into cubes.



7. After pouring everything chopped into one deep container, add peas, mix well. It is better not to fill the entire portion of the salad at once - it will lose its taste during storage. It is recommended to set aside the part that will be served to the table, salt, pepper, season.

https://www.youtube.com/watch?v=ozYjC8R98wM

Transfer the finished Olivier to a beautiful salad bowl, serve.

Modern classic: Olivier with sausage and fresh cucumbers - step by step cooking with photos

What is included (for 3-4 servings):

• potatoes - 2 tubers;
• carrots - 1 pc.;
• fresh cucumber - 1 pc. (not very large);
• boiled sausage (you can take smoked or sausages) - 200-250 g;
• chicken eggs (category C-1) - 2 pcs.;
• green peas - 100-150 g;
• onions - 0.5 pcs.;
• mayonnaise, salt - to taste;
• fresh herbs (whatever you like) - for decoration.

The classic recipe, described step by step:

1. It is better to cook salad products the day before so that they have time to cool well. Boiled carrots and potatoes, peeled eggs, sausage, fresh cucumber, cut into cubes of not very large size. As you cut, pour the components into a bowl of a suitable volume.



2. Drain the liquid from the peas, send it to the salad too. Chop the onion, put into a bowl.



Instead of onions in Olivier, you can put a small bunch of green ones - so the taste of the salad will turn out to be softer.

3. It remains only to salt and season the dish with mayonnaise.



4. After mixing, you can serve.

https://www.youtube.com/watch?v=fgEczQ92J_g

Garnish with sprigs of fresh herbs before serving.

How to cook a classic, real Olivier with Doktorskaya type sausage and boiled carrots?



Products that are part of Olivier:

• Doktorskaya sausage (Milk, Creamy, Tea, etc.) - 200 g;
• hard-boiled eggs - 2-3 pcs.;
• cucumbers (salted, pickled, pickled) - 200 g;
• peeled potatoes - 200 g;
• boiled carrots - 100 g;
• canned peas - 150-200 g;
• thick mayonnaise - 100-150 g;
• black pepper, salt - to taste.

How to make a salad - a simple recipe:

In principle, it can be submitted immediately. But some people like it better when Olivier stands in the refrigerator for a while. And which version of the dish do you like better - freshly prepared or infused?

Delicious and simple Olivier salad with ham or raw smoked sausage, mayonnaise and peas - the right recipe

Salad Ingredients:

• smoked, semi-smoked, dry-cured sausage - 200 g;
• potatoes (not very large tubers) - 4-5 pcs.;
• chicken eggs, selected - 3-4 pcs.;
• carrots - 1 pc. (moderately large, 120 grams);
• pickled cucumbers - 4-5 pcs. (small);
• onion - 1 pc.;
• canned peas - 180-200 g;
• mayonnaise (homemade or store-bought) - 3-4 tbsp. l.;
• sour cream - 2-3 tbsp. l.;
• salt (not coarsely ground) - 0.25 tsp. (taste).

How to make a dish - step by step cooking:

1. Cook and cool carrots, potatoes, eggs in advance. Clean everything. Remove the skin from the onion as well. Rinse the peas, put on a sieve to glass the liquid. After the preparatory steps, start cutting. Everything needs to be crushed into a small uniform cube, the size of a pea. Cut the sausage, peeling it from the shell. Smoked sausages will give the salad a special piquant flavor note.



2. Chop the potatoes, send them to the sausage.



3. Chop the eggs.



4. Carrot.



5. Chop the onion more finely than the rest of the ingredients. If you do not like too spicy dishes, you need to scald the onion with boiling water before adding it - the bitter taste will partially go away.



6. Chop cucumbers.



7. In a bowl with all the ingredients, send peas, sour cream, mayonnaise and a little salt (then you can add salt if it seems a little). Mix the dish well.

https://www.youtube.com/watch?v=gMyr6dI8hk4

Put in a beautiful dish, serve.

Winter salad a la Olivier with corn grains and sausage or sausages, without carrots, potatoes and peas - very tasty

What you need for the salad:

• chicken eggs, large - 4 pcs.;
• cucumber - 1 long-fruited or a couple of short ones;
• boiled sausage - 250-300 g (you can take smoked or sausages);
• sweet canned corn- 200-250 g;
• mayonnaise, a little salt;
• parsley greens - a bunch (optional).

Recipe step by step how to cook:

1. Boil hard-boiled eggs (7-9 minutes in boiling water), after cooling, peel, cut into cubes.



2. Grind the sausage in the same form. Both smoked and boiled sausages go well with the ingredients of the dish. Even hunting sausages will do.



3. Slice cucumber.



4. Put everything in a deep salad bowl, add salt, season with mayonnaise, mix. If desired, add a little finely chopped greens, mix again.

https://www.youtube.com/watch?v=owmz77fCcYA

The salad is ready - very quickly, simply, tasty, nothing needs to be cooked.

An interesting recipe for a classic Olivier with pickled and fresh cucumbers - we cook step by step

What ingredients are needed, the proportions for the salad:

• sausage (you can take ham) - 300 g;
• peeled potatoes - 2 pcs. (medium-large);
• carrots - 1 pc.;
• eggs (category C-1) - 4-5 pieces;
• canned peas - 4-5 tbsp. l.;
• frozen (fresh) green peas - 4-5 tbsp. l.;
• fresh cucumbers - 1 pc. (150 g;)
• pickled (salted) cucumbers - 1-2 pcs. (150 g);
• green onion- a small bundle;
• salt, pepper - a few pinches each;
• mayonnaise - 3-5 tbsp. l.;
• mustard (medium spiciness) - 1 tsp.

The classic way and cooking secrets:

You can try!

An almost perfect recipe for meat salad based on Olivier with mushrooms, cheese and sausage (smoked, Krakow, semi-smoked)

What you need to take:

• sausage (you can use smoked, boiled, sausages) - 200 g;
• chicken eggs - 2 pcs.;
• potatoes - 2 tubers (moderately large);
• carrots - 1 pc.;
• fresh champignons - 100-150 g;
• hard cheese or semi-hard varieties- 100 g;
• pickled cucumbers (pickled) - 150 g;
• green peas (optional) - 3-4 tbsp. l.;
• sunflower oil, deodorized - for frying mushrooms;
• mayonnaise - how much will it take for dressing;
• some salt and spices.

And we will cook like this:

1. Wash carrots and potatoes, boil, without peeling, in salted water, leave to cool.
2. Hard boil eggs, cool.
3. Chop the mushrooms into small cubes, fry in a small amount vegetable oil until cooked, salt, season with pepper.
4. Cooled down and cleaned boiled vegetables, as well as cucumbers, cheese, eggs cut into cubes.
5. Add mushrooms, peas, a little salt and mayonnaise to the chopped components.

After mixing and bringing to taste, serve.

Light Olivier with apples, sausage and sour cream - the most unusual variation

Products needed for cooking:

• boiled sausage - 300 g;
• boiled potatoes - 3-4 pcs. (small tubers);
• apple (sour) - 2 pcs. (medium-sized);
• onion - 1 head;
• hard-boiled chicken eggs - 4-5 pcs.;
• carrots cooked until soft - 2-3 pcs.;
• pickled cucumbers - 3-4 pcs. or 7-9 gherkins;
• canned peas - 1 jar;
• sour cream - for dressing;
• salt - to taste.

Cooking process step by step:

1. Carrots, potatoes, eggs, sausage, cucumber and apples (if desired - peeled) cut into medium-sized cubes.
2. Chop the onion more finely, and then pour over boiling water to remove the sharpness.
3. It remains to mix everything in one bowl, add peas, sour cream, a couple of pinches of salt. Mix - done!

What can replace sausages in Olivier meat salad - classic and original options

• smoked chicken breast;
• smoked pork or beef brisket;
• boiled chicken or meat;
• sausages, sausages;
• Fish and seafood;
• mushrooms (fried, pickled).

Today, we will prepare the very salad, without which not a single holiday could do in the days of the USSR - Salad Olivier with sausage.

To start, a little history. The salad was named after the famous French chef Lucien Olivier, who had a restaurant in Moscow in the early 1860s called the Hermitage. Vladimir Gilyarovsky in the book "Moscow and Muscovites" recalled:

It was considered a special chic when dinners were prepared by the French chef Olivier, who even then became famous for the “Olivier salad” invented by him, without which dinner is not lunch, and the secret of which he did not reveal. No matter how hard the gourmets tried, it did not work out: this, but not that.

Indeed, no one has been able to repeat the same real recipe salad Olivier. A recipe more or less close to the original was published in Our Food magazine in March 1894.

During Soviet times, housewives remade this recipe for themselves, and now classic recipe Olivier salad includes a simple set of products that can be bought at any store. Now many chefs make Olivier salad not only with sausage, but also with beef tongue, king crab, ham, chicken, etc.

Well, let's prepare an Olivier salad from the times of the USSR with doctor's sausage.

Ingredients of Olivier salad

• Sausage Doktorskaya 500 gr.
• Canned green peas 1 bank.
• Chicken egg 6 pcs.
• Potatoes 5 pcs. (medium)
• Carrot 3 pcs. (medium)
• Fresh cucumber 100 gr.
• Pickled cucumber 150 gr.
• Green onion 20 gr.
• Dill 10 gr.
• Salt and Pepper to taste.
• Mayonnaise to taste.

Olivier salad with sausage step by step recipe

1. Rinse potatoes and carrots well (no need to peel) and cook until tender. I sometimes cook vegetables in this way - I peel them, cut the potatoes into a medium cube, carrots into a slightly smaller cube and cook together until tender. Thanks to this method, you do not need to wait until the vegetables have cooled in order to peel and cut them.
2. Boil the eggs in a steep - 8 minutes after boiling water.
3. Doctor's sausage and cucumbers cut into medium cubes. I recommend peeling a fresh cucumber from the skin with the help of a housekeeper.
4. Peel the boiled and cooled vegetables, cut into medium cubes. Chicken eggs remove the shell and chop finely with a knife.
5. Drain liquid from green peas. Finely chop the green onion and dill.
6. Combine all ingredients in a suitable bowl, add salt, pepper and mayonnaise. Mix everything thoroughly and serve in a beautiful plate.
7. Enjoy your meal!

Of course, in modern cooking there are dozens of different variations on how to cook Olivier salad (with mushrooms, shrimp, squid and other exotics). But the classic recipe remains the most popular - Olivier with sausage, always boiled, "Doctor's".

The composition of Olivier - what, besides sausage?

• Potato. It will take 4-5 medium-sized tubers per standard salad bowl, about 500-600 g. Potatoes need to be boiled in "uniforms", that is, together with the peel, until fully cooked. So that the salad does not turn out to be too starchy, do not take friable and easily boiled varieties, and also do not add too many potatoes to Olivier, keep the proportions.
• Carrot. For a salad, you need 1-2 medium carrots with a total weight of 200-300 g. This amount is enough to give the salad sweetness and the necessary variegation. Try to choose sweet root vegetables, rich orange color. They should also be boiled whole without peeling the skin.
• Boiled sausage. meat ingredient for Olivier must be of high quality and must be fresh, as it will not be subjected to heat treatment. The standard amount of "varenka" is about 400-500 g. Doctor's sausage is suitable, without bacon.
• Chicken eggs. Olivier will take 4-6 pieces, preferably large and fresh. You need to boil them hard-boiled, but not more than 10 minutes, then they will not be digested and remain tender.
• Cucumbers. AT original recipe pickled cucumbers are used, however, they can be replaced with pickled and partially fresh fruits. The amount is added to taste, depending on the degree of "salinity" of the product and size. As a rule, 1-2 pieces are enough, approximately 150 g.
• Polka dots. You will need canned green peas of brain varieties, sweet and especially tender. Carefully drain all the liquid from the jar so that it does not get into the salad and does not make it unnecessarily watery. It will take a little more than half a standard jar.
• Onion. Adds spice and spiciness to the salad. You can use onions or green onions. The amount is adjusted to taste, as a rule, 1/2 of a medium onion or 5-6 green onion feathers is enough.

What mayonnaise is suitable for dressing?

The classic olivier sauce is mayonnaise. Buy "Provencal" in the store or cook it yourself from an egg and vegetable oil with the addition of sugar, salt, mustard and lemon juice. The sauce should be moderately spicy and thick, balanced in taste, its task is to set off, and not to clog the taste of other ingredients. The amount is adjusted to taste, while it is important that the salad does not turn out to be too dry, but also not too liquid. Start with 3 tablespoons of mayonnaise, and increase the amount, guided by the consistency of the salad.

Total cooking time: 50 minutes
Cooking time: 15 minutes
Yield: 4 servings

Cooking

Large photos Small photos

Classic Olivier is ready! Serve in portions or in a common deep salad bowl. Enjoy your meal!

Today, on the eve of the upcoming New Year celebrations, it's time to talk about our old "friend", about the most important thing for festive feast and a treat loved by many residents of Russia.

Of course, about the Olivier salad! About the one with sausage, which our mothers and grandmothers cooked from year to year, and we continue this tradition.

And although almost every housewife knows the “secret” technology of its preparation, nevertheless, there are several a variety of recipes which should be tried. They will be discussed in this article. And everything is logical here: someone doesn’t like carrots, and the other doesn’t like to put onions there, serve cucumbers to someone fresh, not salted ... In general, you won’t please everyone, but we’ll try!

Therefore, I will offer local gourmets something tasty: classic and creative options, replacing one ingredient with another. To keep everyone happy! And not just for the holidays. Because it is an excellent additional snack for both an ordinary lunch and a family dinner.

In a word, Olivier always flies away from the festive table as one of the first treats. That is why they prepare it for the celebrations, as they say, with basins, and this is already an established tradition. Well, after getting acquainted with these recipes, each housewife will have her own, expanded arsenal of such a tasty and simple snack!

Classic Olivier with pickles and sausage

It is interesting that this particular option is considered traditional, classical in our country. It is also called "winter".

As expected, carrots, onions, and, of course, pickles take their rightful place here. Although the latter may be pickled, this is allowed. Here you will need to choose to your taste.

Ingredients:

• Doctor's or other sausage - 150 gr.
• Hard boiled eggs - 2 pcs.
• Boiled potatoes in their skins - 2 pcs.
• Boiled carrots - 1 pc.
• Pickled cucumbers - 2-3 pcs.
• Green peas (canned) - 100 gr.
• Onion - 1/2 pc.
• Pepper and salt - to taste.
• Mayonnaise

Cooking process:

Boil eggs in advance, as well as potatoes, carrots in salt water. Further, all these ingredients are cooled and cleaned. Then they should be cut into cubes one by one: potatoes, carrots, eggs, sausage and pickles.

In turn, the onion needs to be finely chopped and pre-scalded with boiling water so that it is not so hot. This is a must, otherwise it will be strongly felt and clog the taste of other products.

All elements of the future salad must be folded into a large dish. Let's not forget about canned peas. You can add some dill if you like.

Then you need to pepper (optional) and lightly salt the resulting dish. All this is thoroughly mixed and laid out in a beautiful salad bowl.

You can season with mayonnaise immediately before serving or immediately if you are sure that it will be completely eaten by guests.

It's time to sprinkle with finely chopped herbs and serve.

This classic version you can cook without carrots and without onions.

Olivier with sausage and fresh cucumber - step by step recipe

And this is the so-called "summer" version, and this is also a classic. Although they probably still cook it more often in the summer, when there are a lot of their fresh cucumbers.

In order to cook this version of a popular dish, you first need to boil (then cool) potatoes, eggs and carrots. Moreover, potatoes, as a rule, are boiled in their uniforms, and carrots are peeled. However, this is not for everyone - it is more convenient for someone to boil potatoes in a peeled form.

Ingredients:

• Boiled potatoes with skin - 3 - 4 pcs.
• Boiled carrots - 1 pc.
• Hard boiled eggs - 2 - 3 pcs.
• Cucumbers (fresh) - 1 pc.
• Doctor's sausage - 150 - 200 gr.
• Green peas (canned) - 100 gr.
• Green onions, fresh dill - optional.
• Mayonnaise - 2 - 3 tbsp. spoons.
• Salt - to your taste.

Cooking process:

Pre-cooked carrots, potatoes (in uniform) must be peeled. Then it should be peeled and boiled eggs. Cut sausage into cubes.

You also need to cut into cubes the rest of the key ingredients: fresh cucumber, potatoes, eggs and carrots. All this must be put in a deep bowl. Green peas are also added there.

With the addition of mayonnaise, the resulting yummy is mixed again - ready! It remains to shift it into an elegant salad bowl and serve it on the festive table.

How to cook salad Olivier with sausage and pickles in a new way

The unusual option dedicated to the experimental combination of fresh and pickled cucumbers. In addition, frozen peas and something else are added here. The result is a very interesting "synergistic" effect. It looks bright and attractive, you have never tried such an Olivier!

Ingredients:

• Boiled potatoes - 2 pcs.
• Boiled eggs - 2 pcs.
• Sausage - 300 gr.;
• Boiled carrots - 1 pc.
• Frozen peas - 0.5 cup
• Canned peas - 100 gr.
• Green onions, fresh dill - not a very large bunch.
• Fresh cucumber - 1 pc.
• Salted (pickled) cucumber - 1 pc.
• Mayonnaise - 3 - 4 tbsp. spoons.
• Green onion - a small bunch.
• Spicy mustard - 0.5 teaspoon.

Cooking process:

First you need to do the preliminary preparation of the elements of the future treats. So, boiled potatoes, eggs and carrots should be peeled, and then cut into cubes. Sausage, fresh and pickled cucumbers should be cut in the same way.

Frozen green peas need to be taken out of the freezer and lowered into hot boiling water for about two or three minutes. After that, it must be immediately directed along a powerful stream of cold water so that the peas have time to maintain their bright, fresh color.

All cooked ingredients are laid out in a bowl. Canned green peas and finely chopped greens should also be put there.

In a separate container, mix hot mustard with mayonnaise, and then season with the resulting mixture. Add a little salt (to taste) and ground black pepper, and then carefully move everything. To serve on the festive table, it is transferred to a spectacular dish and garnished with finely chopped green onions.

It is worth trying such a novelty if the traditional options are "bored". Can you imagine how surprised the guests will be? It seems to be Olivier, but very unusual with an interesting, memorable taste.

A simple Olivier recipe without carrots

This option is an exceptionally tasty interpretation of your favorite salad. Recommended to everyone.

The combination is so interesting and subtle that no one remains indifferent!

Ingredients:

• Sausage (boiled) - 200 gr.
• Boiled veal or beef - 300 gr.
• Potatoes (boiled) - 2 - 3 pcs.
• Eggs (boiled) - 5 pcs.
• Salted (pickled) cucumbers - 2 - 3 pcs.
• Canned green peas - 300 gr.
• Onion (not large) - 1 pc.
• Apple (preferably sour) - 1 - 2 pcs.
• Mayonnaise - 300 gr.
• Pepper and salt - to your taste.

Cooking process:

In the first stage, eggs, meat and potatoes are boiled separately. After they need to cool and cut into medium-sized cubes.

Boiled sausage is also cut into cubes, and then everything is put together in a deep container.

In turn, the apple is peeled and rubbed on a coarse grater, or very finely chopped. All these ingredients are also sent to a large dish.

At the third stage, pepper and salt are added here to taste. The resulting treat is seasoned with mayonnaise and thoroughly mixed. When serving, appetizingly decorated at the discretion of the hostess.

Boiled meat and an apple in the composition make it even tastier. Try it!

An unusual salad with sausage

If you decide to surprise your guests with an unexpected twist, then pay attention to this option, in which cucumbers are replaced with pickled ginger, and mayonnaise with sour cream. Very interesting and delicious!

In its composition (cut everything, mix and season):

• Boiled potatoes - 3 pcs.
• Sausage - 200 gr.
• Boiled eggs - 2 pcs.
• Carrots - 2 pcs.
• Green pea.
• Green onions - a bunch.
• Basil, dill, parsley - a small bunch.
• Red pickled ginger - 100 gr.
• Sour cream 20% - 3 tbsp. l.
• Salt, pepper - to taste.

If someone needs more detailed instructions, then it is in this video:

Try this unconventional, but very delicious option.

Puff Olivier with smoked sausage

This is another excellent version of the popular New Year's treat. So great taste it owes a lot to the unconventional combination of very appetizing ingredients.

We cook it not in a "basin", as usual, but in a detachable form, so that it is convenient to form layers.

Ingredients (all cut into small cubes):

• Potatoes (boiled) - 3 - 4 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Sausage (smoked) - 100 gr.
• Boiled chicken fillet - 1 pc.
• Hard cheese - 100 gr.
• Canned green peas - 1 can.
• Eggs - 3 pcs.
• Mayonnaise.
• Salt - to your taste.
• Greens.

Layers (cover with mayonnaise mesh):

1. Boiled chicken.
2. Potato.
3. Carrot.
4. Cucumber + onion.
5. Smoked sausage.
6. Cheese in small cubes.
7. Grated protein.
8. Grated yolk ring.
9. Polka dot on the edge.
10. Greenery for decoration.

It should be noted that this option will certainly become the "king" of the festive table. And all invited guests will feel an exceptional gastronomic delight from, it would seem, traditional dish. However, this time it is by no means so familiar. Its unusual, multifaceted taste will surprise everyone!

Delicious recipe with ham sausage

And our current tour of recipes will be completed by a very tasty version of the famous ham dish, seasoned with sour cream.

The point is that in this case doctor's sausage fundamentally changes to ham, and mayonnaise to sour cream. It is believed that this option is more dietary and causes less harm to health and figure. Although some housewives mix sour cream and mayonnaise here. However, the algorithm here is the following.

Ingredients:

• A piece of ham - 150 gr.;
• Potatoes (boiled) - 2 pcs.;
• Eggs - 2 pcs.;
• Salted (or pickled) cucumber - 1 pc.;
• Carrots - 1 pc.;
• Peas (canned) - 200 gr.;
• Sour cream - 3 tbsp. spoons;
• Pepper and salt - to your taste.

Cooking process:

As presented in previous versions, in the first stage, the corresponding ingredients are boiled. Then boiled carrots, potatoes and eggs are peeled. Next, they need to be cut into medium cubes and put in a fairly deep dish or other large container. Canned peas should also be added to this.

In the process of further activity, a little salt is added (to taste), as well as ground black pepper (if desired). In the resulting appetizing mixture, put sour cream and mix very thoroughly so that the dish turns out to be evenly saturated with such an important ingredient. When serving on a festive table, it must be decorated with finely chopped greens or in some other way, at the discretion of the hostess.

Well, that's all the recipes for today. Now respected hostesses will be able to easily create both traditional salad Olivier, and options in a new way, with other, elegant shades. Therefore, there is confidence that the guests invited to the festive evening will appreciate their culinary creative searches.