What is the classic Olivier salad recipe: the one according to which Lucien Olivier prepared it in the Moscow restaurant “Hermitage”, or “Soviet”, with sausage and green peas? Both versions have the right to life. Let us recall the Olivier’s recipe for the classic later version, as it is, without embellishment.
- 3 medium potatoes
- 3-4 carrots
- 4-5 eggs
- 350 g ham or doctor’s sausage
- 450 g canned green peas
- 5-6 pickled cucumbers
- 5 shoots of green onions
- 1 bunch of dill
- 250 g mayonnaise (preferably homemade)
- ground black pepper
STEP-BY-STEP COOKING RECIPE
Wash the potatoes and carrots with a brush and boil in salted water until tender. Boil the eggs separately, not allowing the yolk to digest. Peel and cut into 5 mm cubes. Cut the ham into the same cubes.
Mix all the ingredients in a salad bowl, add finely chopped green onions and dill. Season with black pepper, season with mayonnaise and refrigerate.
If pickles with large seeds, remove them. Then cut into cubes of the same size. Place in a separate container. Drain the liquid from the peas, transfer the peas to a separate container.
Add pickles and green peas to the salad before serving. Stir the salad again, taste and add salt and black pepper if necessary.