photo: Olivier Potato Salad

Olivier Potato Salad

Over the long history of its existence, olivier potato salad has become a traditional salad on the festive table. A familiar combination of ingredients always inspires a New Year's mood on winter holidays. What is the classical potato salad recipe: the one according to which it was prepared by Lucien Olivier at the Hermitage restaurant in Moscow or the Soviet recipe with sausage and canned green peas? I believe both versions are right. Today I decided to remind you of the Russian olivier recipe with sausage to remember the taste of childhood. For the recipe, it is best to use high-quality doctor sausage without fat and canned green peas. Often I use pickled cucumbers of my own making to make salads, they are very tasty, juicy and crispy.
40 min


  • Baloney sausage
    400 g
  • Egg
    4 pcs
  • Canned green peas
    300 g
  • Potato
    3-4 pcs
  • Carrot
    1 pcs
  • Pickled cucumbers
    4 pcs
  • Onion
    1 pcs
  • Mayonnaise
    100 g
  • Salt
    - to taste
  • Black pepper
    - to taste

Russian Potato Salad


  • 1. Carefully wash potatoes and carrots, boil until ready. Cool the vegetables to room temperature, peel and cut into cubes.
  • 2. Boil hard the chicken eggs, cool them in cold water, shell them and cut into cubes. By the same method, cut the doctor sausage cleaned from the shell.
  • 3. Cut pickled cucumbers and peeled onions into cubes.
  • 4. In a deep salad bowl, combine the crushed ingredients, add canned green peas drained from marinade to the homemade potato salad with sausage.
  • 5. To the received mixture add salt and black ground pepper to taste. Dress the olivier salad with a small amount of mayonnaise.
  • 6. Mix the salad thoroughly so that all the ingredients are combined.
  • 7. Olivier salad, the recipe I recommend you to cook, is ready. Send it to the fridge for 1 hour so that the salad insists and cools.
  • 8. Bon Appetite!