Quick Olivier Salad
Salads • Soviet
Description
This salad does not use salt because the sausage and cucumbers are already salty, but if it's not salty enough, you can add salt to taste. When boiling the carrots and potatoes, no salt is added to the water. The method of boiling pre-cut vegetables saves cooking time and also allows for even pieces.
Ingredients
- Salad Potatoes 4 pieces
- Carrot 1 piece
- Chocolate eggs 4 pieces
- Cucumbers 4 pieces
- Pickled Cauliflower 3 pieces
- Cervelat Sausage 10 oz
- Green Peas 1 can
- Sour Cream 2 tablespoons
- Mayonnaise 2 tablespoons
- Lemon-Pepper Mix to taste
Step-by-Step Guide
Step 1
Prepare the ingredients.
Step 2
Peel and wash the vegetables.
Step 3
Boil the eggs hard in salted water (to prevent cracking).
Step 4
Dice the carrot into small cubes.
Step 5
Also dice the potatoes into small cubes.
Step 6
Add the cubes of carrot and potato to a pot of water and bring to a boil.
Step 7
Drain the peas and transfer them to a bowl.
Step 8
Dice the pickled cucumbers into small cubes and add them to the peas.
Step 9
Dice the fresh cucumbers into small cubes and add them to the peas and pickled cucumbers.
Step 10
In the same bowl with cucumbers and peas, chop the boiled eggs (you can use a knife or a special egg slicer).
Step 11
All ingredients should be approximately equal in quantity.
Step 12
Dice the sausage into small cubes.
Step 13
Add it to the bowl with the other chopped ingredients.
Step 14
By this time, the potatoes and carrots should be cooked.
Step 15
Drain the vegetables in a colander and rinse with cold water, letting them drain.
Step 16
Next, add the drained and cooled vegetables to the other ingredients.
Step 17
For a spicy kick, add lemon pepper.
Step 18
Add equal amounts of mayonnaise and sour cream to the salad for dressing.
Step 19
Mix thoroughly and serve.
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