A classic Olivier recipe

The popular Olivier salad recently turned 160 years old. And his recipe was once invented by Lucien Olivier, owner of the Hermitage French restaurant in Moscow. In centuries-old cookbooks, Olivier was called a game salad because it included fried grouse meat, as well as olives, capers, and soy-Kabul sauce. Over time, the ingredients have been simplified to more familiar, which is why the incomparable Olivier salad has become so popular.

Ingredients

• 6 potatoes
• 2 carrots
• 400 g of boiled sausage
• 5 pickles
• 4 eggs
• 1 onion
• 300 g of mayonnaise
• 400 g of green peas
• salt, pepper, herbs

Directions

1. Boil and cool potatoes, carrots, and eggs. It is better to boil the potatoes in advance, so it will be easier to cut them.
2. Peel the potatoes, carrots and eggs.
3. Cut everything into cubes - potatoes, carrots, sausage, cucumbers, eggs, and onions.
4. Add green peas, lightly salt, pepper, and mayonnaise.
5. Garnish the olive salad with greens and serve. For the original serving, you can use a variety of cook molds, and small waffle baskets.