Olivier with Sour Cream

Salad 1093 Last Update: Feb 18, 2021 Created: Feb 18, 2021 0 0 0
Olivier with Sour Cream
  • Serves: 4 People
  • Prepare Time: 15 mins
  • Cooking Time: 15 mins
  • Calories: -
  • Difficulty: Easy
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Olivier with sour cream is a lighter version of the famous New Year's salad. And, frankly, we really like it! There are no eggs and carrots in the salad, but there are fresh cucumbers and green peas. We suggest using store frozen, but if there is fresh at your dacha, take it. As for the dressing, in this case, sour cream acts in its role. Choose the thickest, fattest (at least 30%), as natural as possible. In this case, the taste of Olivier with sour cream will become especially refined: fresh notes will combine with creamy ones and give an incredibly harmonious sound to the whole dish.

Ingredients

Directions

  1. Prepare the ingredients for the sour cream salad. Wash the potatoes thoroughly with a brush and place in a saucepan. Pour in hot water, bring to a boil and cook for 30 minutes.
  2. Drain the water from the potatoes. Let the tubers cool completely. If time permits, put them in the refrigerator for a couple of hours. Then peel the potatoes and cut them into small cubes.
  3. Wash fresh cucumbers for Olivier and pat dry with a paper towel. If the skin is rough, cut it off. Cut the cucumbers in half lengthways and then cut into small cubes.
  4. Wash the greens, pat dry with a paper towel and chop finely. Boil green peas in salted water (5 minutes). Let cool. Cut the doctor's sausage into small cubes.
  5. Combine sausage with potatoes, herbs, peas and cucumbers in a bowl. Add sour cream, salt and pepper. Stir and place the Olivier with sour cream in portioned salad bowls. Serve immediately.

Olivier with Sour Cream



  • Serves: 4 People
  • Prepare Time: 15 mins
  • Cooking Time: 15 mins
  • Calories: -
  • Difficulty: Easy

Olivier with sour cream is a lighter version of the famous New Year's salad. And, frankly, we really like it! There are no eggs and carrots in the salad, but there are fresh cucumbers and green peas. We suggest using store frozen, but if there is fresh at your dacha, take it. As for the dressing, in this case, sour cream acts in its role. Choose the thickest, fattest (at least 30%), as natural as possible. In this case, the taste of Olivier with sour cream will become especially refined: fresh notes will combine with creamy ones and give an incredibly harmonious sound to the whole dish.

Ingredients

Directions

  1. Prepare the ingredients for the sour cream salad. Wash the potatoes thoroughly with a brush and place in a saucepan. Pour in hot water, bring to a boil and cook for 30 minutes.
  2. Drain the water from the potatoes. Let the tubers cool completely. If time permits, put them in the refrigerator for a couple of hours. Then peel the potatoes and cut them into small cubes.
  3. Wash fresh cucumbers for Olivier and pat dry with a paper towel. If the skin is rough, cut it off. Cut the cucumbers in half lengthways and then cut into small cubes.
  4. Wash the greens, pat dry with a paper towel and chop finely. Boil green peas in salted water (5 minutes). Let cool. Cut the doctor's sausage into small cubes.
  5. Combine sausage with potatoes, herbs, peas and cucumbers in a bowl. Add sour cream, salt and pepper. Stir and place the Olivier with sour cream in portioned salad bowls. Serve immediately.

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