"Olivier" With Sour Cream - A Recipe With A Photo Step By Step. How To Prepare Olivier Salad With Sour Cream?

Olivier salad with sour cream turns out to be just as tasty, but less high-calorie than salad with mayonnaise.

Ingredients

Milk sausage - 350 g

Boiled potatoes - 2 pcs.

Boiled carrots - 1 pc.

Pickled cucumbers - 2 pcs.

Canned peas - 150 g

Green onions - 10 g (0.5 bunch)

Sour cream - 4 tablespoons

Boiled chicken eggs - 4 pcs.

Salt and pepper to taste

• 122 kcal
• 15 minutes.
• 40 minutes
• 55 minutes

Photo of the finished dish

Step by step recipe with photo

"Olivier" with sour cream is juicy and tasty, less high in calories. It is prepared as simply and quickly as the classic version, if vegetables and chicken eggs have already been boiled and cooled. The only drawback of the dish is that when dressing with sour cream, the shelf life of the salad is reduced to 5-6 hours, so you need to add the dairy product to the dish only before serving!

Green onions are especially vivid in this version of the salad - they give the dish freshness and juiciness, so do not forget to add them. In addition, before the New Year, green onions can be purchased in almost any supermarket!

Sausage can be of any kind: dairy, smoked, uncooked smoked, it can be replaced with ham, boiled chicken or boiled beef.

Remember to squeeze the cucumber slices from the brine before adding, otherwise the sour cream may stratify in the dish when mixed with it.

Boil potatoes and carrots in advance for 30 minutes, chicken eggs for 15 minutes, and cool everything in ice water for about 10-15 minutes. Peel and rinse.

So, get all the ingredients you need ready and let's start cooking!

Cut the washed tubers of boiled potatoes into plates, and then in medium cubes, pour the slices into a salad bowl.

Cut the milk sausage in the same way, first freeing it from the shell.

Chop the boiled carrots and add to the container.

Open a jar of canned peas and drain the marinade from it, pour the peas into a salad bowl. Cut the pickles into a medium dice, cutting off the tails from the vegetables, squeeze the slices from the brine and add to the container.

Peel boiled chicken eggs from the shell, rinse in water and cut in the same way. Add to the rest of the ingredients along with chopped stalks of green onions, sour cream of any fat content, salt and ground black pepper.

Gently mix all the ingredients together and serve the Olivier salad with sour cream to the table.

Enjoy it!