Olivier Salad With Pickled Mushrooms - A Recipe With A Photo Step By Step

Olivier with pickled mushrooms - a salad with a new taste that will diversify your festive table.

Ingredients

Boiled sausage - 300 g

Pickled champignons - 250 g

Carrots - 2 pcs.

Potatoes - 2 pcs.

Eggs - 3 pcs.

Green onions - 20 g

Mayonnaise - 120 g

Canned green peas - 100 g

Salt, pepper - to taste

• 159 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step by step recipe with photo

The proposed salad recipe is a kind of interpretation of the classic version of the well-known Olivier salad. In principle, the composition of the ingredients remains the same, the only addition is pickled mushrooms. At the same time, pickles are not added to the salad. The taste of the salad does not change dramatically, but still there is some personality.

Pickled mushrooms are allowed to use absolutely any, you can also cook them yourself from a raw product. The recipe uses mushrooms pickled in oil.

Before preparing salad "Olivier" with pickled mushrooms, prepare all the necessary ingredients according to the list. Boil the root vegetables in advance, without peeling off the skin before cooking. It is permissible to cook potatoes and carrots in one container, only the potatoes must be taken out before the carrots. The readiness of vegetables can be determined by piercing them through with a knife.

After boiling, cool the potatoes completely, remove the skins, cut with medium cubes.

Also free the carrots from the top layer, cut like potatoes.

Boil the eggs in advance until they are "cool". The cooking time for the eggs is approximately 5 minutes after the liquid starts bubbling. Then put the eggs in cool water to cool them. Peel the cooled eggs, chop into small cubes.

Free the mushrooms from the marinade by throwing them on a sieve, then cut into medium-sized segments. In parallel, set aside possible peppercorns and bay leaves that were in the marinade.

Remove the tight wrap from the sausage, chop like other components.

Load all prepared ingredients into one spacious container, add canned green peas, also freeing it from the marinade. Rinse the green onion feathers under running water, chop into rings, throw to the main composition.

Season the mixture with mayonnaise, sprinkle with ground pepper and salt to taste, stir continuously for some time so that all elements are enveloped in mayonnaise.

Let the salad sit in the refrigerator for about 30 minutes, be sure to cover it with cling film.

Olivier salad with pickled mushrooms is ready. Enjoy your meal!