Can I use other types of cheese?

Yes, mozzarella, feta, or even hard cheese can be used, but the taste will differ. Adyghe cheese gives the salad a special creaminess, so it's best to stick with it.

Do I need to boil the eggs for this salad?

Yes, hard-boil the eggs (10 minutes after boiling), cool in cold water, and dice. They add protein and a nice texture.

Why is my salad watery?

You may have added too much mayonnaise, or the pickles released liquid. Pat pickles dry with paper towels before dicing, and dress just before serving.

Can I make this salad without green beans?

You can, but then it will be more traditional. The beans add crunch and an interesting texture. You could substitute with canned green peas if preferred.

Olivier salad

Name: Olivier salad
Total time: 15 min
Yield: 3 порции
Cuisine: International
Ingredients: Adyghe cheese — 200 g; Green Beans — 200 g; Sausage "Doctor" — 200 g; Chicken egg — 220 g; Pickled Cucumber — 150 g; Carrot — 50 g; Mayonnaise — 100 g

30min

1120g

Nutrition per 100g

282

This Olivier salad is not just a classic, but a true gem for those who love hearty and unusual dishes. Instead of traditional potatoes, crunchy green beans take the stage, while Adyghe cheese adds creaminess and tenderness. Doctor's sausage and pickles provide a tangy kick, and mayonnaise brings it all together. This salad is satisfying, flavorful, and perfect for festive occasions or a cozy family meal. Try it — you'll be amazed at how easy it is to make this masterpiece!

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WHAT YOU WILL NEED

From ingredients

7 products

Мясная и сырная основа

Adyghe cheese200 g

Sausage "Doctor"200 g

Овощи

Green Beans200 g

Pickled Cucumber150 g

Carrot50 g

Яйца

Chicken egg220 g

Заправка

Mayonnaise100 g

SIMPLE PROCESS

Step by step recipe

The secret to this salad is proper ingredient prep. Sauté the green beans until golden to enhance their flavor and keep them crisp. Dice all ingredients into uniform cubes for a harmonious blend of tastes. Add mayonnaise just before serving to keep the salad moist and fresh. Follow our steps for the perfect Olivier salad!

Step 1

Prep Ingredients

Hard-boil the eggs (10 minutes), cool in cold water, and peel. Rinse and pat dry the green beans, then cut them into 1-inch pieces.

Step 2

Sauté the Beans

Heat a little oil in a skillet over medium heat, add the beans, and fry for 5–7 minutes until lightly browned. Transfer to paper towels to absorb excess oil.

Step 3

Dice Everything

Dice the doctor's sausage, Adyghe cheese, pickled cucumbers, and boiled eggs into ½-inch cubes. Grate the carrot coarsely (or dice it too).

Step 4

Combine

In a large bowl, mix together all the diced ingredients — sausage, cheese, cucumbers, eggs, carrot, and the sautéed beans. Toss gently.

Step 5

Dress

Add mayonnaise, season with salt and pepper, and stir until evenly coated.

Step 6

Serve

Transfer to a serving bowl, garnish with fresh herbs, and serve immediately or chilled. Enjoy!

CHEF'S TIP

Choose Quality Sausage and Cheese

Doctor's sausage works best, but you can use other cooked sausages. Adyghe cheese should be fresh and not too wet to give a creamy texture.

Sauté Beans Until Golden

Fry the green beans over medium heat with a little oil, stirring occasionally, until they develop golden spots — this brings out their flavor and adds crunch.

Cut Everything into Even Cubes

For a neat look and balanced flavor, dice sausage, cheese, pickles, and eggs into ½-inch cubes. This ensures every bite is perfect.

Don't Overdress

Add mayonnaise gradually, starting with 2–3 tablespoons, and mix. Adjust to your taste without making the salad too runny.

SUBSTITUTIONS

Add your taste

With Chicken Instead of Sausage Replace the sausage with cooked chicken breast, diced — the salad becomes lighter and more diet-friendly.
With Salted Cucumbers Instead of Pickled Use salted (brined) cucumbers instead of pickled for a richer, less tangy flavor. Barrel-cured cucumbers work especially well.
Add an Apple Add one grated or diced tart-sweet apple for a fresh, fruity note that lightens the salad.
With Yogurt Instead of Mayonnaise For a lighter dressing, mix Greek yogurt with mustard and lemon juice — calories decrease and the taste becomes refreshing.

HOW TO STORE

How to Store Olivier Salad

Store the salad in the fridge in a covered container for up to 2 days. Let it sit at room temperature for 10–15 minutes before serving. Do not freeze — the mayonnaise and vegetables will lose texture. If making ahead, dress with mayonnaise just before serving to keep it fresh.

GOOD TO KNOW