Olivjé – potato salad with sausage and vegetables

Ingredients for 10 servings:

• 8 potatoes
• 5 carrots
• 300 g smoked meat sausage
• 5 eggs
• 2 onions
• 5 pickled cucumbers (sour salt and dill cucumbers)
• 1 can of peas (400 ml)
• 500 ml mayonnaise
• 1 tsp pepper, finely ground
• some oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

a classic for New Year’s Eve, traditional Ukrainian cuisine

Boil the potatoes and 3 carrots in lightly salted water until tender, let cool, and peel. Boil the eggs hard and peel. Finely dice the onions, cucumbers, sausage, potatoes, carrots, and eggs and place in a large bowl. Drain the peas and add them to the salad. Grate 2 raw carrots on a coarse grater, fry in a little oil, simmer over low heat for about 10 minutes, let cool, and add them to the salad. Season the salad generously with pepper and toss with mayonnaise. If desired, you can add a couple of spoonfuls of crème fraîche to the salad. Let it marinate in the refrigerator for at least 2 hours, then serve. Tip: Since Olivjé can easily become oversalted, I don’t add any salt at all; many ingredients already contain salt. If desired, simply add a finely diced gherkin, mix again, and let it marinate. Olivjé is a classic in Ukrainian cuisine. During the colder seasons, olivjé is almost a natural part of the festive table. It’s also a must on the New Year’s Eve table in Ukraine.