Salad with Sausage, Potatoes, Carrots and Olives
by Editorial Staff
An easy-to-prepare and hearty salad with boiled sausage, boiled vegetables and olives is a great addition to lunch, dinner or a family meal. A win-win combination of boiled potatoes, carrots and boiled sausage gives the salad satiety, the mayonnaise dressing – tenderness, and interspersed canned olives – an appetizing flavor with salty notes. Try it!
Cook: 1 hour 15 mins
Servings: 4
Ingredients
- Potatoes – 300 g
- Boiled sausage – 200 g
- Carrots – 170 g
- Pitted olives – 50
- Mayonnaise – 100 g
- Salt to taste
Additionally (optional):
- French mustard – 1-2 teaspoon
- Green onions – 15-30 g
Directions
- Prepare food. Wash potatoes and carrots thoroughly without peeling. Drain the canned olives. If olives do not have a very pronounced taste, their number can be increased if desired to 70-100 g.
- Place potatoes and carrots in a saucepan, cover with cold water, bring to a boil and simmer over low heat for about 30 minutes (depending on the size of vegetables). 5-10 minutes before cooking add 2-3 pinches of salt to the water. Check the readiness by piercing the vegetables with a fork. If the plug comes in easily, you’re done. Drain off the hot water, pour cold water over the boiled potatoes and carrots (it is easier to peel this way) and cool completely.
- Peel the boiled potatoes and carrots, cut into small cubes and place in a salad bowl.
- Peel the cooked sausage and cut into cubes about the same size as the potatoes with carrots. Add the sausage to the vegetable salad bowl.
- Cut the pitted olives into rings (cut each olive into about 3-4 rings). Save some chopped olives to garnish the salad. Add the remaining chopped olives to the salad bowl with the rest of the ingredients. Add mayonnaise.
- Mix everything well. Try the salad and add some salt to taste. Also, if desired, you can add 1-2 teaspoons of French mustard and 15-30 g of green onions to the salad.
- Salad with sausage, potatoes, carrots and olives is ready. Place the salad in a heap on a serving plate, garnish with the remaining olives and serve
Bon Appetit!
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