Recipe: Olivier Salad

Olivier Salad is a Ukrainian potato salad with Lyoner sausage.

Judy first experienced this salad in Ukraine in 2002 at her cousin Nadia's. Yes, from the name, Oliver, you’d think it was a French recipe. It’s not clear just how it came to be a Ukrainian favorite, but the women of Ukraine have claimed it as their own and keep it close to their hearts.

The main ingredient in this salad is Lyoner sausage. It is easily purchased in Ukraine and elsewhere in Europe. Here in Canada, Lyoner sausage can be purchased at any supermarket, deli, or your favorite meat shop.

Lyoner sausage originated in Lyon, France and has come to refer to almost any higher-quality bologna. It is 2-inch diameter, (approximately) 18-inch long sausage that has been tied together at the ends to form a ring. (Which explains why it is also called ring bologna.)

The European Union has applied restrictions to the preparation and labelling of Lyoner sausage. Among other restrictions, only potato flour may be used as a binding agent, and the amount of meat may not fall short of 40%.

Olivier salad is perfect for special occasions, like birthdays, anniversaries, weddings, funerals, and family visiting from afar. Although it’s been said that Ukrainians love to throw a good party just to enjoy great food!

Olivier Salad

3 medium potatoes
3 medium carrots, cut into halves
6 eggs
300 gr. Lyoner sausage
1 can peas (14-oz), drained well
1 large onion, red or white, finely chopped
3-4 sour pickles, finely chopped
1 cup mayonnaise (or other dressing)

Boil potatoes and carrots in the same pot, until soft (about 12 mins).

At the same time, boil the eggs. Cool and peel.

Cut the potatoes, carrots, and eggs into small cubes (about the size of your baby finger) and place in a large bowl.

Cut Lyoner sausage into the same size cubes.

Add onion, pickles and peas (Do not use frozen peas. It just does not taste the same.)

Lightly toss ingredients together with mayonnaise or dressing of your choice (use fat free if you are counting calories) until well coated. Salt & pepper to taste.

Let sit for at least one hour before serving. This makes about 10 servings.

Smachnoho!