Olivier Salad
Make my Olivier salad if you love American potato salad and are looking for a new leveled up variation.
Servings: 8
Equipment
- Pot Large
Ingredients
- 5 russet potatoes peeled and diced
- 3 carrots whole, peeled and cubed
- 1 Cup mayonnaise
- ½ Cup sour cream
- ½ Teaspoon salt plus more to taste
- ½ Teaspoon black pepper freshly cracked, plus more to taste
- 2 Tablespoons dill pickle juice
- ¼ Cup fresh dill weed chopped
- 6 eggs hard-boiled, 4 cubed and 2 cut into wedges
- 1½ Cups ham cubed
- ½ Cup dill pickles cubed
- 1 yellow onion diced
- 1 Cup peas frozen, thawed
- 2 green onions thinly sliced
Instructions
- Add the potatoes and carrots to a large saucepan or pot. Cover with water and bring to a boil. Cook for 5 to 10 minutes or until the vegetables are tender. Drain and allow to cool to room temperature.
- In a medium mixing bowl, whisk together mayonnaise, sour cream, salt, pepper, pickle juice, and 2 tablespoons fresh chopped dill.
- In a large mixing bowl, combine the cooled potatoes and carrots, cubed eggs, ham, pickles, onions, peas, remaining 2 tablespoons fresh dill, and dressing. Gently toss to coat everything.
- Transfer to a large serving bowl. Garnish with hard-boiled egg wedges and green onions and serve.
Notes
Cook vegetables evenly: Cut potatoes and carrots into uniform cubes to ensure they cook evenly. Overcooking can make them mushy, so keep an eye on the texture – they should be tender but firm.
Cool before mixing: Let the potatoes and carrots cool to room temperature before adding them to the salad. This prevents them from becoming too soft and keeps the dressing from turning runny.
Balance the acidity: Pickle juice gives the salad its signature tang but taste as you go. If you prefer a milder flavor, you can start with a little and add more to your taste.
Chop ingredients consistently: Chop all your ingredients (ham, pickles, onions, and so on) into similarly sized cubes. This creates a well-balanced texture in every bite.
Don't overmix: Gently toss the salad to coat the ingredients with dressing. Overmixing can break down the potatoes and eggs, making the salad too mushy.
Make it ahead: Olivier salad actually tastes better after sitting in the fridge for a few hours. The flavors meld together beautifully, so consider making it a day ahead for maximum taste.
Cool before mixing: Let the potatoes and carrots cool to room temperature before adding them to the salad. This prevents them from becoming too soft and keeps the dressing from turning runny.
Balance the acidity: Pickle juice gives the salad its signature tang but taste as you go. If you prefer a milder flavor, you can start with a little and add more to your taste.
Chop ingredients consistently: Chop all your ingredients (ham, pickles, onions, and so on) into similarly sized cubes. This creates a well-balanced texture in every bite.
Don't overmix: Gently toss the salad to coat the ingredients with dressing. Overmixing can break down the potatoes and eggs, making the salad too mushy.
Make it ahead: Olivier salad actually tastes better after sitting in the fridge for a few hours. The flavors meld together beautifully, so consider making it a day ahead for maximum taste.
Nutrition
Calories: 469kcal | Carbohydrates: 32g | Protein: 15g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 159mg | Sodium: 839mg | Potassium: 868mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4408IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 3mg
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