Olivier Salad is a filling and colorful dish made with potatoes, carrots, peas, and eggs, all mixed together in a creamy dressing. It’s the kind of salad that makes you feel cozy and satisfied!
This salad is perfect for gatherings or just a family meal. I love how simple it is to throw together. Plus, who doesn’t enjoy a salad that is basically a meal in a bowl? Yum!
Key Ingredients & Substitutions
Potatoes: Medium potatoes are the heart of the salad. I like using Yukon Golds for their creamy texture. If you’re in a pinch, russet potatoes work too, but they might be a bit fluffier.
Carrots: Regular carrots add sweetness and color. If you prefer, you can use baby carrots; just cut them into smaller pieces before boiling.
Chicken or Ham: I often go with cooked chicken for a lighter option, but you can swap it for ham for a heartier flavor. Shredded rotisserie chicken is also a great shortcut!
Frozen Peas: Frozen peas are convenient and don’t need cooking. If fresh peas are in season, they can be used, just blanch them quickly. You can also replace peas with corn if you want a different taste.
Mayonnaise: Traditional recipes call for mayo, but if you want a lighter version, Greek yogurt works wonderfully. You can also mix mayo with yogurt for a creamy but lower-calorie option!
How Can You Perfectly Boil Potatoes and Carrots?
Boiling potatoes and carrots is key to getting the right texture for your salad. Here’s how to do it well:
- Cut potatoes into even-sized chunks to cook uniformly.
- Place in a pot, cover with cold water, and add a pinch of salt. Starting with cold water helps to cook evenly.
- Boil for about 20 minutes or until tender—check with a fork. They shouldn’t fall apart!
- After boiling, drain and let cool before peeling.
- For carrots, do the same but they usually take a bit less time, about 15-18 minutes.
Taking time with these steps ensures your salad has the best texture and flavor. Happy cooking!
How to Make Olivier Salad
Ingredients You’ll Need:
For the Salad:
- 4 medium potatoes
- 2 carrots
- 1 cup frozen peas
- 5 hard-boiled eggs
- 1 cup cooked chicken (or ham)
- 1/2 cup pickles (diced)
For Dressing and Seasoning:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard (optional)
- Salt and pepper to taste
- Fresh dill or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and an additional 30 minutes for chilling in the fridge. So, in total, you’ll spend around 50 minutes getting this delicious Olivier Salad ready to serve.
Step-by-Step Instructions:
1. Boil the Potatoes and Carrots:
Start by placing the potatoes and carrots in a large pot filled with water. Bring it to a boil and let them cook until they are tender, which usually takes about 20 minutes. Once done, remove them from the pot, let them cool for a bit, and then peel off the skins.
2. Dice the Vegetables:
Once the potatoes and carrots have cooled down, chop them into small cubes, so they’re easy to mix into the salad later.
3. Prepare the Hard-Boiled Eggs:
While the potatoes and carrots cool, grab another pot and boil the eggs for about 10-12 minutes. After they’re cooked, transfer them to cold water to cool down, then peel and chop them into small pieces.
4. Thaw the Peas:
For the peas, you can simply let them thaw at room temperature. If you’re in a hurry, you can also submerge them in hot water for a few minutes until they’re soft.
5. Cut the Chicken or Ham:
Dice your cooked chicken (or ham) into small pieces, similar in size to the potatoes and carrots, so every bite has a good mix of flavors.
6. Combine the Ingredients:
In a large mixing bowl, mix together the diced potatoes, carrots, thawed peas, chopped eggs, and diced chicken (or ham), along with the diced pickles. Gently combine everything so that you don’t mash the ingredients.
7. Add Dressing:
Add the mayonnaise to the bowl. If you’re using it, sprinkle in the Dijon mustard as well. Carefully mix everything together until well combined. Be gentle so you keep the ingredients intact!
8. Season to Taste:
Now, it’s time to season the salad! Add salt and pepper according to your taste. If you want it creamier, feel free to add a bit more mayonnaise.
9. Serve with a Garnish:
Transfer your beautifully mixed Olivier Salad to a serving dish. If you like, garnish it with some fresh dill or parsley to make it look even more inviting.
10. Chill Before Serving:
To make the flavors pop, let your salad chill in the refrigerator for at least 30 minutes before serving. This way, it will be refreshing and delicious!
Enjoy your Olivier Salad, a wonderful dish that’s perfect for festive meals or any gathering!
Can I Use Different Types of Meat in Olivier Salad?
Absolutely! While chicken and ham are traditional, you can easily substitute with turkey, roast beef, or even a vegetarian option like tofu. Just make sure the protein you choose is already cooked and diced into small pieces for the best texture in the salad.
How to Make Olivier Salad Lighter?
If you’re looking to lighten up the salad, you can substitute half of the mayonnaise with Greek yogurt. This adds creaminess while reducing calories. You can also increase the vegetables, adding things like diced bell peppers or celery for extra crunch without adding too many calories.
Can I Prepare Olivier Salad in Advance?
Yes! This salad is perfect for making ahead of time. You can prepare it a day in advance; just store it in an airtight container in the fridge. It actually tastes better after the flavors have had time to meld together! Just give it a good stir before serving.
What’s the Best Way to Store Leftover Olivier Salad?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad seems dry after a couple of days, you can mix in a little more mayonnaise or yogurt to revive the creaminess. Avoid freezing, as the vegetables and eggs may lose their texture when thawed.
