This Olivier salad recipe is a simple and colorful way to make a classic dish a little more elegant.
We’re big fans of potato salad in all of its different forms. There’s something about a cool and creamy side dish that just elevates the whole meal. We found a classic Russian recipe called Olivier salad and it had everything we were looking for in a potato salad alternative. This Olivier salad recipe is a simple and colorful way to make a classic dish a little more elegant.
This salad starts with a hearty combination of potatoes, ham (traditional recipes call for bologna), hard boiled eggs, and vegetables. A simple mayonnaise dressing holds everything together, making this salad easy to assemble. We like to do all the prep work ahead of time and add the mayonnaise just before serving, and we usually boil the eggs at the same time as the vegetables to save a little time. We love finding new and creative ways to serve up some of our favorite go-to dishes, and this Olivier salad is just what we’re looking for! Skip potato salad and serve up something equally as delicious with a slightly fancier name.
Serves 8; 20 minutes
- 2 cups cooked ham, diced
- 2 medium russet potatoes, peeled
- 1 1/2 cups frozen peas, thawed
- 2 medium carrots, peeled
- 1 small white onion
- 2 dill pickles
- 6 large eggs
- 1 cup mayonaise
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Boil eggs rapidly for 10 minutes. Remove from heat, cover and let sit five minutes. Run under cold water until shells are cool to the touch. Remove shells and set aside.
- Boil potatoes and carrots until tender, about 20 minutes. Drain and cool before handling.
- Dice onions, pickles, potatoes, carrots and eggs into 1/4-inch pieces and place in a large bowl. Add diced ham.
- Combine vegetable mixture with mayonnaise and season with salt and pepper. Cover and refrigerate for 30 minutes to 1 hour before serving.
Recipe adapted from Olga's Flavor Factory