Olivier Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
10
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Calories
344 kcal
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Cuisine
Russian, Eastern European
Olivier Salad
Description
This Olivier Salad uses potatoes and carrots cooked until tender yet firm, ensuring they hold their shape within the salad. The diced smoked ham adds savory richness, complemented by diced hard-boiled eggs for protein and creaminess. Peas and European-style dill pickles bring bursts of sweetness and acidity, while capers provide a briny contrast.
The dressing blends mayonnaise and sour cream with Dijon mustard, Worcestershire sauce, and fresh dill for herbaceous notes. Green onions add freshness, and seasoning is adjusted to balance the salad's flavors. Once mixed, the salad is chilled to allow flavors to meld.
This salad suits cold buffet tables, lunches, or picnics, and keeps well refrigerated for several days. It is traditionally served chilled and garnished with fresh herbs.
Ingredients can be prepped a day ahead; however, adding the dressing shortly before serving maintains the best texture and flavor balance.
Ingredients
- FOR THE SALAD:
- 2 pounds potato or other yellow potato variety (these hold their shape and won't become mushy like Russets, Yukon gold variety
- 3 carrot large
- 1 yellow onion can use sweet onion if preferred, small
- 1 1/2 cups pea , canned (15 ounces, rinsed and drained), frozen (thawed and drained) or fresh (cooked)
- 1 pound smoked ham , cut into 1/2 inch cubes (can substitute rotisserie chicken or European bologna if preferred)
- 4-5 egg diced, hard-boiled
- 2/3 cup dill pickles for best flavor strongly recommend using European/German pickles (check World Market, some Walmart locations, diced, about 3-4 pickles
- 2 tablespoons capers , rinsed and drained
- 1/3 cup sweet corn optional, or diced yellow bell pepper
- For the dressing:
- 1 cup mayonnaise good quality
- 1/4 cup sour cream , can substitute Greek yogurt if preferred
- 2 green onion chopped (or equivalent chives, or scallions
- 1-2 tablespoons dill plus some sprigs for garnish, chopped fresh, or parsley
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon sugar
Instructions
- Peel and dice the potatoes into 1/2 inch cubes. Peel and dice the carrots into 1/4 inch cubes. Boil them together until cooked and tender but not mushy, 3-5 minutes. Drain and let cool.
- Combine the dressing ingredients in a bowl and stir to combine. Add more salt, pepper and sugar to taste.
- Place all of the salad ingredients in a large bowl, pour over the dressing, and stir to thoroughly combine. Cover and chill for at least an hour before serving.Olivier Salad will keep in the fridge for 3-4 days.
Notes
- Ingredients can be prepared a day in advance, but add dressing a few hours before serving for optimal taste and texture.
- Use yellow potatoes like Yukon Gold to keep potato pieces firm and prevent mushiness.
- European or German-style dill pickles enhance flavor authenticity.
- Substitute smoked ham with rotisserie chicken or European bologna if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 14g | 28% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 109mg | 36% |
| Sodium | 1238mg | 52% |
| Potassium | 697mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3429IU | 69% |
| Vitamin C | 29mg | 32% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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