Olivier Salad
User Reviews
5
Olivier Salad
Description
Olivier Salad combines peeled boiled potatoes and optionally carrots with hard-boiled eggs, white onion, chopped sour dill pickles, canned or thawed green peas, and diced ham or other meats. These ingredients are mixed with mayonnaise and seasoned with salt and black pepper to taste. The mixture is stirred until evenly combined. This salad is characterized by its creamy and chunky texture, with a mild but slightly tangy and savory flavor mainly coming from the pickles and meat.
The preparation involves boiling the potatoes (and carrots if used) until tender, alongside hard-boiling the eggs. Once cooled, all the main ingredients are chopped into bite-sized pieces before mixing, resulting in a hearty salad with varied textures. The recipe is adaptable with various meats and pickled vegetables depending on availability or preference.
Olivier Salad is often served chilled as a side or a light meal, with the sour pickles providing a needed flavor highlight against the creamy mayonnaise base. Garnishing with dill weed complements the salad's profile. It fits well alongside other dishes or as part of a casual meal.
Due to its Soviet origins, the salad showcases flexibility with ingredients, reflecting what was commonly available. The notes mention that adding other pickled vegetables is an option to enhance flavor diversity. Properly chilled salad offers the best taste experience.
Ingredients
- 1 1/2 pounds potato peeled
- 2 carrot peeled (optional
- 2 egg
- 1/2 cup onion finely chopped; white onion
- 1/4 cup pickles sour dill, chopped
- 1 cup green peas canned or thawed from frozen
- 1 cup ham or bologna, chicken, or corned beef, diced
- 3/4 cup mayonnaise
- salt to taste
- black pepper to taste
Instructions
- Boil the potatoes until tender. If you would like carrot in your salad, add the carrots halfway through the potato cooking process.
- In a separate pot, hard boil the eggs. Drain, rinse with cold water, and peel.
- Allow the potatoes, eggs, and carrots to cool. Then chop them into bite-sized pieces and place them in a bowl.
- Add the onions, dill pickles, green peas, meat, and mayonnaise.
- Stir until combined and season with salt and pepper if desired.
Notes
- The recipe adapts well to different types of diced meats like ham, bologna, chicken, or corned beef.
- Sour dill pickles add essential tanginess and depth to balance the creamy mayonnaise.
- Use fresh dill weed as a garnish to enhance flavor.
- The salad can be customized further by adding other pickled vegetables depending on preference.
- Chilling the salad before serving helps flavors meld and improves texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 67mg | 22% |
| Sodium | 230mg | 10% |
| Potassium | 544mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2775IU | 56% |
| Vitamin C | 18.8mg | 21% |
| Calcium | 47mg | 5% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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