Olivier Salad Recipe

Cook potatoes and carrots

Place unpeeled potatoes and whole carrots in a pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–20 minutes for carrots and 15–25 minutes for potatoes depending on size. Test with a fork; they should be tender but not falling apart. Drain and cool until warm, then peel while still slightly warm for easier peeling. Chill completely in the refrigerator or cut when cool.

Cook eggs

Place eggs in a small pot, cover with cold water by 1 inch, bring to a gentle boil, then remove from heat and cover. Let sit 9–11 minutes for hard-boiled yolks. Transfer to an ice bath for 5 minutes, then peel and chill.

Prepare other vegetables and proteins

Dice cooled potatoes into roughly 1/2-inch cubes. Peel and dice cooked carrots to the same size. Dice dill pickles and optional cornichons into small pieces. If using cooked chicken breast or bologna, dice into 1/2-inch cubes. Finely slice green onions and chop fresh dill. Drain canned peas and pat dry with paper towels to remove excess moisture.

Combine salad ingredients

In a large bowl combine diced potatoes, diced carrots, diced dill pickles, drained peas, diced protein (if using), sliced green onions, and chopped dill. Gently fold to mix without mashing the potatoes and carrots.

Season salad

Season the mixture with 1 tsp sea salt and 1/2 tsp black pepper, then toss lightly to distribute seasoning. Taste after adding dressing and adjust salt and pepper if needed.

Make the dressing by combining 1 cup mayonnaise, 2 tbs sour cream or yogurt (if using), 1 tsp Dijon mustard, 1 tsp lemon juice, and 1/2 tsp sugar in a small bowl. Whisk until smooth and creamy. Taste and adjust acidity or sweetness—add a little more lemon juice for brightness or a pinch more sugar if too tart.

Fold dressing into the salad mixture. Start with about three-quarters of the dressing and gently mix until evenly coated; add the remaining dressing if you prefer a creamier texture. Be careful not to overwork the salad to prevent potatoes from becoming mushy.

Chill and serve: Cover the salad and refrigerate for at least 1 hour (2–4 hours is ideal) to let flavors meld. Before serving, give it a gentle stir, taste for seasoning and adjust salt, pepper, or lemon if needed. Garnish with a little extra chopped dill and sliced green onions.