Name: Olivier Salad
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 8
Ingredients: 4 large potatoes (about 1 lb/450g), peeled, boiled and cooled; 3 large carrots, peeled, boiled and cooled; 6 large eggs, hard-boiled and cooled; 1 lb (450g) cooked chicken breast or ham, diced; 1 cup (150g) frozen peas, thawed; 4 dill pickles (about 1 cup when diced); 1 medium onion, finely diced (optional); 1 cup (230g) mayonnaise; 3 tablespoons sour cream; 2 tablespoons Dijon mustard; 2 tablespoons fresh dill, chopped; Salt and freshly ground black pepper to taste

Instructions

Prepare the vegetables

Dice the cooled potatoes and carrots into small cubes about 1/4 inch (0.6 cm) in size. Place them in a large mixing bowl.
Add protein and pickles

Peel and dice the hard-boiled eggs. Add them to the bowl along with the diced chicken or ham, thawed peas, and finely diced pickles. If using onion, add it now.
Prepare the dressing

In a separate small bowl, combine the mayonnaise, sour cream, and Dijon mustard. Mix thoroughly until smooth and creamy.
Combine and season

Pour the dressing over the salad ingredients and add the chopped fresh dill. Gently fold everything together, being careful not to mash the potatoes. Season with salt and pepper to taste.
Chill before serving

Cover the salad and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld together. Garnish with additional dill sprigs before serving if desired.

Olivier Salad

Ingredients

Instructions

Nutritional Information

Olivier Salad is Also Known As

Ingredients

Instructions

Nutritional Information

Olivier Salad is Also Known As

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