Olivier Salad
A chilled diced salad of potato, carrot, egg, ham, pickled cucumber, peas, mustard, and mayonnaise, finished with dill.
Prep
25m
Cook
25m
Serves
6
Regional versions
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- Russia
- Ukraine
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Vegetables
- 1.6lWater
- 500gPotato
- 200gCarrot
Eggs
- 1lWater
- 4pcsEgg
Salad
- 250gHam (diced)
- 220gPickled Cucumber (diced)
- 180gGreen Peas
Dressing
- 200gMayonnaise
- 15gMustard
- 8gSalt
- 2gBlack Pepper
Serving
- 10gFresh Dill (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Boil the potato and carrot in the water until tender. Cool, peel, and dice evenly.
- 02
Cover the eggs with the water in a saucepan, cook until hard-boiled, then cool promptly, peel, and chop.
- 03
Combine the potato, carrot, eggs, ham, pickled cucumber, and green peas.
- 04
Mix the mayonnaise, mustard, salt, and black pepper and fold it through the salad.
- 05
Cover and refrigerate at or below 4°C (40°F) until serving.
- 06
Finish with the fresh dill and return leftovers promptly to the refrigerator.
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