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- Cook the Vegetables: In a large pot, bring water to a boil and add the diced potatoes and carrots. Cook until tender but still firm, about 10-15 minutes. Add the peas in the last 2-3 minutes of cooking. Drain and let cool.
- Prepare the Eggs: While the vegetables are cooking, place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes, then transfer to cold water. Peel and chop the eggs once cooled.
- Combine the Ingredients: In a large mixing bowl, combine the cooled potatoes, carrots, peas, pickles, hard-boiled eggs, and cooked chicken or ham (if using). Gently fold everything together.
- Dress the Salad: Add the mayonnaise and mustard (if using) to the mixture. Season with salt and pepper to taste. Mix gently until all the ingredients are coated in the creamy dressing.
- Chill and Serve: Cover the salad with plastic wrap and refrigerate for at least an hour to let the flavors meld. Before serving, give it a gentle stir and garnish with fresh herbs.
Tips for the Best Olivier Salad
- Use Quality Mayonnaise: The creaminess of the salad comes primarily from the mayonnaise, so opt for a high-quality brand for the best flavor.
- Customize to Taste: Feel free to experiment with the ingredients. You can substitute the chicken or ham with diced bologna or add additional vegetables like bell peppers for more crunch.
- Make Ahead: Olivier Salad can be made a day in advance, allowing the flavors to develop even more. Just keep it covered in the refrigerator until you’re ready to serve.
Final Thoughts
Olivier Salad is a delicious and hearty dish that brings together a medley of flavors and textures. Its creamy goodness and vibrant colors make it a perfect addition to any meal, whether it’s a festive occasion or a casual get-together. With its rich history and delightful taste, this potato salad is sure to become a favorite in your household. Enjoy making and sharing this delightful recipe with your loved ones!
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