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Olivier salad

Olivier Salad

Chef's Pencil Staff
This salad is probably the only one that tastes great the day after a festivity – having it sit in the fridge overnight adds more creaminess and tanginess. The salad is also pretty filling, so it is not only part of a larger meal but can be served as a standalone dish.
4.89 from 51 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Ukrainean
Servings 6

Ingredients
  

  • 2 carrots 
  • 3 sour pickles
  • 1 medium onion
  • ½ (7.5 oz) can  peas
  • 3 slices good quality ham 
  • 2 potatoes 
  • 4 eggs
  • mayonnaise
  • salt
  • pepper

Instructions
 

How to Make Olivier Salad:

  • Boil the potatoes, carrots, and eggs.
  • Chop all the ingredients, both boiled and raw, into fairly uniform small cubes (except for the peas). 
  • Mix all the ingredients together well. Add the mayonnaise. Season with salt and pepper to taste.
  • You can vary the quantities based on personal preference. Make sure you balance them out well, like in this recipe, i.e., if you want a double amount, double all the ingredients listed in this recipe.
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