Olivier Potato Salad

Course: Salad, Side Dish

Cuisine: European, North American, Russian

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 316kcal

Author: Lord Byron's Kitchen

This salad might be more popular in Europe, but there is no reason why anyone shouldn't get to enjoy this creamy, delicous salad. Olivier Potato Salad is very hearty; prepared with eggs, ham, carrots, and pickles, this salad is full of robust flavour! Serve as a side, or even as a course if preparing for a fancy dinner!

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Ingredients

400 gram canned ham, diced
4 large white flesh potatoes, peeled and boiled until cooked through; drain and set potatoes aside to cool
3 large carrots, peeled and boiled until cooked through; drain and set potatoes aside to cool
6 large eggs, hard-boiled
14 ounces canned green peas, well drained
1/2 cup dill pickles, finely diced
1/2 cup green onions, thinly sliced
1/4 cup parsley, chopped (plus more for garnish)
1/4 cup fresh dill, chopped

For the Salad Dressing:

1 cup mayonnaise
2 tablespoons avocado oil (any light tasting oil will do here)
1/2 teaspoon salt
1 teaspoon ground black pepper

Instructions

If you have not already done so, prepare the potatoes and carrots by peeling them and boiling them in salted water until fork tender. Use separate pots because to cooking time will vary.
While the potatoes and carrots cook, hard-boil the eggs as well.
Once the potatoes, carrots, and eggs are cooled and cooled, chop them into a fine dice and transfer them to a large mixing bowl.
Add all of the remaining ingredients to the bowl and set aside.
Next, whisk together the mayonnaise, avocado oil, salt, and ground black pepper to form the dressing.
Pour the dressing into the mixing bowl with the salad ingredients. Toss well to coat and mix.
Cover and refrigerate for at least four hours before serving.

Nutrition