This Classic Olivier Salad is a colorful mix of veggies, eggs, and tender meat, all dressed in a creamy sauce. It’s a perfect side dish or light meal that’s sure to brighten your table!
Honestly, I love how everyone gets creative with their versions of this salad. You can never have too many yummy ingredients! Plus, it’s perfect for sharing at parties or family gatherings.
Key Ingredients & Substitutions
Potatoes: The backbone of this salad! Use starchy potatoes like Russets for a creamy texture. If you prefer waxy potatoes, Red or Yellow varieties work well too.
Carrots: Fresh carrots add a nice sweetness. If you don’t have fresh, you could use canned carrots, but the texture won’t be the same. Diced bell peppers can add color too!
Chicken or Bologna: I like using chicken for a leaner option, but bologna gives a classic touch. You could also use ham or even a plant-based meat substitute for a vegetarian version.
Mayonnaise: It gives the salad its creaminess. If you’re looking for a lighter option, Greek yogurt works well too. You can mix the two for flavor and lower calories.
Pickles: Diced dill pickles add a tangy crunch. Sweet pickles can be a fun swap if you prefer a sweeter flavor. You could also use capers for a different twist!
How Do You Boil Potatoes and Carrots Perfectly?
Getting the right texture for your vegetables is key in this salad. Here’s how to boil them just right:
- Start with cold water. Add potatoes and carrots and bring to a boil over medium heat.
- Keep them in their skins for better flavor and moisture.
- Cook until fork-tender but not mushy, about 20-25 minutes. Test at 20 minutes.
- Once done, drain and let cool slightly before peeling and dicing.
This method prevents them from becoming too soft, ensuring your salad has a great bite!
What’s the Best Way to Mix the Salad?
Mixing your salad gently helps keep the ingredients intact while evenly distributing flavors:
- Start by combining all your diced ingredients in a large bowl.
- In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad mixture, and gently fold everything together with a spatula.
- Avoid mashing the ingredients to keep that lovely texture.
This way, every bite will be delicious and full of flavor! Enjoy making your Classic Olivier Salad!
Classic Olivier Salad with Creamy Dressing
Ingredients You’ll Need:
For the Salad:
- 3 medium potatoes
- 3 medium carrots
- 4 large eggs
- 1 cup cooked chicken breast or bologna, diced
- 1 cup green peas (fresh or frozen)
- 3 medium pickles, diced
- 1 small onion, finely chopped (optional)
For the Dressing:
- 1 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 tsp Dijon mustard
- Salt and black pepper to taste
For Garnish:
- Fresh parsley or dill (optional)
Time Estimate:
This Classic Olivier Salad takes about 30 minutes of prep and cooking time. After that, let it chill in the fridge for at least 1 hour to blend the flavors, making a total of about 1 hour and 30 minutes before serving. Perfect for meal prep or gatherings!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by boiling your potatoes and carrots. Place them in a pot with cold water and bring it to a boil. Cook them in their skins for about 20-25 minutes until they’re tender but still firm. Drain the veggies and let them cool. Once cool, peel and dice them into small cubes.
2. Hard Boil the Eggs:
While the potatoes and carrots are cooking, you can prepare the eggs. Hard boil the eggs by placing them in a pot of water, bringing it to a boil, and then simmering for about 10 minutes. After cooking, place the eggs under cold running water, peel, and dice them.
3. Prepare the Peas:
If you’re using frozen peas, give them a quick blanch. Boil them in water for about 2-3 minutes until bright green, then drain and let cool. If using fresh peas, just rinse them if needed.
4. Chop Additional Ingredients:
Next, dice your cooked chicken or bologna, pickles, and finely chop the onion if you’re including it. Gather all your chopped ingredients in a large mixing bowl.
5. Mix the Salad:
In the big bowl with your diced ingredients, combine the potatoes, carrots, eggs, chicken or bologna, peas, pickles, and onion. Give it a gentle stir to mix everything together.
6. Make the Dressing:
In a separate small bowl, mix together the mayonnaise, sour cream or Greek yogurt, and Dijon mustard. Stir until smooth, then season with salt and black pepper to your taste.
7. Combine and Chill:
Pour the creamy dressing over the salad mixture in the large bowl. Gently toss everything together so that all the ingredients are coated with the dressing. Once mixed, cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld.
8. Serve:
When you’re ready to serve, garnish with fresh parsley or dill if desired. This salad is best enjoyed chilled, so scoop it into bowls and enjoy!
This delicious and creamy Olivier Salad is perfect for any occasion. Enjoy making and sharing it with family and friends!
FAQ for Classic Olivier Salad with Creamy Dressing
Can I Use Different Proteins in This Salad?
Absolutely! While cooked chicken or bologna are traditional, you can also use diced turkey, ham, or even a plant-based meat substitute for a vegetarian option. Choose whatever suits your taste!
How Can I Make This Salad Vegan?
To make it vegan, substitute the chicken with chickpeas or tofu, and use vegan mayonnaise and non-dairy yogurt in place of regular mayonnaise and sour cream. You’ll still have a delicious and creamy salad!
Can I Prepare This Salad Ahead of Time?
Yes, this salad holds up well in the fridge! You can prepare it a day in advance. Just keep it covered and refrigerate to allow the flavors to meld. It’s a great make-ahead dish for parties!
How to Store Leftovers?
Store any leftover Olivier Salad in an airtight container in the fridge for up to 3 days. Just give it a gentle stir before serving, as the dressing might thicken a bit when chilled.
