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Olivier Potato Salad

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This classic Olivier Potato Salad is a creamy, hearty dish made with tender Yukon Gold potatoes, eggs, carrots, peas, pickles, and chicken, all tossed in a smooth Dijon-mayonnaise dressing. Also known as Russian Olivier Salad, this flavorful and satisfying Olivier Potato Salad is perfect for holidays, meal prep, and family gatherings.

Ingredients

  • 2 pounds Yukon Gold potatoes, peeled and diced

  • 4 large eggs

  • 2 medium carrots, diced

  • 1 cup frozen peas, thawed

  • ½ cup dill pickles, finely chopped

  • 1 ½ cups cooked chicken, diced

  • 1 cup mayonnaise

  • 1 tablespoon Dijon mustard

  • 1 teaspoon salt (or to taste)

  • ½ teaspoon black pepper

  • 2 tablespoons fresh dill, chopped

Instructions

  • Place diced potatoes in a large pot and cover with cold salted water.

  • Bring to a boil and cook for 10–12 minutes, until fork-tender. Drain and cool completely.

  • In a separate saucepan, boil eggs for 10–12 minutes. Transfer to an ice bath, peel, and dice once cooled.

  • Boil diced carrots for 5–7 minutes until tender but not mushy. Drain and cool.

  • In a large mixing bowl, combine cooled potatoes, diced eggs, carrots, peas, dill pickles, and cooked chicken.

  • In a smaller bowl, whisk together mayonnaise, Dijon mustard, salt, and black pepper.

  • Pour dressing over the salad and gently fold until evenly coated.

  • Stir in chopped fresh dill and adjust seasoning if needed.

  • Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.

Notes

Ensure all ingredients are fully cooled before mixing to maintain creamy texture.Drain vegetables thoroughly to prevent a watery salad.Best prepared a day ahead for enhanced flavor.Adjust mayonnaise quantity to control creaminess.Fresh or frozen vegetables provide better texture than canned.

Find it online: https://cookibly.com/olivier-potato-salad/