Olivier Potato Salad creamy tangy quick prep with classic flavors easy steps makeahead tips for flawless serving every time rich mayo herb twist
Ingredients
Scale
2 lb yellow potatoes, peeled and cut into 1/2-inch cubes
1 cup cooked chicken or ham, diced
4 large hard-boiled eggs, chopped
1 cup dill pickles, diced
1 cup thawed frozen peas
1 small carrot, finely diced
1/2 small red onion, finely minced
1 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar or lemon juice
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh dill or chives
1 small apple, finely diced
Instructions
Place the potatoes in a large pot and cover with salted water. Bring to a boil, then simmer until they’re fork-tender but still firm (about 12–15 minutes). Drain and spread on a tray to cool completely.
While potatoes cook, dice the chicken or ham, chop the eggs, pickles, and carrot. If you're using onion, mince it finely and set aside.
In a large bowl, whisk together mayonnaise, Dijon mustard, and vinegar (or lemon juice). Season lightly with salt and pepper. Taste to adjust acidity and creaminess to your liking.
Add cooled potatoes to the dressing, then gently fold in eggs, pickles, peas, carrot, onion, and meat (if using). Keep the potatoes chunky; resist over-mixing to avoid mush.
Fold in optional dill or chives and apple if you’re using them. Give a final check for seasoning, adding a pinch more salt or a splash of vinegar if needed.
Cover and refrigerate for at least 1 hour (ideally 2-4 hours) so the flavors meld and the salad firms up a bit. The texture should be creamy, with distinct chunks, not soupy.
Before serving, give it a quick stir, taste once more, and adjust salt and pepper. Serve chilled or at room temperature for best flavor.
Notes
A creamy Olivier potato salad inspired by the traditional Russian dish, featuring tender potatoes, eggs, pickles, peas, and a mayo-based dressing. Pantry-friendly and crowd-pleasing for potlucks, picnics, and weeknight gatherings.
