Olivier Salad
A delightful and colorful salad filled with tender vegetables, creamy mayonnaise, and your choice of meats, perfect for family gatherings and celebrations.
Ingrédients
Vegetables
- 3 medium potatoes, boiled and diced
- 2 medium carrots, boiled and diced
- 1 cup green peas, cooked can use fresh or frozen peas
Proteins
- 1 cup cooked chicken or ham, diced choose quality meat for best flavor
- 4 large hard-boiled eggs, diced
Dressing
- 1 cup mayonnaise substitutes can be Greek yogurt or avocado
- to taste salt
- to taste pepper
Instructions
Preparation
- Start by boiling the potatoes and carrots in separate pots until they are tender but firm. After boiling, drain and let them cool before dicing.
- If using fresh peas, cook them in boiling salted water until they are bright green and tender. For frozen peas, rinse them under hot water and set aside.
- While vegetables cool, dice the cooked chicken or ham into bite-sized pieces.
- Peel and chop hard-boiled eggs into small pieces.
Assembly
- In a large bowl, combine the diced potatoes, carrots, peas, meat, and chopped eggs. Stir gently to avoid mashing the vegetables.
- Add the mayonnaise and season with salt and pepper to taste. Fold together gently until everything is evenly coated.
- Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Before serving, give the salad a light mix, adjust seasoning if necessary, and garnish with fresh herbs if desired.
Notes
This salad can be made ahead of time and is best served cold. To ensure quality, use fresh ingredients and avoid overcooking the vegetables.