Olivier Salad

Ingredients

Instructions

1. 1

   Bring a medium saucepan of water to a boil. Meanwhile, peel the potatoes and carrot and cut them into small 1 cm dice so they cook quickly and evenly. Lower the eggs into the water and boil for 9 minutes. Add the diced potatoes and carrot to the same pot after the eggs have cooked for 2 minutes if the pot is large enough, or cook them in a second saucepan; simmer until the vegetables are just tender, 8–10 minutes. In the last 2 minutes, add the peas. Drain everything well.

2. 2

   Rinse the eggs briefly under cold water and peel them. Spread the potatoes, carrot, and peas on a tray or large plate for a few minutes so excess steam escapes; this keeps the salad from turning watery and helps the dressing stay creamy.

3. 3

   While the cooked ingredients cool slightly, finely dice the gherkins and salami, chop the eggs into small cubes, and finely chop the dill. Keep the pieces fairly even for the classic Olivier texture.

4. 4

   In a mixing bowl, stir together the mayonnaise, gherkin brine, salt, and black pepper until smooth. The brine loosens the dressing slightly and adds the characteristic tang.

5. 5

   Add the potatoes, carrot, peas, gherkins, salami, chopped eggs, and most of the dill to the bowl. Fold gently until everything is evenly coated without breaking up the potatoes too much. Taste and adjust seasoning if needed.

6. 6

   Let the salad sit for 5 minutes so the flavors meld, then spoon into bowls or onto plates. Scatter over the remaining dill and serve slightly cool or at room temperature.

Nutrition per serving

Notes

• •For the best texture, use waxy potatoes; floury potatoes tend to crumble in the dressing.
• •If you have pre-cooked potatoes and eggs, the salad comes together in about 15 minutes.
• •A little extra gherkin brine can be added if the salad firms up after chilling.
• •This version uses salami for a home-style, quick preparation; cooked bologna-style sausage is also traditional in many versions.

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