21 Delicious Olivier Salad Recipes for Every Occasion

Let’s dive into the world of Olivier salad, a dish that’s as versatile as it is delicious! Whether you’re planning a cozy family dinner, a festive holiday gathering, or just looking for a comforting meal, these 21 recipes promise to inspire your next culinary adventure. From classic takes to modern twists, there’s an Olivier salad here for every occasion. Ready to explore? Let’s get started!

Classic Olivier Salad with Chicken

Bold flavors and creamy textures define this Classic Olivier Salad with Chicken, a dish that’s as hearty as it is comforting. Perfect for potlucks or a family dinner, it’s a crowd-pleaser every time.

Ingredients

– 2 cups of diced cooked chicken
– 3 medium potatoes, boiled and diced
– 2 carrots, boiled and diced
– 3 eggs, hard-boiled and chopped
– 1 cup of peas, thawed if frozen
– A splash of pickle juice from about 3 diced pickles
– A couple of tbsp of mayonnaise, to bind
– A pinch of salt and pepper, for seasoning

Instructions

1. In a large bowl, combine the diced chicken, potatoes, carrots, eggs, and peas.
2. Add the diced pickles and a splash of their juice for a tangy kick.
3. Spoon in the mayonnaise, starting with a couple of tbsp, and mix until everything’s nicely coated. Add more mayo if needed.
4. Season with a pinch of salt and pepper, then give it one final mix.
5. Chill in the fridge for at least an hour to let the flavors meld together. Tip: Cover the bowl with plastic wrap to keep it fresh.
6. Before serving, give the salad a quick stir and adjust the seasoning if necessary. Tip: For extra creaminess, add a dollop of sour cream.
7. Serve chilled. Tip: Garnish with fresh dill for a pop of color and flavor.
Vibrant and satisfying, this salad boasts a perfect balance of creamy and crunchy textures. Try serving it on a bed of lettuce for an extra fresh twist or alongside crusty bread for a more filling meal.

Vegetarian Olivier Salad with Peas

Craving a classic with a twist? This Vegetarian Olivier Salad swaps traditional meats for hearty veggies, keeping all the creamy, tangy goodness. Perfect for picnics or as a hearty side.

Ingredients

• 3 medium potatoes, peeled and diced
• 2 carrots, peeled and diced
• 4 eggs
• 1 cup of peas, frozen or fresh
• 1/2 cup of pickles, diced
• 1/4 cup of mayo
• A splash of vinegar
• A pinch of salt and pepper

Instructions

1. Boil potatoes and carrots in salted water until tender, about 15 minutes. Drain and let cool.
2. Hard boil the eggs for 10 minutes, then cool in ice water. Peel and dice.
3. Blanch peas in boiling water for 3 minutes, then shock in cold water to keep them bright green.
4. In a large bowl, mix cooled potatoes, carrots, eggs, peas, and pickles.
5. Stir in mayo and a splash of vinegar. Season with salt and pepper to taste.
6. Chill for at least an hour before serving to let flavors meld.

Not your average salad, this dish is creamy with a satisfying crunch from the pickles and peas. Serve on a bed of lettuce for extra freshness or as a sandwich filler for a hearty lunch.

Olivier Salad with Smoked Salmon

Craving something creamy yet refreshing? This Olivier Salad with Smoked Salmon twists the classic with a luxurious touch.

Ingredients

• 2 cups of diced potatoes, boiled just until tender
• 1 cup of diced carrots, same deal as the potatoes
• 1/2 cup of peas, frozen is fine, just thaw them out
• 1/2 cup of diced dill pickles, for that tangy crunch
• 1/4 cup of mayo, go for the good stuff
• A splash of lemon juice, to brighten things up
• 1/2 lb of smoked salmon, torn into bite-sized pieces
• A couple of hard-boiled eggs, chopped
• Salt and pepper, because duh

Instructions

1. Boil potatoes and carrots in salted water until just tender, about 10 minutes. Drain and let cool.
2. In a large bowl, mix the cooled potatoes and carrots with peas, pickles, mayo, and lemon juice. Tip: Fold gently to keep the veggies intact.
3. Add the smoked salmon and eggs to the bowl. Season with salt and pepper. Tip: Taste as you go to balance the flavors.
4. Chill the salad for at least an hour before serving. Tip: This lets the flavors meld beautifully.

Here’s the deal: the salad’s creamy with pops of texture from the veggies and salmon. Serve it on toasted bread for an open-faced sandwich that’ll wow at brunch.

Russian Olivier Salad with Beef

Oftentimes, the best dishes come with a story, and Russian Olivier Salad is no exception. This hearty, beef-packed version is a twist on the classic, perfect for potlucks or a satisfying meal prep option.

Ingredients

– 1 lb beef, cubed
– 4 medium potatoes, peeled and diced
– 3 carrots, peeled and diced
– 1 cup peas, frozen or fresh
– 4 eggs, hard-boiled and chopped
– 1/2 cup pickles, diced
– 1/2 cup mayonnaise
– A splash of vinegar
– A couple of pinches of salt and pepper

Instructions

1. Boil the beef in a large pot of water for 45 minutes or until tender. Drain and let it cool.
2. Meanwhile, boil potatoes and carrots in separate pots for 15 minutes or until fork-tender. Drain and let them cool.
3. In a large bowl, mix the cooled beef, potatoes, carrots, peas, eggs, and pickles.
4. Stir in mayonnaise and a splash of vinegar. Season with salt and pepper to taste.
5. Chill the salad in the fridge for at least 2 hours before serving to let the flavors meld.
Tip: For extra flavor, use homemade mayonnaise.
Tip: Dice all ingredients uniformly for the best texture.
Tip: Add a bit of pickle juice for an extra tangy kick.
Now, this salad boasts a creamy texture with a perfect balance of tangy and savory flavors. Serve it on a bed of lettuce for a fresh contrast or with crusty bread on the side.

Olivier Salad with Tuna

Zesty and satisfying, this Olivier Salad with Tuna twists the classic with a seafood spin. Perfect for picnics or a quick lunch, it’s hearty and easy to love.

Ingredients

• 2 cups of diced potatoes, boiled and cooled
• 1 cup of diced carrots, boiled and cooled
• 1/2 cup of frozen peas, thawed
• 1/2 cup of diced dill pickles
• 1/4 cup of mayonnaise
• 1 tbsp of Dijon mustard
• A splash of pickle juice
• 1 can of tuna in water, drained
• A couple of hard-boiled eggs, diced
• Salt and pepper, just a pinch

Instructions

1. In a large bowl, mix the diced potatoes and carrots gently to avoid mashing.
2. Add the peas, pickles, and diced eggs, folding them in carefully.
3. In a small bowl, whisk together mayonnaise, Dijon mustard, and pickle juice until smooth. Tip: The pickle juice adds a tangy kick without extra salt.
4. Pour the dressing over the salad and toss lightly to coat everything evenly. Tip: Use a rubber spatula for a gentler mix.
5. Flake the tuna and fold it into the salad, ensuring it’s distributed well. Tip: For a fresher taste, opt for tuna packed in water.
6. Season with a pinch of salt and pepper, then give it one final toss.
7. Chill the salad in the fridge for at least 30 minutes before serving to let the flavors meld.

Salad boasts a creamy texture with crunchy bites from the veggies and pickles. Serve it on a bed of lettuce for extra crunch or with crackers for a light snack.

Olivier Salad with Crab Meat

Forget the usual potato salad; this Olivier Salad with Crab Meat is a game-changer. It’s creamy, crunchy, and packed with flavor.

Ingredients

• 2 cups of diced potatoes, boiled and cooled
• 1 cup of crab meat, shredded
• 1/2 cup of peas, thawed if frozen
• 1/2 cup of carrots, diced and boiled
• 3 hard-boiled eggs, chopped
• 1/4 cup of pickles, finely diced
• 1/2 cup of mayonnaise
• A splash of lemon juice
• A couple of pinches of salt
• Fresh dill, chopped, for garnish

Instructions

1. In a large bowl, combine the diced potatoes, crab meat, peas, carrots, eggs, and pickles.
2. Add the mayonnaise and a splash of lemon juice to the bowl. Mix gently until everything is evenly coated.
3. Season with a couple of pinches of salt, adjusting to your preference. Tip: Taste as you go to avoid over-salting.
4. Chill the salad in the refrigerator for at least 1 hour before serving. This helps the flavors meld together.
5. Garnish with fresh dill before serving. Tip: For an extra crunch, serve with a side of toasted bread.

Great for picnics or as a fancy side, this salad’s creamy texture and the sweet crab meat make it stand out. Try it on a bed of lettuce for a lighter version.

Olivier Salad with Shrimp

Bold flavors and simple prep make this Olivier Salad with Shrimp a must-try. Perfect for potlucks or a quick lunch, it’s a twist on the classic.

Ingredients

• 1 lb shrimp, peeled and deveined
• 3 medium potatoes, diced
• 2 carrots, diced
• 4 eggs
• 1 cup peas, frozen or fresh
• 1/2 cup mayonnaise
• a splash of vinegar
• a couple of pickles, diced
• salt and pepper to season

Instructions

1. Boil the shrimp in salted water for 2-3 minutes until pink. Drain and let cool.
2. In separate pots, boil potatoes and carrots until tender, about 10 minutes. Drain and cool.
3. Hard boil the eggs for 10 minutes, then cool, peel, and dice.
4. Thaw peas if frozen, no cooking needed.
5. Mix all ingredients in a large bowl. Add mayonnaise, vinegar, and diced pickles.
6. Season with salt and pepper. Gently toss to combine.
7. Chill for at least 1 hour before serving to let flavors meld.

Not your average salad, this dish boasts a creamy texture with a satisfying crunch from the veggies. Serve on a bed of lettuce for extra freshness or as a hearty sandwich filling.

Olivier Salad with Avocado

Just when you thought the classic Olivier salad couldn’t get any better, we’re adding avocado for a creamy twist. This version keeps all the traditional flavors while introducing a modern, healthier fat.

Ingredients

• 2 cups diced potatoes, boiled until just tender
• 1 cup diced carrots, boiled until soft
• 1/2 cup peas, frozen or fresh, blanched
• 3 hard-boiled eggs, chopped
• 1/2 cup diced dill pickles
• 1/4 cup mayonnaise
• 1 ripe avocado, diced
• A splash of lemon juice to keep the avocado green
• Salt and pepper, just a pinch of each

Instructions

1. Boil the potatoes and carrots in separate pots until they’re just tender, about 10 minutes for the carrots and 15 for the potatoes. Tip: Start with cold water to ensure even cooking.
2. Drain the potatoes and carrots, let them cool, then dice into small, even pieces.
3. Blanch the peas in boiling water for 2 minutes, then plunge into ice water to stop the cooking. Drain well.
4. Chop the hard-boiled eggs and dill pickles into small pieces, similar in size to the potatoes and carrots.
5. In a large bowl, gently mix the potatoes, carrots, peas, eggs, and pickles with the mayonnaise. Tip: Fold gently to keep the ingredients from mashing.
6. Add the diced avocado and a splash of lemon juice, mixing lightly to incorporate. Tip: The lemon juice prevents the avocado from browning.
7. Season with a pinch of salt and pepper, taste, and adjust if needed.

Zesty and creamy, this salad brings a fresh twist to the table with the avocado adding a rich texture. Serve it chilled on a bed of lettuce for extra crunch or as a hearty side at your next barbecue.

Olivier Salad with Quail Eggs

Fancy a twist on the classic Olivier Salad? This version swaps chicken for quail eggs, adding a delicate richness. Perfect for potlucks or a fancy brunch.

Ingredients

• 2 cups diced potatoes, boiled until just tender
• 1 cup diced carrots, same as the potatoes
• A handful of frozen peas, thawed
• 1/2 cup diced dill pickles
• A couple of quail eggs, hard-boiled and halved
• 1/4 cup mayo, plus a splash more if needed
• A pinch of salt and pepper

Instructions

1. Boil potatoes and carrots together in salted water for 10-12 minutes until fork-tender. Drain and let cool. Tip: Don’t overcook; they should hold their shape.
2. In a large bowl, mix the cooled potatoes and carrots with peas and pickles.
3. Gently fold in mayo until everything’s nicely coated. Add a splash more if it looks dry. Tip: For extra flavor, mix in a teaspoon of pickle juice.
4. Season with salt and pepper, then give it one final mix.
5. Top with halved quail eggs right before serving. Tip: For a prettier presentation, arrange the eggs on top after plating.

Great for its creamy texture and the surprise bite of quail eggs. Try serving on a bed of lettuce for extra crunch or as a fancy open-faced sandwich topping.

Olivier Salad with Pickles

Dive into the heart of Russian cuisine with this Olivier Salad, a creamy, hearty dish that’s a staple at gatherings. It’s all about the perfect mix of textures and flavors, with pickles adding a tangy crunch.

Ingredients

• 2 cups diced potatoes, boiled and cooled
• 1 cup diced carrots, boiled and cooled
• 1/2 cup peas, thawed if frozen
• 3 hard-boiled eggs, chopped
• 1/2 cup diced dill pickles
• 1/4 cup diced onion
• 1 cup diced ham or bologna
• 3/4 cup mayonnaise
• A splash of pickle juice
• Salt and pepper, just a pinch

Instructions

1. In a large bowl, combine the potatoes, carrots, peas, eggs, pickles, onion, and ham.
2. Add the mayonnaise and pickle juice to the bowl. Tip: Start with less mayo; you can always add more.
3. Gently mix everything until well coated. Tip: Overmixing can make the salad mushy.
4. Season with salt and pepper to taste. Tip: The pickles add saltiness, so taste first.
5. Cover and chill in the fridge for at least 1 hour before serving.

Creamy and rich with a satisfying crunch from the pickles, this salad is a crowd-pleaser. Serve it on a bed of lettuce for extra color or with a side of crusty bread to scoop up every last bite.

Olivier Salad with Apples

Kick off your meal prep with this twist on a classic Olivier Salad, now with crisp apples for a sweet crunch.

Ingredients

• 2 cups of diced potatoes, boiled and cooled
• 1 cup of diced carrots, boiled and cooled
• 1/2 cup of peas, thawed if frozen
• 1/2 cup of diced dill pickles
• 1/2 cup of diced apples, any crisp variety
• 1/4 cup of chopped fresh dill
• 3 hard-boiled eggs, chopped
• 1/2 cup of mayonnaise
• A splash of apple cider vinegar
• Salt and pepper, just a pinch each

Instructions

1. In a large bowl, combine the diced potatoes, carrots, peas, pickles, apples, and dill.
2. Add the chopped hard-boiled eggs to the bowl.
3. In a small bowl, whisk together the mayonnaise and apple cider vinegar until smooth.
4. Pour the dressing over the salad ingredients.
5. Gently toss everything together until evenly coated. Tip: Use a folding motion to keep the ingredients intact.
6. Season with salt and pepper, then give it one final mix. Tip: Taste as you go to adjust seasoning.
7. Chill the salad in the fridge for at least 1 hour before serving. Tip: This rest time lets the flavors meld beautifully.

Zesty and refreshing, this salad boasts a perfect balance of creamy and crunchy textures. Serve it on a bed of greens or as a hearty side to grilled meats.

Olivier Salad with Beets

Bold flavors and vibrant colors make this Olivier Salad with Beets a standout dish. It’s a twist on the classic, adding earthy sweetness and a pop of color. Perfect for potlucks or as a hearty side.

Ingredients

– 2 medium potatoes, peeled and diced
– 1 large carrot, peeled and diced
– 2 eggs
– 1/2 cup peas, frozen or fresh
– 1 medium beet, cooked and diced
– 1/2 cup diced dill pickles
– 1/4 cup mayonnaise
– A splash of vinegar
– A pinch of salt and pepper

Instructions

1. Boil the potatoes and carrot in salted water until tender, about 10 minutes. Drain and let cool.
2. Hard boil the eggs for 10 minutes, then cool, peel, and dice.
3. If using frozen peas, blanch them in boiling water for 2 minutes, then drain.
4. In a large bowl, combine the cooled potatoes, carrot, eggs, peas, beet, and pickles.
5. Mix in mayonnaise and a splash of vinegar. Season with salt and pepper to taste.
6. Chill the salad for at least 1 hour before serving to let the flavors meld.
Tip: For extra flavor, add a teaspoon of mustard to the dressing.
Tip: Ensure all ingredients are cooled before mixing to prevent the mayonnaise from separating.
Tip: Garnish with fresh dill for a colorful and aromatic finish.
Rich in texture and flavor, this salad offers a creamy, crunchy, and slightly tangy experience. Serve it on a bed of lettuce for an elegant presentation or enjoy it as a hearty standalone dish.

Olivier Salad with Carrots

Bold flavors and simple ingredients make this Olivier Salad with Carrots a must-try. Perfect for picnics or as a hearty side.

Ingredients

• 2 cups of diced potatoes
• 1 cup of diced carrots
• 1/2 cup of peas
• 3 hard-boiled eggs, chopped
• 1/2 cup of diced dill pickles
• 1/4 cup of mayonnaise
• A splash of vinegar
• A pinch of salt and pepper

Instructions

1. Boil the diced potatoes and carrots in salted water until tender, about 10 minutes. Drain and let cool.
2. While the veggies cool, mix the peas, chopped eggs, and diced pickles in a large bowl.
3. Add the cooled potatoes and carrots to the bowl. Tip: For extra flavor, add the veggies while still slightly warm.
4. Stir in the mayonnaise and a splash of vinegar. Season with salt and pepper. Tip: Start with less mayo; you can always add more.
5. Chill the salad for at least an hour before serving. Tip: This helps the flavors meld together beautifully.

Kick back and enjoy the creamy texture and tangy bite of this salad. Serve it on a bed of lettuce for a fresh twist or alongside grilled meats for a fulfilling meal.

Olivier Salad with Green Beans

Unveil the classic Olivier Salad with a twist by adding green beans for an extra crunch. This version keeps the traditional creamy texture while introducing a fresh, vibrant bite.

Ingredients

• 2 cups of diced potatoes
• 1 cup of diced carrots
• 1 cup of green beans, trimmed and cut into 1-inch pieces
• 1/2 cup of peas
• 3 hard-boiled eggs, chopped
• 1/2 cup of diced dill pickles
• 1/4 cup of mayonnaise
• A splash of white vinegar
• A pinch of salt and pepper

Instructions

1. Boil the diced potatoes and carrots in salted water until tender, about 10 minutes. Drain and let cool.
2. Blanch the green beans in boiling water for 3 minutes, then plunge into ice water to stop the cooking. Drain well.
3. In a large bowl, mix the cooled potatoes, carrots, green beans, peas, eggs, and pickles.
4. Stir in the mayonnaise and a splash of white vinegar until everything is evenly coated. Season with salt and pepper to taste.
5. Chill the salad in the fridge for at least an hour before serving to let the flavors meld.

Yield a salad that’s creamy with a satisfying crunch from the green beans. Perfect for picnics or as a hearty side dish.

Olivier Salad with Corn

Just like that, we’re diving into a classic with a twist: Olivier Salad with Corn. It’s hearty, creamy, and the corn adds a sweet crunch you didn’t know you needed.

Ingredients

– 2 cups of diced potatoes, boiled until just tender
– 1 cup of diced carrots, boiled until soft
– 1/2 cup of peas, thawed if frozen
– 1/2 cup of corn kernels, fresh or canned
– 1/2 cup of diced dill pickles
– 1/4 cup of mayonnaise, plus a splash more if needed
– 1 tbsp of mustard, for a bit of tang
– A couple of hard-boiled eggs, diced
– Salt and pepper, to get it just right

Instructions

1. Boil the potatoes and carrots in separate pots until they’re just tender, about 10 minutes for the carrots and 15 for the potatoes. Tip: Start with cold water to ensure even cooking.
2. Drain the potatoes and carrots, let them cool slightly, then dice into small, even pieces.
3. In a large bowl, mix the diced potatoes, carrots, peas, corn, pickles, and eggs.
4. Add the mayonnaise and mustard, then gently toss until everything’s evenly coated. Tip: Fold the ingredients together to keep the veggies from getting mushy.
5. Season with salt and pepper, then give it a taste. Need more mayo or mustard? Now’s the time to add it. Tip: Let the salad chill for an hour before serving to let the flavors meld.

Now, this salad’s all about contrasts: creamy dressing, crunchy veggies, and that sweet pop of corn. Serve it on a bed of lettuce for extra crunch or as a side to grilled meats for a hearty meal.

Olivier Salad with Peas and Carrots

Olivier salad is a classic Russian dish that’s found its way into American hearts with its creamy texture and hearty ingredients. Perfect for potlucks or a family dinner, it’s a crowd-pleaser that’s surprisingly simple to make.

Ingredients

– 2 cups of diced potatoes, boiled and cooled
– 1 cup of diced carrots, boiled and cooled
– 1/2 cup of peas, thawed if frozen
– 3 hard-boiled eggs, chopped
– 1/2 cup of diced dill pickles
– 1/4 cup of mayonnaise
– A splash of vinegar
– A pinch of salt and pepper

Instructions

1. Boil the potatoes and carrots until tender, about 15 minutes. Let them cool completely before dicing.
2. Hard-boil the eggs for 10 minutes, then cool, peel, and chop them.
3. In a large bowl, mix the diced potatoes, carrots, peas, eggs, and pickles.
4. Add the mayonnaise and a splash of vinegar to the bowl. Season with salt and pepper.
5. Gently toss everything together until well coated. Chill for at least an hour before serving to let the flavors meld.

Tip: For extra flavor, add a teaspoon of mustard to the mayonnaise. Tip: Ensure all ingredients are cooled to prevent the mayonnaise from separating. Tip: Serve on a bed of lettuce for a fresh crunch.

Rich in textures and flavors, this salad is creamy with a slight tang from the pickles and vinegar. Try serving it in individual cups for a stylish presentation at your next gathering.

Olivier Salad with Dill

Kick off your culinary adventure with this classic Olivier Salad, a hearty dish that’s as versatile as it is delicious. Perfect for picnics or potlucks, it’s a crowd-pleaser with a fresh dill twist.

Ingredients

• 2 cups of diced potatoes
• 1 cup of diced carrots
• 1/2 cup of peas
• 3 hard-boiled eggs, chopped
• 1/2 cup of diced pickles
• 1/4 cup of mayonnaise
• A splash of vinegar
• A couple of tablespoons of fresh dill, chopped
• Salt to your liking

Instructions

1. Boil the diced potatoes and carrots in salted water until tender, about 10 minutes. Drain and let cool.
2. In a large bowl, mix the cooled potatoes and carrots with peas, chopped eggs, and diced pickles.
3. Add mayonnaise, a splash of vinegar, and fresh dill. Mix gently to combine. Tip: For a creamier texture, add a bit more mayonnaise.
4. Season with salt to your liking. Tip: Taste as you go to balance the flavors perfectly.
5. Chill the salad in the fridge for at least an hour before serving. Tip: This helps the flavors meld together beautifully.

Perfectly creamy with a crunchy bite from the pickles, this salad shines when served on a bed of fresh greens or alongside grilled meats. The dill adds a refreshing note that elevates the whole dish.

Olivier Salad with Mustard Dressing

Let’s dive into making Olivier Salad with Mustard Dressing, a creamy, tangy twist on the classic. Perfect for picnics or as a hearty side.

Ingredients

• 2 cups of diced potatoes, boiled and cooled
• 1 cup of diced carrots, boiled and cooled
• 1/2 cup of peas, thawed if frozen
• 3 hard-boiled eggs, chopped
• 1/2 cup of diced dill pickles
• 1/4 cup of mayo
• 2 tbsp of Dijon mustard
• A splash of apple cider vinegar
• A pinch of salt and pepper

Instructions

1. In a large bowl, combine the potatoes, carrots, peas, eggs, and pickles.
2. In a small bowl, whisk together the mayo, mustard, and vinegar until smooth.
3. Pour the dressing over the salad ingredients and gently toss to coat everything evenly.
4. Season with salt and pepper, then give it one more gentle mix.
5. Chill in the fridge for at least an hour to let the flavors meld.
6. Before serving, give the salad a quick stir and adjust seasoning if needed.

Rich and creamy with a tangy kick, this salad’s texture is wonderfully chunky. Serve it on a bed of greens for extra crunch or as a sandwich filler for a hearty lunch.

Olivier Salad with Yogurt Dressing

Bold flavors meet creamy textures in this twist on a classic Olivier Salad. Perfect for picnics or potlucks, it’s a crowd-pleaser with a healthier yogurt dressing.

Ingredients

• 2 cups diced potatoes, boiled until just tender
• 1 cup diced carrots, boiled until soft
• 1/2 cup frozen peas, thawed
• 3 hard-boiled eggs, chopped
• 1/2 cup diced dill pickles
• 1/4 cup plain yogurt
• A splash of apple cider vinegar
• A couple of tbsp of mustard
• Salt and pepper, just enough to season

Instructions

1. Boil potatoes and carrots in separate pots until just tender, about 10 minutes for potatoes and 7 for carrots. Tip: Start with cold water to ensure even cooking.
2. Drain and let the potatoes and carrots cool to room temperature.
3. In a large bowl, mix the cooled potatoes, carrots, peas, eggs, and pickles.
4. In a small bowl, whisk together yogurt, vinegar, and mustard until smooth. Tip: Adjust vinegar for more tang if you like.
5. Pour the dressing over the salad and gently toss to coat. Tip: Fold gently to keep the ingredients intact.
6. Season with salt and pepper, then chill for at least an hour before serving.

A refreshing crunch from the pickles and peas contrasts the creamy dressing. Serve on a bed of greens for an extra fresh touch or as a hearty side.

Olivier Salad with Mayonnaise-Free Dressing

Kick off your meal prep with this refreshing twist on Olivier Salad, swapping out mayo for a lighter, zestier dressing that doesn’t skimp on flavor.

Ingredients

• 2 cups of diced potatoes, boiled until just tender
• 1 cup of diced carrots, same deal as the potatoes
• 1/2 cup of frozen peas, thawed under running water
• A couple of hard-boiled eggs, chopped
• 1/2 cup of diced dill pickles, for that crunch
• A splash of olive oil
• 2 tbsp of Dijon mustard
• 1 tbsp of apple cider vinegar
• A pinch of salt and pepper, to wake up the flavors

Instructions

1. Boil the potatoes and carrots in salted water until fork-tender, about 10 minutes. Drain and let them cool slightly.
2. While the veggies are cooling, whisk together the olive oil, Dijon mustard, and apple cider vinegar in a small bowl. Tip: The dressing should coat the back of a spoon.
3. Toss the cooled potatoes and carrots with the peas, eggs, and pickles in a large bowl.
4. Drizzle the dressing over the salad and gently mix to combine. Tip: Fold the ingredients to keep the veggies from breaking apart.
5. Season with salt and pepper, then chill for at least 30 minutes before serving. Tip: This salad tastes even better the next day.

The salad is crisp, with a tangy kick from the dressing that balances the earthiness of the veggies. Serve it atop a bed of greens or as a hearty side at your next barbecue.

Olivier Salad with a Twist of Lemon

Craving something refreshing yet hearty? This Olivier Salad with a Twist of Lemon is your go-to. It’s a vibrant mix of textures and flavors, perfect for any season.

Ingredients

• 2 cups of diced potatoes, boiled until just tender
• 1 cup of diced carrots, boiled until soft
• 1/2 cup of peas, frozen or fresh, blanched
• 3 hard-boiled eggs, chopped
• 1/2 cup of diced dill pickles
• 1/4 cup of mayonnaise
• A splash of lemon juice
• A pinch of salt and pepper
• A couple of fresh dill sprigs, chopped

Instructions

1. Boil the potatoes and carrots in separate pots until just tender, about 10 minutes for the carrots and 15 for the potatoes. Drain and let cool.
2. Blanch the peas in boiling water for 2 minutes, then plunge into ice water to stop the cooking. Drain well.
3. Chop the hard-boiled eggs and dill pickles into small, even pieces.
4. In a large bowl, mix the cooled potatoes, carrots, peas, eggs, and pickles.
5. Add the mayonnaise, a splash of lemon juice, and a pinch of salt and pepper. Gently toss to combine.
6. Fold in the chopped dill for a fresh flavor boost.
7. Chill the salad in the fridge for at least an hour before serving to let the flavors meld.

Fresh and zesty, this salad is a delightful twist on the classic. Serve it on a bed of lettuce for extra crunch or as a side to grilled meats for a complete meal.

Conclusion

Unquestionably, this roundup of 21 Olivier salad recipes offers a treasure trove of flavors for every occasion, from cozy family dinners to festive gatherings. We hope these recipes inspire your next culinary adventure. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!