Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 3 medium carrots, peeled and diced
- 4 hard-boiled eggs, chopped
- 1 cup cooked chicken breast or ham, diced (optional but traditional)
- 1 cup green peas (frozen or canned)
- 4–5 small dill pickles, finely chopped
- 1/2 cup mayonnaise (or more to taste)
- Salt and pepper to taste
- Optional: 1/4 cup finely chopped red onion
- Optional: 1 tsp mustard (for extra zing)
Instructions
- Bring a pot of salted water to a boil. Add diced potatoes and carrots. Boil for 10–12 minutes or until fork-tender.
- Drain and let them cool completely.
- While the veggies are cooling, peel and chop the hard-boiled eggs.
- Dice your cooked chicken breast or ham into small cubes.
- In a large bowl, combine the cooled potatoes, carrots, eggs, chicken (or ham), peas, and chopped pickles.
- Add mayonnaise, and gently mix until everything is evenly coated.
- Season with salt and pepper to taste.
- Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.
- Serve cold and enjoy!
Notes
For best flavor, chill the salad for at least an hour before serving. Customize with herbs, apples, or mustard to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: Olivier Salad, Russian Salad, creamy salad, potato salad, festive side dish