Olivier Salad
A meatless Russian/Eastern European Olivier Salad made with tender diced potatoes, carrots, peas, eggs, dill pickles, mayonnaise, and fresh dill. Serve it chilled as a creamy appetizer, side dish, or salad course.
- appetizer
- carrots
- chilled
- comfort food
- dairy-free
- dill
- dill pickles
- dinner
- eastern european
- eggs
- entertaining
- family-friendly
- gluten-free
- holiday
- lunch
- make-ahead
- mayonnaise
- meal prep
- olivier salad
- packed lunch
- peas
- potatoes
- potluck
- russian
- salad
- side dish
- vegetarian
- Cuisine
- Russian and Eastern European
Shopping options
Check ingredients to include themPackage used · most used first
russet potatoes · 1.5 Pound
Russet Potato
100%
Details
fresh dill, chopped · 0.25 Cup
Simple Truth Organic® Baby Dill
70%
Details
frozen peas · 1 Cup
Kroger® Frozen Sweet Green Peas
42%
Details
large eggs · 4 Each
Kroger® Grade A Large White Eggs
33%
Details
carrots · 8 Ounce
Kroger® Whole Carrots
25%
Details
dill pickles, diced · 0.75 Cup
Mt. Olive Kosher Dill Pickle Spears
Sale
25%
Details
mayonnaise · 0.75 Cup
Kroger® Real Mayo
Sale
20%
Details
ground black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
kosher salt · 1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 6 servings
All ingredients selected
2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- russet potatoes-1 1/2 lb
- carrots-8 oz
- frozen peas-1 cup
- large eggs-4 each
- dill pickles-3/4 cup
- mayonnaise-3/4 cup
- fresh dill-1/4 cup
- kosher salt-1 teaspoon
- ground black pepper-1/2 teaspoon
Dice the dill pickles and chop the fresh dill; scrub the potatoes and carrots well. If any potatoes are very large, halve them so the potatoes and carrots cook more evenly.
Keep the chef’s knife blade angled away from your fingers while dicing and chopping.
Place the potatoes and carrots in a large pot, cover with cold water by 1 inch, and bring to a boil. Reduce to a steady simmer and cook until just fork-tender, checking the carrots after about 15 minutes and the potatoes after about 20 minutes. Transfer the carrots to a rimmed baking sheet as soon as they are tender, and continue cooking the potatoes as needed, about 20 to 35 minutes total depending on size.
Use caution when lifting vegetables from hot water to avoid steam burns and splashes.
During the last minute of potato cooking, add the frozen peas to the pot. Drain the potatoes and peas in a colander, then add them to the baking sheet with the carrots. Spread the vegetables out, let the steam subside, and cool until easy to handle; refrigerate them once no longer steaming if you are not dicing and mixing the salad right away.
Pour hot water away from your body when draining to avoid steam and splash burns.
While the vegetables cook, place the eggs in a small saucepan, cover with cold water, bring to a boil, then cover and remove from heat. Let stand for 10 minutes, then cool in cold water and peel the eggs.
Cool the boiled eggs in cold water before peeling to reduce burn risk.
Peel the cooled potatoes and carrots if desired, then dice the potatoes, carrots, and eggs into small, even pieces about 1/4 inch.
Keep fingertips tucked while dicing the cooked vegetables and eggs.
In a mixing bowl, combine the diced potatoes, carrots, eggs, peas, pickles, mayonnaise, dill, salt, and pepper; fold gently until the salad is creamy and evenly coated.
Cover and refrigerate for at least 1 hour before serving so the salad is fully chilled and the flavors settle.
Keep the mayonnaise-based salad refrigerated until serving.
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