Go Back Email Link

Oliver Salad

Save Pin Recipe Print Recipe
A plate of olivier salad with shrimp and vegetables.

Ingredients

  • 750 gram potatoes peeled and diced into 1/2 inch cubes
  • 100 gram carrot peeled and diced into 1/4 inch cubes
  • 2 large eggs
  • 100 gram 1 cup frozen peas (ideally petits pois)
  • 100 gram dill pickles diced
  • 100 gram shrimp
  • 2 tablespoon herbs parsley, scallions, dill
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon mustard
  • 1 teaspoon horse radish
  • 1 tablespoon pickle brine or lemon juice
  • salt pepper
Metric - US Customary

Instructions

Prepare the Vegetables

  • Wash and scrub the potatoes and carrots, leaving the skins on. Place the potatoes in a pot, cover with cold water, and lay the carrots on top. Bring to a boil, add a tablespoon of salt, and check for doneness after 15 minutes. The vegetables should be firm but easy to pierce with a paring knife. Remove and cool before peeling.

Steam the Peas

  • Place frozen peas in a colander over the boiling vegetables, cover, and steam for 3-4 minutes. Immediately submerge them in ice-cold water to retain their bright green color. Alternatively, steam or microwave separately for 4-5 minutes.

Hard-Boil the Eggs

  • Hard-boil the eggs for 12-15 minutes. Transfer to cold water to stop cooking and make peeling easier.

Prepare the Shrimp

  • Shell and devein the shrimp. Boil a pot of water with a pinch of salt and optional aromatics like bay leaf, black peppercorns, zest, or ginger. Reduce to a simmer, add the shrimp, and cook until pink and slightly firm, about 3 minutes. Drain, cool under cold running water, and refrigerate until ready to use.

Chop vegetables for the Salad

  • Peel and cube the potatoes and carrots. Chop the pickles and eggs, then mix them with the potatoes, carrots, and peas. Chop green scallions and parsley for a refreshing finish.

Assemble the Salad

  • Whisk together mayonnaise, sour cream, mustard, salt, pepper, and a touch of horseradish if desired. In a large salad bowl, combine all the salad components. Toss with the dressing and serve.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
  • Don't peel the vegetables. This will insure they stay firm and not release too much of the flavor.
  • Don't overcook the potatoes. You want the potatoes to have some firmness, yet be easy to pierce with a skewer with slight resistance.
  • Let the potatoes completely cool down before cubing them.
  • If you are making the salad ahead of time, hold off putting the fresh parsley and scallion in just before serving.
  • Use salt on a conservative basis here. Depending how much pickles you used and how salty those are, you might need to add salt after the dressing is fully soaked in.
  • If you are making the salad ahead of time, hold off on the addition of parsley and scallions. Add the herbs just before serving.
  • You can add chicken or beef to the salad instead of shrimp or omit the protein all together. The original authentic Oliver salad called for exotic game meat and crawfish, and I think shrimp is a good alternative.
  •  Refrigerate for at least 1 hour.  Leftovers can be kept in fridge for up to 2 days.

 

The provided nutritional information is an estimate per serving and is not guaranteed for accuracy.

Author: Noune DiCesare
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!
QR Code linking back to recipe