Olivier Potato Salad

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Easy homemade olivier potato salad recipe loaded with ham, pickles, carrots, and tossed in a creamy mayo dressing.

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potato salad

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Dessi has a epic recipe for creamy potato salad that Rose and I made on Facebook this week. Some folks call in Russian salad, other French salad either way it’s delish!

Make sure to check out my low carb version of this salad made with cauliflower.

How To Make Creamy Potato Salad

The first thing you will want to do is prep and boil lots of veggies. Peel the potatoes and boil in salted water until tender, about 20 minutes. Boil the eggs for 10 minutes then peel and chop.

Boil the chopped carrots and toss the frozen peas in for te last minute then add to the bowl with the potatoes and eggs.

Add the chopped ham, pickles, and some fresh parsley.

Add 3/4 cup avocado oil mayo along with lemon juice, capers, mustard, salt, and pepper.  Mix well and check for seasoning.

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potato salad

Creamy Olivier Potato Salad

Course: lunch
Keyword: french salad, olivier salad, potato salad, russian salad, salad
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 6 servings
Author: Bobby Parrish

Homemade potato salad loaded with ham, pickles, carrots, and tossed in a tangy and creamy dressing.

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Ingredients

  • 2 pounds yellow potatoes
  • 1 cup frozen peas
  • 2 large carrots
  • 6 eggs hard boiled
  • 4 pickles
  • 4 ounces ham
  • 3 tablespoons fresh parsley, dill, or chives chopped
  • ¾ cup mayonnaise
  • 1 tablespoon Lemon juice
  • 1 teaspoon stone ground mustard
  • 1.5 teaspoons capers chopped
  • Salt & pepper

Instructions

  1. Peel the potatoes and boil in salted water until cooked through. Roughly chop and add to a large bowl. Boil the eggs for 9 minutes, drain, run under cold water for a few minutes then peel. Chop eggs and place in bowl with potatoes. Peel and cube the carrots, boil for a few minutes then add the peas and cook 1 minute more. Drain and add to the other veggies. Finely chop the pickles and add it to the bowl. Chop the ham and add that to the bowl also. Add 1/2 teaspoon of salt, a few cracks of pepper, mix and set aside.

  2. Make the dressing by adding the mayo, mustard, lemon juice, capers, 1/4 teaspoon salt, few cracks of pepper to a bowl. Mix well and check for seasoning

  3. Add the dressing to the veggies and mix well. Fold in the chopped herbs and enjoy. Salad will keep in the fridge for 3 days.

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