Vegetable Olivieh with Crunchy Pickles
Vegetable Olivieh with Crunchy Pickles
Ingredients
For the Salad Base
- 1 1/2 pounds potatoes, peeled and diced into 1/2-inch cubes
- 1/2 pound carrots, peeled and diced into 1/4-inch cubes
- 1 cup frozen peas
For the Dressing
- 1 cup mayonnaise, full-fat recommended
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Mix-ins
- 1/2 cup dill pickles, finely diced
- 3 hard-boiled eggs, peeled and finely chopped
- 2 tablespoons fresh dill, finely chopped
For Serving
- 1 tablespoon fresh parsley, chopped, for garnish
- bread, pita or baguette, for serving
Instructions
- 1
Place the diced potatoes in a medium saucepan and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer for 10-12 minutes, or until fork-tender but not mushy. Drain well and set aside to cool.
⏱️ 15 min
- 2
In a separate small saucepan, bring a small amount of water to a boil. Add the diced carrots and cook for 3-5 minutes, until tender-crisp. Add the frozen peas during the last minute of cooking. Drain immediately and rinse with cold water to stop the cooking process. Set aside to cool.
⏱️ 7 min
- 3
While the vegetables are cooking and cooling, prepare the dressing. In a large bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, salt, and black pepper until smooth and well combined.
⏱️ 5 min
- 4
Add the cooled potatoes, carrots, peas, finely diced dill pickles, chopped hard-boiled eggs, and fresh dill to the bowl with the dressing. Gently fold all the ingredients together until everything is evenly coated. Be careful not to mash the potatoes too much.
⏱️ 8 min
- 5
Taste the olivieh and adjust seasoning (salt, pepper, or lemon juice) as needed. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Chilling also helps the salad firm up.
⏱️ 60 min
- 6
Before serving, give the olivieh a final gentle stir. Garnish with chopped fresh parsley. Serve chilled, either as a side dish or as a spread for pita bread or baguette slices.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vegetable Olivieh with Crunchy Pickles
Ingredients
For the Salad Base
- 1 1/2 pounds potatoes, peeled and diced into 1/2-inch cubes
- 1/2 pound carrots, peeled and diced into 1/4-inch cubes
- 1 cup frozen peas
For the Dressing
- 1 cup mayonnaise, full-fat recommended
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Mix-ins
- 1/2 cup dill pickles, finely diced
- 3 hard-boiled eggs, peeled and finely chopped
- 2 tablespoons fresh dill, finely chopped
For Serving
- 1 tablespoon fresh parsley, chopped, for garnish
- bread, pita or baguette, for serving
Instructions
- 1
Place the diced potatoes in a medium saucepan and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer for 10-12 minutes, or until fork-tender but not mushy. Drain well and set aside to cool.
⏱️ 15 min - 2
In a separate small saucepan, bring a small amount of water to a boil. Add the diced carrots and cook for 3-5 minutes, until tender-crisp. Add the frozen peas during the last minute of cooking. Drain immediately and rinse with cold water to stop the cooking process. Set aside to cool.
⏱️ 7 min - 3
While the vegetables are cooking and cooling, prepare the dressing. In a large bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, salt, and black pepper until smooth and well combined.
⏱️ 5 min - 4
Add the cooled potatoes, carrots, peas, finely diced dill pickles, chopped hard-boiled eggs, and fresh dill to the bowl with the dressing. Gently fold all the ingredients together until everything is evenly coated. Be careful not to mash the potatoes too much.
⏱️ 8 min - 5
Taste the olivieh and adjust seasoning (salt, pepper, or lemon juice) as needed. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Chilling also helps the salad firm up.
⏱️ 60 min - 6
Before serving, give the olivieh a final gentle stir. Garnish with chopped fresh parsley. Serve chilled, either as a side dish or as a spread for pita bread or baguette slices.
⏱️ 2 min