Ever found yourself staring into the fridge, wondering what to whip up for lunch? That was me recently, on a chilly winter day, when inspiration struck. Why not make Olivier salad? Though I usually make it in the summer, it turns out this creamy, colourful dish is just as delightful in the middle of winter.
Olivier salad, named after the Moscow chef who created it, is a hearty mix of flavours and textures. It’s vibrant, satisfying, and so simple to make that it might just become your new lunchtime favourite.
What goes into an Olivier salad?
This salad is a medley of vegetables, some soft and starchy like potatoes and carrots, others crisp like sweetcorn. There’s also a lovely tang from pickled gherkins, and if you like, you can add chopped ham for extra flavour. Fancy a vegetarian version? Leave out the ham – it’s just as delicious. The final touch? Chopped boiled eggs and a generous helping of mayonnaise to tie it all together.
Making Olivier salad
The only bit of cooking involved is boiling the potatoes and carrots. Chop them into small cubes (1cm), then add a pinch of salt and boil for 2-3 minutes. The key is to cook them until they’re tender but still firm. Once done, drain them in a colander and rinse under cold water to stop the cooking process. This trick helps keep their texture spot on and cools them down faster too.
While the potatoes and carrots cool, let the rest of the ingredients ready. I use canned sweetcorn and marrowfat peas, just drain and they’re good to go. Chop the ham, boiled eggs, and pickled gherkins into pieces about the same size as the potatoes and carrots.
Finally, bring it all together. Spoon in mayonnaise a table spoon at a time, mixing as you go, until the salad reaches your ideal creaminess. I like it just coated, but you do you!
Why you’ll love it
Olivier salad is perfect for lunch, especially on weekends when you fancy something a little more indulgent. It’s creamy, tangy and loaded with textures that make every bit a treat. Whether it’s a sunny summer day or a crisp winter afternoon, this salad always feels just right. I am thinking this salad could make a lovely starter for the Christmas dinner.
So, what’s for lunch? Give Olivier salad a try – you might find it’s the comfort food you didn’t know you needed!
What’s for Lunch? – Olivier Salad!
Description
A delicious mix of tender potatoes, carrots, sweetcorn, peas, tangy gherkins and creamy mayonnaise. Add boiled eggs and optional ham for a hearty, vibrant salad that's perfect for lunch or as a side dish.
Ingredients
Instructions
-
Boil Vegetables
- Bring a pot water to boil. Add cubed potatoes, carrots and a pinch of salt.
- Cook for 2-3 minutes or until tender but still firm.
- Drain and rinse with cold water to stop the cooking process.
-
Prepare Other Ingredients
- Drain sweetcorn and marrowfat peas from the cans.
- Chop boiled eggs, ham and pickled gherkins into small cubes.
-
Mix the Salad
- In a large bowl, combine all ingredients.
- Add mayonnaise gradually, mixing until the salad reaches your desired creaminess.
-
Serve
- Serve immediately.
- The leftovers can be kept in an airtight container and refrigerated for a couple of days.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 256.39kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 2.38g12%
- Cholesterol 76.71mg26%
- Sodium 730.07mg31%
- Potassium 561.74mg17%
- Total Carbohydrate 22.61g8%
- Dietary Fiber 3.95g16%
- Sugars 3.77g
- Protein 8.57g18%
- Vitamin A 136.22 IU
- Vitamin C 25.46 mg
- Calcium 30.96 mg
- Iron 1.55 mg
- Vitamin D 0.49 IU
- Vitamin E 0.33 IU
- Vitamin K 24.39 mcg
- Thiamin 0.27 mg
- Riboflavin 0.18 mg
- Niacin 2.17 mg
- Vitamin B6 0.39 mg
- Folate 39.42 mcg
- Vitamin B12 0.26 mcg
- Phosphorus 144.69 mg
- Magnesium 38.69 mg
- Zinc 0.97 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
