Salad Olivier |

Posted on

17 September 2012


Nela Lukic

Salad Olivier


4 potatoes, medium sized
6 carrots, medium sized
2oz. peas
5 eggs
6 large gherkins
Mayonnaise to taste
Salt and pepper to taste
Preparation Time


  • Boil the eggs so that they are hard boiled and leave to cool
  • Boil the potatoes, carrots and peas and leave to cool
  • Once everything has cooled chop the potatoes and carrots into small cubes and put into a bowl
  • Add to this the peas
  • Chop the pickles into small pieces
  • Peel the eggs and chop them into small pieces
  • Combine all the ingredients and salt and pepper to taste. The secret of a great salad is that the peas should constitute the largest vegetable pieces
  • Add the mayonnaise one tablespoonful at a time until you feel that the salad is well saturated. Too much mayonnaise will make it taste like a sauce, and too little will make it taste dry. It has to be just right
  • Refrigerate and serve at a cold temperature.
Cooks Note

Preparation time: 1 hour; Serves 4

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