Description
A creamy and hearty potato salad featuring tender potatoes, eggs, chicken, peas, and carrots, all bound together with rich mayonnaise. This classic Olivier Potato Salad is a comforting dish perfect for any gathering or meal.
Ingredients
- 6 medium potatoes, peeled
- 4 hard-boiled eggs, peeled
- 1 cup cooked chicken, diced
- ½ cup frozen peas, thawed
- ½ cup carrots, diced and cooked
- ¼ cup onion, diced
- 1 cup mayonnaise
- Salt and pepper, to taste
Instructions
- Boil peeled potatoes in salted water until tender, about 10–15 minutes. Drain, cool, and dice into small cubes.
- Meanwhile, boil eggs for about 10 minutes until hard-boiled. Peel and chop into small pieces.
- In a large bowl, combine diced potatoes, chopped eggs, cooked chicken, peas, carrots, and onion.
- Add mayonnaise and gently mix until everything is evenly coated and creamy.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour before serving to let the flavors blend.
Notes
- Add diced pickles or a spoonful of mustard for tanginess.
- Substitute chicken with ham or tuna for variation.
- For a lighter version, use half mayonnaise and half Greek yogurt.
- Skip the chicken and add more vegetables for a vegetarian option.
- Sprinkle with fresh dill or parsley before serving for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 120mg
