James
Ingredients (Large Family Bowl)
Vegetables
- 4 large potatoes
- 2 medium carrots
- 1 cup green peas
- 1 cup sweet corn
- 1 medium cucumber
- 1 apple (optional but tasty)
- 6–8 pickles or cucumber pickles
Protein
Choose one:
- 2 cups boiled chicken (small cubes)
OR - 6 boiled eggs
OR - both chicken and eggs for richer taste
For the Creamy Dressing
- 1½ cups mayonnaise
- ½ cup fresh cream
- 3 tablespoons yogurt
- 1 teaspoon mustard paste
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon pickle juice or lemon juice
Optional Extra Ingredients
These make the salad more luxurious:
- Cheese cubes
- Pineapple chunks
- Capsicum
- Fresh dill
- Spring onions
- Black olives
- Garlic powder
- White pepper
Step 1 — Boiling the Potatoes
Wash potatoes very well.
Put them in a large pot and cover with water.
Add:
- 1 teaspoon salt
Boil on medium heat for 20–25 minutes until soft but not mushy.
Check with fork:
- Fork should go in easily
- Potato should still hold shape
Remove from water.
Cool completely.
Peel and cut into tiny cubes.
Important Tip
Do not cut potatoes while hot because they break and become sticky.
Step 2 — Preparing Carrots and Peas
Peel carrots.
Cut into very small cubes.
Boil carrots and peas together for 5–7 minutes.
Do not overcook.
Drain water immediately.
Cool fully.
Step 3 — Chicken Preparation
If using chicken:
Take:
- 2 chicken breasts
Boil with:
- Salt
- Black pepper
- Small garlic piece
Cook 15–20 minutes.
Cool completely.
Cut into tiny cubes or shred finely.
Step 4 — Boiled Eggs
Boil eggs for 10 minutes.
Cool in cold water.
Peel carefully.
Cut into small cubes.
Step 5 — Chopping Other Ingredients
Cut all ingredients into very small equal cubes.
This makes Olivier salad look beautiful and professional.
Chop:
- Cucumber
- Apple
- Pickles
- Cheese
- Capsicum
Everything should be similar size.
Step 6 — Making the Creamy Dressing
In a large bowl add:
- Mayonnaise
- Cream
- Yogurt
- Mustard
- Salt
- Pepper
- Sugar
- Lemon juice
Mix very well until smooth and creamy.
Taste the dressing.
Adjust:
- More lemon for tangy flavor
- More sugar for sweet creamy taste
- More pepper for spicy touch
Step 7 — Mixing Everything
In a very large mixing bowl combine:
- Potatoes
- Carrots
- Peas
- Corn
- Chicken
- Eggs
- Pickles
- Cucumber
- Apple
Mix gently.
Now pour creamy dressing slowly.
Fold carefully using spatula or spoon.
Do not mash potatoes.
Every cube should stay visible.
Step 8 — Chilling the Salad
Cover bowl.
Keep in fridge for:
- minimum 2 hours
Best flavor comes after:
- 5–6 hours
Cold salad tastes much creamier.
Decoration Ideas
Top with:
- Boiled egg slices
- Parsley
- Black olives
- Carrot flowers
- Sweet corn
- Fresh dill
- Paprika sprinkle
You can also pipe mayonnaise on top for restaurant style look.
Taste Profile
This salad tastes:
- creamy
- soft
- slightly sweet
- mildly tangy
- rich and comforting
The pickles balance the creaminess perfectly.
Secret Tips for Best Olivier Salad
1. Cool Ingredients Completely
Warm vegetables make salad watery.
2. Use Good Quality Mayonnaise
Better mayo = richer flavor.
3. Tiny Cubes Matter
Professional Olivier salad always has neat tiny cubes.
4. Do Not Add Too Much Dressing at First
Potatoes absorb moisture later.
Add extra before serving if needed.
5. Chill Overnight
Next-day flavor is amazing.
Pakistani Style Creamy Olivier Variation
For a sweeter Pakistani wedding-style version:
Add:
- pineapple
- cream
- raisins
- extra corn
- little sugar
This creates a rich creamy sweet-salty flavor.
Healthy Version
Replace:
- mayonnaise → Greek yogurt
- cream → low-fat yogurt
Add:
- boiled chickpeas
- lettuce
- cucumber
Serving Suggestions
Serve with:
- grilled chicken
- sandwiches
- BBQ
- burgers
- roast chicken
- garlic bread
- pulao
- naan rolls
It is also perfect for:
- Eid
- Ramadan iftar
- birthdays
- tea parties
- weddings
- picnic lunches
Storage
Keep refrigerated.
Best eaten within:
- 2 days
Do not freeze.
Extra Creamy Restaurant Trick
Mix:
- 1 tablespoon milk
with - mayonnaise
This gives silky smooth texture like hotel salads.
Full Quick Summar
- Boil potatoes
- Boil carrots and peas
- Prepare chicken and eggs
- Chop everything tiny
- Make creamy dressing
- Mix gently
- Chill for several hours
- Decorate and serve cold
Enjoy your rich homemade Olivier Salad!
