Hey there, my friend 
. If you love salads but want something hearty and satisfying, you need to try Oliver’s Salad. It’s creamy, crunchy, and packed with flavors that make every bite exciting.
This salad is like the love child of a potato salad and a traditional vegetable salad. It’s got the best of both worlds, with boiled potatoes, carrots, eggs, pickles, and a tangy dressing that brings it all together. You can make it ahead of time, and it only gets better as the flavors meld. Let’s get into it.
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Large pot (for boiling potatoes and carrots)
- Knife and cutting board
- Mixing bowls
- Measuring cups and spoons
- Whisk (for the dressing)
- Spoon or spatula (for mixing)
Important Info
- Servings: 6 cups
- Estimated Cost to make this recipe: Around $10-$15, depending on ingredient prices.
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Calories per serving: About 250 calories
- Cook method: Boiling
- Season: Perfect for all seasons
- Courses: Side Dish, Appetizer
- Cuisine: Eastern European
- Diets: VegetarianDiet, GlutenFreeDiet
How to Make The Oliver’s Salad Recipe
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 3 medium potatoes, boiled and diced
- 2 medium carrots, boiled and diced
- 3 hard-boiled eggs, chopped
- ½ cup green peas, boiled
- ½ cup pickles, diced
- ½ cup cooked chicken or ham, diced (optional)
- ⅓ cup mayonnaise
- 1 tablespoon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Potatoes | Sweet potatoes or cauliflower |
| Green peas | Canned corn or chopped green beans |
| Pickles | Green olives or capers |
| Mayonnaise | Greek yogurt or sour cream |
| Mustard | Dijon mustard or horseradish |
| Chicken/Ham | Tuna, tofu, or chickpeas |
Instructions
- Peel and dice the potatoes and carrots, then boil them until tender but not mushy. Drain and let them cool.
- Boil the eggs, then peel and chop them into small pieces.
- In a large bowl, combine the boiled potatoes, carrots, eggs, green peas, pickles, and diced meat (if using).
- In a separate bowl, mix the mayonnaise, mustard, salt, and black pepper. Whisk until smooth.
- Pour the dressing over the salad and gently mix everything until well combined.
- Cover the bowl and let the salad chill in the fridge for at least 30 minutes. This helps the flavors blend together.
- Serve cold and enjoy.
Helpful Tips
- Use firm potatoes like Yukon Gold or red potatoes to prevent them from falling apart.
- Don’t overcook the vegetables; they should be tender but still hold their shape.
- Let the salad rest in the fridge before serving. It tastes even better when chilled.
- Adjust the dressing to your taste—some like it creamier, while others prefer it lighter.
- If you want extra crunch, add some chopped apples or celery.
What to Serve with The Oliver’s Salad Recipe
This salad is a great side dish for grilled meats, sandwiches, or even as a standalone light meal. You can also serve it with fresh bread or crackers for some extra crunch.
How Do You Serve the Recipe?
I like to serve this salad in a chilled bowl with a sprinkle of fresh parsley on top. You can also serve it in small cups for easy portion control at gatherings.
Where Do You Serve This Recipe the Most?
This salad is a must-have at family gatherings, BBQs, and holiday dinners. It’s also great for picnics because it’s easy to transport and doesn’t need to be reheated. Just keep it chilled until ready to serve.
Storage
Short-Term Storage (Room Temperature)
- This salad should not be left at room temperature for more than 2 hours. Keep it cool to prevent spoilage.
Refrigeration
- Store the salad in an airtight container in the fridge. It will stay fresh for up to 3 days. If the dressing looks dry, mix in a little extra mayo before serving.
Freezing
- Freezing is not recommended because mayonnaise-based dressings do not hold up well after thawing. The texture will change, and it won’t be as creamy.
Frequently Asked Questions
Can I make Oliver’s Salad ahead of time?
Yes, you can make it a day in advance. In fact, letting it sit overnight enhances the flavors. Just keep it refrigerated and mix it well before serving.
Can I use canned peas instead of fresh or frozen?
Yes, but make sure to drain them well. Canned peas are softer, so they might break apart more than fresh or frozen ones.
Can I skip the eggs?
Yes, if you don’t like eggs, you can leave them out. The salad will still taste great. You can add avocado or extra potatoes for a similar texture.
Is this salad kid-friendly?
Absolutely. It’s mild, creamy, and packed with familiar ingredients. If your kids are picky eaters, you can leave out the pickles or mustard.
Can I use a different dressing?
Yes, if you don’t like mayo, try using sour cream, Greek yogurt, or even a light vinaigrette for a different twist.
Meta Description
The Oliver’s Salad Recipe is a creamy, hearty dish made with potatoes, carrots, eggs, and pickles. Perfect for any season, this easy salad is great for gatherings.