Olivier Potato Salad

This salad might be more popular in Europe, but there is no reason why anyone shouldn't get to enjoy this creamy, delicous salad. Olivier Potato Salad is very hearty; prepared with eggs, ham, carrots, and pickles, this salad is full of robust flavour! Serve as a side, or even as a course if preparing for a fancy dinner!

📝 Ingredients

• 400 gram canned ham, (diced)
• 4 large white flesh potatoes, (peeled and boiled until cooked through; drain and set potatoes aside to cool)
• 3 large carrots, (peeled and boiled until cooked through; drain and set potatoes aside to cool)
• 6 large eggs, (hard-boiled)
• 14 ounces canned green peas, (well drained)
• 1/2 cup dill pickles, (finely diced)
• 1/2 cup green onions, (thinly sliced)
• 1/4 cup parsley, (chopped (plus more for garnish))
• 1/4 cup fresh dill, (chopped)
• 1 cup mayonnaise
• 2 tablespoons avocado oil ((any light tasting oil will do here))
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper

👨‍🍳 Instructions

1. 1If you have not already done so, prepare the potatoes and carrots by peeling them and boiling them in salted water until fork tender. Use separate pots because to cooking time will vary.
2. 2While the potatoes and carrots cook, hard-boil the eggs as well.
3. 3Once the potatoes, carrots, and eggs are cooled and cooled, chop them into a fine dice and transfer them to a large mixing bowl.
4. 4Add all of the remaining ingredients to the bowl and set aside.
5. 5Next, whisk together the mayonnaise, avocado oil, salt, and ground black pepper to form the dressing.
6. 6Pour the dressing into the mixing bowl with the salad ingredients. Toss well to coat and mix.
7. 7Cover and refrigerate for at least four hours before serving.