Mom’s vegetarian Salad Olivier

mom's vegetarian salad olivier

A true holiday staple.


  • about 820g (1.8 pounds / 29 oz) potatoes
  • 225g (8 ounces) green peas, preferably frozen
  • 225g (8 ounces) carrots, frozen or fresh
  • 4 large eggs
  • about 220g (8 oz) German or dill pickles
  • 12 tablespoons of vinegar from the pickle jar
  • 8 tablespoons mayonnaise
  • 2 teaspoons fine sea salt + more to taste
  • 1 1/2 teaspoons red wine vinegar + dill for garnish (optional)


  1. Place potatoes in a large saucepan, cover with water and bring to a boil over high heat. Lower heat to medium-high, partially cover the saucepan with a lid and cook potatoes until easily pierced with a fork, 40-60 minutes (depends on the size of potatoes.) Once cooked remove saucepan from heat and rinse the potatoes under cold water. Peel the potatoes (the skins should come right off) and chop them in bite-sized pieces. Transfer to a large mixing bowl.
  2. In another saucepan, combine peas and carrots, cover with water and bring to a boil. Cook for 10 minutes, or more, until tender. Drain vegetables and transfer to a large bowl.
  3. Place eggs in a saucepan, cover them with water, put on a lid and bring to a boil over high heat. Once boiling, remove saucepan from heat and keep eggs covered. Let them sit for 15 minutes. Then rinse under cold water, peel and finely chop the eggs. Add to the bowl with peas and carrots.
  4. Meanwhile, as the ingredients cook, finely chop the pickles. Transfer them to the large mixing bowl.
  5. Stir ingredients until combined. Add mayonnaise, salt, vinegar from dill pickles. Taste and add more salt if needed, along with red wine vinegar (if desired) and more mayonnaise (if desired).
  6. Keep tightly covered in the fridge until serving time. The salad is best served cold.
  7. Store leftover salad covered in the fridge and eat within 2-3 days. The vegetables can soak in some of the vinegar and mayonnaise, so you can add more the next day.