Ingredients:
3 large potatoes, boiled and diced3 large carrots, boiled and diced1 cup cooked peas (fresh or frozen)1 cup cooked diced ham or chicken breast4 large hard-boiled eggs, chopped1 small cucumber, finely diced1/2 cup dill pickles, finely diced1/2 cup mayonnaise2 tablespoons Dijon mustardSalt and pepper, to tasteFresh dill, for garnish (optional)
Directions:
Start by boiling the potatoes and carrots until tender. Allow them to cool, then peel and dice them into small cubes.In a large mixing bowl, combine the diced potatoes, carrots, cooked peas, diced ham or chicken, chopped hard-boiled eggs, diced cucumber, and diced dill pickles.In a separate small bowl, mix together the mayonnaise and Dijon mustard until smooth.Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.Season the salad with salt and pepper to taste.Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.Before serving, give the salad a final toss and adjust seasoning if needed.Garnish with fresh dill if desired.Serve the Olivier salad chilled as a side dish or as a light meal on its own.