Olivier with mustard dressing
4 servings
15 minutes
Olivier with mustard dressing is a bold interpretation of the classic salad that embodies the coziness of family celebrations. In this version, the traditional dressing is replaced with a spicy mustard-based sauce that adds a refined sharpness and awakens the appetite. Tender potatoes, sweet onions, juicy ham, and nutritious eggs complement each other harmoniously, while canned green peas add a soft freshness. The finished salad is airy, rich, and slightly spicy, making it perfect as a standalone dish or an original appetizer for the festive table. This variation of Olivier is a find for those seeking familiar flavors with unexpected accents, making the usual dish even more memorable.
1
Boil the potatoes in salted water until cooked, cool, peel, and cut into small cubes. Peel and chop the onion.
- Potato: 1 piece
- Onion: 1 head
2
Mix mustard with mayonnaise in a separate bowl and chill in the refrigerator for 15-20 minutes.
- Table mustard: 1 tablespoon
- Mayonnaise: 250 g
3
Cut the ham into very small cubes. Boil the eggs hard, cool to room temperature, peel, and cut into cubes.
- Ham: 250 g
- Chicken egg: 4 pieces
4
In a large bowl, combine the vegetables, green peas, ham, and eggs, season with salt and pepper, add the mayonnaise-mustard dressing, and mix.
- Potato: 1 piece
- Onion: 1 head
- Canned green peas: 200 g
- Ham: 250 g
- Chicken egg: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Mayonnaise: 250 g
- Table mustard: 1 tablespoon
