Smoked Salmon Olivier Potato Salad Recipe

45 prep + 35 cook

cups

The best potato salad recipe! Smoked salmon Olivier potato salad with shallots, eggs, carrots, pickles, and a creamy lemon dressing!

Fill a large pot with cold water and add the unpeeled potatoes and carrots. Bring the water up to a boil over high heat and cook until the vegetables are fork-tender. Carrots typically cook in 15 to 18 minutes depending on size; potatoes will take approximately 20 to 25 minutes.
Once the vegetables are cooked, remove them from the boiling water and put them onto a tray to cool to room temperature. The vegetables need to cool down enough to handle.
At the same time, place the eggs into a separate pot of water. Season the water generously with salt. Cook the eggs over high heat and bring to a boil. Boil them for 10 minutes, then drain off the hot water and fill the pot with ice water to stop the eggs from cooking further.
To cook the frozen sweet peas, bring a small saucepan of salted water up to a boil. Add the sweet peas and cook for 3 to 4 minutes, then drain. Cover the cooked peas with cold water to keep them from cooking further, then drain again before using.

While the vegetables and eggs are cooking, you can get started on the rest of the ingredients. Finely dice the shallots and dill pickles and place them into an extra-large mixing bowl.
Next, prepare the salmon. The one I used pre-sliced, so I stacked it for easier cutting. Use a very sharp knife to dice the salmon into small pieces and add to the salad.
Once the eggs have been cooked and cooled, gently peel them, then finely dice, and add to the salad.
Once the potatoes and carrots have cooled enough to handle, use a paring knife to gently remove the peels. Dice the potatoes and carrots into pea-sized pieces. Place everything into the same large mixing bowl.

In a large mixing bowl, combine the mayonnaise, Dijon mustard, sour cream, fresh chopped chives, fresh chopped dill, chopped capers, salt, and freshly ground black pepper.
Zest the lemons first, then squeeze in 2 to 3 tablespoons of lemon juice into the dressing.
Use a whisk to mix all the ingredients together, forming a rich and creamy dressing. This dressing can be made ahead of time and kept refrigerated.

Once you have all the ingredients prepped, pour the salad dressing over the salad, and use a spatula to combine everything together. The salad should be a uniform mixture of all the ingredients. Taste the salad and adjust the salt as needed.
Garnish the top of the salad with sliced smoked salmon and spoonful’s of salmon roe, if desired. Sprinkle with additional diced chives and dill and enjoy!

Olivier salad is great for making ahead of time. Prepare and dress the salad the day before and keep it covered and stored in the refrigerator. Once dressed, the salad should be enjoyed within 48 hours for optimal taste.
If you wish to prepare it ahead of time and serve it later, simply keep the dressing, shallots, and pickles separately. When ready, combine everything together and serve.