A Bowl of Comfort: My Family's Olivier Salad

There are some dishes that just feel like home. They might not be fancy, and their ingredients are often humble, but they’re woven into the fabric of our memories. For me, that dish is this potato salad, often known as Olivier Salad. It’s a recipe passed down from my grandmother, a staple at every family gathering, potluck, and holiday table. It’s never the same twice, but it’s always just right.

It’s a forgiving recipe, one that welcomes a little improvisation. Don’t have a certain ingredient? I’m sure my grandma would say, “Use what you have, it will be fine.” It’s more about the method and the love you stir in than strict precision.

What You'll Need

• 4-5 medium potatoes, peeled
• 2-3 carrots, peeled
• Salt, for the water
• A splash of vinegar (optional, but it helps the potatoes keep their shape)
• 4-5 hard-boiled eggs
• 4-5 large dill pickles
• A handful of green onions
• 1 cup of cooked peas (thawed if frozen)
• 200g of cooked sausage or ham, chopped (use your favorite!)
• A good bunch of fresh dill, chopped
• Mayonnaise, to bind it all together
• Salt and black pepper to taste

Putting It All Together

The magic of this salad is in its texture—a perfect, harmonious blend of soft, crunchy, and creamy. The key is to try and cut everything into similar, small, uniform cubes. It takes a little time, but it’s a peaceful, almost meditative process.

• First, cube the potatoes and carrots. Place them in a large pot, cover with cold water, add a generous pinch of salt and that splash of vinegar. Bring it to a boil, then reduce the heat and let them cook until they’re just tender—about 15 minutes. You want them soft but not mushy. Drain them well and let them cool completely.
• While that’s cooling, prepare the other components. Chop the sausage, pickles, and green onions. Carefully cube the hard-boiled eggs and chop the fresh dill.
• Find your largest mixing bowl—this always makes more than you think! Combine the cooled potatoes and carrots with the sausage, pickles, peas, green onions, and eggs.
• Now, for the binding agent: add a few large spoonfuls of mayonnaise and all of that fresh dill. Gently fold everything together until it’s evenly coated. You want enough mayo to bring it all together, but not so much that it swims. Season with salt and pepper until it tastes just right to you.

The Hardest Part: The Wait

This is the crucial step that tests