Ingredients
Method
- Bring a medium to large pot of salted water to a boil. Add the cubed potatoes and simmer until tender but not falling apart, about 12 minutes. Drain and let cool.
- Refill the pot with fresh water and add the eggs. Cover with water by 1 inch and bring to a boil. Once boiling, cover and turn off heat. Let eggs sit for 12 minutes. Transfer to an ice bath until cool, then peel and chop.
- In the same boiling water, add the cubed carrots and cook 4 minutes. Add the peas and cook an additional 1 minute. Drain and let cool.
- In a large mixing bowl, whisk together mayonnaise, white wine vinegar, capers, Dijon mustard, salt, and black pepper until smooth.
- Add the cooled potatoes, chopped eggs, carrots, peas, ham (if using), and minced dill to the dressing. Stir gently until everything is evenly combined.
- Taste and adjust seasoning as needed. Garnish with extra fresh dill before serving.
- Chill in the refrigerator for 10–15 minutes if desired for a firmer texture and deeper flavor.
Nutrition
Notes
This Olivier potato salad is creamy, tangy, and lightly herbed, making it a perfect side for picnics, holiday meals, or easy make-ahead lunches. Flavors deepen if chilled for a few hours before serving.