Cook the Potatoes & Carrots Separately: Cut potatoes and carrots into large chunks and boil in well-salted water until just fork-tender. You should be able to pierce them easily, but they should not crumble. Drain immediately and spread on a tray to cool — this prevents excess moisture.

Boil the Eggs to Firm Yolks: Place eggs in cold water, bring to a boil, then simmer for 10 minutes. Transfer to an ice bath to stop cooking. Fully cooled eggs chop cleanly and won’t smear into the salad.

Cool Everything Completely: Allow potatoes, carrots, and eggs to cool to room temperature or colder. Mixing warm ingredients will melt the mayonnaise and create a greasy texture.

Dice All Ingredients Uniformly: Chop potatoes, carrots, eggs, pickles, and protein into small, even cubes (pea-size). This is the signature texture of classic Olivier Salad and ensures every bite tastes balanced.

Build the Salad Base: In a large mixing bowl, gently combine potatoes, carrots, peas, eggs, pickles, and protein. Use a folding motion — not stirring — to keep the salad fluffy.

Add the Mayonnaise Gradually: Start with 1½ cups mayonnaise and fold gently until coated. The salad should look creamy but not wet or heavy. Add more mayonnaise only if needed.

Season with Precision: Season lightly with salt and black pepper. Optional: add 1 tablespoon pickle brine for brightness. Always under-season slightly before chilling.

Chill to Set Flavor: Cover and refrigerate for at least 1–2 hours. This resting time allows the flavors to meld and firms up the texture.

Final Taste & Adjust: Before serving, taste and adjust the seasoning or add a spoonful of mayonnaise if needed. Garnish with fresh dill or parsley.