Olivye salad
Chock full of sweet peas, hard-cooked eggs, tart pickles, and rich lobster meat, this is a dish you’ll be serving over and over!
YIELDS
6
TO
8
Ingredients
- 2 pounds (907 g) baby marble potatoes
- 2/3 cup (160 ml) fresh peas
- 4 medium (1 1/4-lb/567 g) lobster, cooked
- 6 eggs, hard-cooked and peeled
- 2 tablespoons (30 ml) olive oil
- 1 lemon, juice
- Salt and pepper
- 4 large dill pickles, drained and diced into ½-inch (1.25 cm) pieces
- 2 shallots, peeled, finely chopped
- 2/3 cup (160 ml) mayonnaise
- 2 tablespoons (30 ml) chopped dill
- 1 tablespoon (15 ml) pickle brine
- 1 tablespoon (15 ml) smooth Dijon mustard
- Dill fronds, to garnish
Directions
- In a large pot, cover the potatoes with cold, heavily salted water. Bring to a simmer over medium heat. Cook until tender, 15 to 20 minutes.
- Drain and reserve until cool enough to handle.
- Blanch peas in boiling salted water for 30 seconds, and transfer to an ice bath until well chilled. Strain peas out from the water and pat dry.
- Add the lobsters to a large pot of boiling salted water. Cook for seven and a half minutes.
- Cut the eggs into eighths.
- Quarter the cooked potatoes.
- Remove the lobster meat from the shells. Chop meat into bite-sized pieces. Toss in a bowl with olive oil and lemon juice. Season with salt and pepper. Reserve, keeping cold.
- In a large mixing bowl, combine potatoes, eggs, pickles, shallots, and peas. Mix until well combined.
- Add the mayonnaise, chopped dill, pickle brine, and Dijon. Season well with salt and pepper. Mix until all ingredients are well-coated.
- Transfer the mixture to serving bowls.
- Top each bowl with dressed lobster meat.
- Garnish with dill fronds.
- Serve immediately. Enjoy!
