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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!



  • 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


  1. 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.
  2. Drain and reserve until cool enough to handle.
  3. 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.
  4. Add the lobsters to a large pot of boiling salted water. Cook for seven and a half minutes.
  5. Cut the eggs into eighths.
  6. Quarter the cooked potatoes.
  7. 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.
  8. In a large mixing bowl, combine potatoes, eggs, pickles, shallots, and peas. Mix until well combined.
  9. Add the mayonnaise, chopped dill, pickle brine, and Dijon. Season well with salt and pepper. Mix until all ingredients are well-coated.
  10. Transfer the mixture to serving bowls.
  11. Top each bowl with dressed lobster meat.
  12. Garnish with dill fronds.
  13. Serve immediately. Enjoy! 

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