Shrimp Olivier
A luxurious Russian-inspired salad featuring tender shrimp, vegetables, and eggs dressed in a creamy Parsley Mayo. This refreshing dish combines potatoes, carrots, peas, and pickles with both rock and medium shrimp for varied texture.
Ingredients
- •4 large Yukon Gold potatoes
- •1 to taste Kosher salt
- •2 medium carrots
- •¼ cup fresh peas
- •1 pound rock shrimp
- •¼ pound medium shrimp
- •4 large hard-boiled eggs
- •4 whole Israeli-style pickles
- •1 small sweet onion
- •½ cup fresh dill
- •¾ cup Parsley Mayo
Cooking Instructions
- 1.
Cook potatoes in a large pot of boiling salted water until just tender, 6-8 minutes. Remove with a slotted spoon; let cool.
8 min
- 2.
Meanwhile, return water to a boil and cook carrots until tender, about 3 minutes; let cool in a colander set in a bowl of ice water. Drain, pat dry, and transfer to a large bowl. Repeat with peas, cooking until bright green, about 30 seconds; add to bowl with carrots.
5 min
- 3.
Working in 2 batches, repeat (cook, cool, dry) with rock and medium shrimp, boiling until cooked through, about 1 minute for rock shrimp and 2 minutes for medium. Add rock shrimp to bowl with vegetables; place medium shrimp in another bowl.
6 min
- 4.
Add potatoes, eggs, pickles, onion, and chopped dill to vegetables; toss well. Mix in Parsley Mayo, adding more to coat if needed. Top with medium shrimp and dill sprigs just before serving.
5 min
