To begin, wash the potatoes and carrots thoroughly. Place them in a pot of cold water with a pinch of salt and bring to a boil. Cook until tender but firm (about 15–20 minutes for carrots and 25–30 minutes for potatoes). Remove from water, let cool, and set aside for peeling.

While the vegetables cook, place the eggs in a saucepan, cover with cold water, and bring to a boil. Simmer for 10 minutes, then transfer to an ice bath to cool. Peel the eggs and set them aside. For a classic touch, ensure the yolks remain firm and vibrant.

Cook the peas by boiling them in lightly salted water for 2–3 minutes. Drain immediately and rinse under cold water to preserve their colour and texture. Set aside to cool completely.

Peel the cooled potatoes and carrots, then dice them into small, uniform cubes (about 1 cm in size). Dice the eggs, pickles, apple, and optional chicken or ham into similar sized pieces to ensure a consistent texture in the salad. Place all diced ingredients in a large mixing bowl.

In a small bowl, whisk together the mayonnaise and Dijon mustard until smooth. Add a pinch of salt and pepper to taste. Adjust the mayonnaise ratio if a creamier consistency is desired.

Pour the mayonnaise mixture over the diced ingredients. Gently fold the salad with a spatula or large spoon to coat all components evenly without mashing. Taste and adjust seasoning with additional salt, pepper, or a splash of pickle juice for extra tang.

Transfer the mixed salad to a serving bowl. Cover with plastic wrap and refrigerate for at least 1 hour to allow the flavours to meld. For an authentic experience, chill overnight for enhanced depth of flavour.

Serve the Olivier Salad chilled, garnished with fresh dill if desired. Pair with crusty bread or rye crackers for a traditional touch. For an eye catching presentation, scoop the salad into a round mould, then invert onto a plate and top with extra dill or a few thinly sliced pickles.