Olivier Salad

Yield: 32 each, 5 oz servings


  • 8 lb Reser’s® Regular Potato Salad (71117.00215)
  • 1 cup Carrots, diced, blanched, and shocked
  • 1 cup Pickled beets, drained and diced
  • ½ cup Italian parsley
  • ¾ cup Dill pickles, diced
  • 1 ½ cups Green peas, thawed


  1. Dice carrots and blanch for 1-2 minutes in boiling/salted water and shock in ice water.
  2. Drain carrots and set aside.
  3. In a large metal bowl, add the entire carton of Reser’s Potato Salad, and fold in the other ingredients until combined.
  4. Place into serving dish and refrigerate.
  5. The longer the salad sits, the more the beets will give off color and turn the salad a light pink color. The salad is best consumed within 48 hours.