Name: Shrimp Olivier
Cook time: 35 minutes
Total time: 35 minutes
Yield: 8 Servings
Ingredients: 4 large Yukon Gold potatoes (about 1¾ lb.), peeled, cut into ¼” pieces; Kosher salt; 2 medium carrots, peeled, cut into ¼” pieces; ¼ cup fresh peas (from about ¼ lb. pods) or frozen peas, thawed; 1 pound peeled rock shrimp or bay shrimp; ¼ pound medium shrimp, peeled, deveined; 4 hard-boiled large eggs, finely chopped; 4 Israeli-style pickles or 2 kosher dill pickles, cut into ¼” pieces; 1 small sweet onion (such as Vidalia), finely chopped; ½ cup coarsely chopped fresh dill, plus sprigs for serving; ¾ cup (or more) Parsley Mayo (click for recipe)

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Jeremy Liebman

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Recipe notes