Name: Shrimp Olivier
Cook time: 35 minutes
Total time: 35 minutes
Ingredients: 4 large Yukon Gold potatoes (about 1 3/4 pounds), peeled, cut into 1/4" pieces; Kosher salt; 2 medium carrots, peeled, cut into 1/4" pieces; 1/4 cup fresh peas (from about 1/4 pound pods) or frozen peas, thawed; 1 pound peeled rock shrimp or bay shrimp; 1/4 pound medium shrimp, peeled, deveined; 4 hard-boiled large eggs, finely chopped; 4 Israeli-style pickles or 2 kosher dill pickles, cut into 1/4" pieces; 1 small sweet onion (such as Vidalia), finely chopped; 1/2 cup coarsely chopped fresh dill, plus sprigs for serving; 3/4 cup (or more) Parsley Mayo

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Shrimp OlivierJeremy Liebman, food styling: Alison Attenborough, prop styling: Amy Wilson

Morales insists it's not a Russian party without this retro seafood salad on the table.

Do ahead:

Salad (without dill) can be made 3 hours ahead. Cover and chill.

Recipe notes

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