Olivye (olive-yea), Olivier salad, Oливье cалат, Ukrainian/Russian Potato Salad, however you prefer to call it, is such a popular salad in the Slavic cuisine. It’s well-known for its creamy mixture of potatoes, pickles, bologna, and many other ingredients. All those delicious and tender ingredients create a perfectly balanced and nutritiously rich salad.
There are many different variations to this salad as each family may prepare it their own special way, but the main ingredients that make this salad would be: potatoes, pickles, eggs, mayonnaise, and bologna. You can certainly change up the salad by adding other veggies, using another kind of meat for the bologna like hot dogs, or even adding some sour-cream to the mayonnaise but this recipe is as basic as it gets. With these staple ingredients, you can get pretty creative and change things up to your liking as this recipe is very versatile. It’s our family’s traditional recipe, so do give this classic version a try if you haven’t done so already. Don’t forget to comment and rate below. ENJOY!
Ingredients for Olivye Salad:
- 4 medium potatoes (any kind)
- 2 carrots
- 1 onion
- 6 eggs
- 2 cloves garlic
- 2 tbsp dill
- 5 polish dill pickles
- 1/2 cup frozen peas
- 9 oz bologna
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup mayonnaise
I used Berman Brand Bologna. Half of the stick shown (9oz.)
Instructions to make Olivier salad:
1.) Place the potatoes (any), carrots and eggs into a medium-sized pot (affiliate); cover with water and bring to a boil. Once the water boils simmer the veggies over medium-high heat for 7 minutes and remove the eggs only. Run the eggs under cold water and set aside.
2.) Continue to boil the potatoes and carrots until tender (an additional 10-15 min after you remove the eggs); remove and set aside to cool. Do not over boil, we want tender yet firm veggies that hold their shape. If you cook too long you can end up with mush.
3.) Meanwhile dice the bologna, onion, and pickles. Crush (affiliate) 2 cloves of garlic and transfer everything into a large bowl.
4.) Add the dill, mayo, salt, pepper, and peas to the pickle mixture and set the bowl aside.
Note: Depending on how salty the pickles that you use are, adjust the salt to your liking. I used polish dill pickles and the salt level was perfect.
5.) Once the potatoes and carrots are cool enough to handle peel the skins off and dice into small cubes.
6.) Shell and dice the eggs; transfer veggies to pickle mixture.
7.) Toss everything together and refrigerate. Serve!
Classic Olivye Salad {Оливье Cалат}
Ingredients
- 4 medium potatoes (any kind)
- 2 carrots
- 1 onion
- 6 eggs
- 2 cloves garlic
- 2 tbsp dill
- 1/2 cup frozen peas
- 9 oz Russian bologna (or hot dogs)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup mayonnaise
Instructions
- Place the potatoes (any), carrots and eggs into a medium-sized pot; cover with water and bring to a boil. Once the water boils simmer the veggies over medium-hi heat for 7 minutes and remove the eggs only. Run the eggs under cold water and set aside.
- Continue to boil the potatoes and carrots until tender (an additional 10-15 min after you remove the eggs); remove and set aside to cool.
- Meanwhile dice the bologna, onion, and pickles. Crush 2 cloves of garlic and transfer everything into a large bowl.
- Add the dill, mayo, salt, pepper, and peas to the pickle mixture and set the bowl aside.
- Once the potatoes and carrots are cool enough to handle peel the skins off and dice into small cubes.
- Shell and dice the eggs; transfer veggies to pickle mixture.
- Toss everything together and refrigerate. Serve!
