Russian Olivier Salad
“Olivier” is one of the most beloved and well-known salads in Russian cuisine. Think of it as a potato salad with a twist. This hearty, comforting dish is a staple at major holidays and celebrations, bringing warmth and joy to any gathering.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 70 minutes
- Yield: 8-10 1x
- Category: Salad
Ingredients
Scale
- 3 small – medium potatoes
- 4 medium carrots
- 8 eggs (hard boiled)
- 1 lb bologna
- 8 small dill pickles
- 1–2 small cucumbers
- 1 (14oz) canned peas, drained
- 1 – 1 1/2 cups mayonnaise
- 1 small onion (optional)
- fresh chives (optional)
Instructions
- In a medium pot, cook the potatoes and carrots in their skins until tender, about 20-30 minutes depending on their size. Be careful not to overcook them!
- While the veggies are cooking, hard-boil the eggs.
- Once cooked, cool completely, then peel the potatoes, carrots, and eggs.
- Cut the cooled potatoes, carrots, eggs, bologna, pickles, and cucumbers (if using) into small 1/4-inch dice for even mixing. Drain the peas well.
- If you’re adding onions, mince them finely. (I prefer to skip raw onions, but chives or green onions are great alternatives!)
- Finally, mix all the ingredients with the mayonnaise until well combined, and enjoy your delicious Olivier Salad!
- Store in the refrigerator for up about 5-7 days. (See notes section for make ahead instructions.)
Notes
Make-Ahead Instructions
Olivier Salad is perfect for making ahead! You can chop all the ingredients in advance and store them in the refrigerator, keeping the pickles separate. Just add the pickles and mayonnaise a few hours before serving for the freshest flavor, making it a great option for busy holiday preparations.