olivye, Olivier salad, салат Оливье, Оливье Cалат, Ukrainian potato salad, salad, potato salad, russian potato salad, bologna salad, pickles, red potatoes, potato, creamy salad, mayonnaise salad

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 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 families 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!

olivye, Olivier salad, салат Оливье, Оливье Cалат, Ukrainian potato salad, salad, potato salad, russian potato salad, bologna salad, pickles, red potatoes, potato, creamy salad, mayonnaise salad

olivye, Olivier salad, салат Оливье, Оливье Cалат, Ukrainian potato salad, salad, potato salad, russian potato salad, bologna salad, pickles, red potatoes, potato, creamy salad, mayonnaise salad

Olivye ingredients

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

bologna

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 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.

olivye step 1

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.

olivye step 2

7.) Toss everything together and refrigerate. Serve!

IMG_1889

olivye, Olivier salad, салат Оливье, Оливье Cалат, Ukrainian potato salad, salad, potato salad, russian potato salad, bologna salad, pickles, red potatoes, potato, creamy salad, mayonnaise salad

Classic Olivye Salad {Оливье Cалат}

Author: Alyona's Cooking
Olivye (olive-yea), Olivier salad, Oливье cалат, Ukrainian/Russian Potato Salad, however you prefer to call it, is such a popular salad among the Slavic cuisine.

Ingredients

  • 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

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 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!

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Leave a comment






6 comments

    • Anya

    Hi Alyona!
    This recipe looks great, and I’d like to make it for my husband on New Year’s Eve. I have one question: when you say “simmer veggies for 7 minutes” which veggies in the recipe are you referring to?
    Cheers, thanks!
    Anya

      • Alyona’s Cooking

      Hi Anya, sorry about the confusion. What I meant by boiling the veggies for 7 minutes was to bring carrots, potatoes and eggs to a rolling boil then removing the eggs ONLY after the 7 minute mark, then continue boiling the carrots and potatoes until tender. Let me know if that makes sense.

    • Serena

    This was so delicious with a perfect balance of everything! I’m new to this cuisine and I was able to easily follow the recipe. Thanks so much 🙂 love your website!

      • Alyona’s Cooking

      Thank you Serena, I agree! I even use this recipe till this day whenever I want to make Olivye:)

    • Al

    I absolutely love this salad! It comes out perfect every time I try it! Thank you.

    • Nick

    I am not a good cook. Still, I followed this recipe and it turned out great! My family loved it. A+

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