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Olivye (olive-yea) is sometimes spelled Olivier salad, and Ukrainians and Russians both make this Potato Salad all around the world! I say that because I live in the United States and still make this salad today.
Although it’s such a popular salad in Slavic cuisine, you can make it in the United States using European-style bologna or American hot dogs (I might get some haters, but really, my American friend uses that)!
In reality, it uses very simple ingredients, and you can make it with your own homemade mayonnaise and dill pickles.
It’s so delicious and pairs well with any main dish, like BBQ ribs, creamy mashed potatoes, or Plov (rice pilaf).
Taste-wise, bologna, hard-boiled eggs, tender potatoes, and soft carrots make it pleasantly appetizing with crunchy pickles and raw onions.
Everything is truly balanced, and it’s packed with healthy veggies and fats (if making homemade mayonnaise).
Olivye-Ukrainian Potato Salad (Olivier)
There are many different variations to this salad, as each family may prepare it to their own liking. Such as canned vs. frozen peas, fewer pickles, etc.
But the main ingredients remain the same: potatoes, carrots, pickles, eggs, and bologna.
If you feel adventurous, my cousin made up a Bacon ‘Olivye‘ variation, which is also very good.
Some people add sour cream instead of mayonnaise, but this recipe is as basic as it gets. With these staple ingredients, you can get pretty creative and change things up, like adding green onions or lots of fresh dill.
This is our family’s traditional recipe for the classic Ukrainian potato salad. I only get compliments on it, and I hope you can give my recipe a try. This recipe has been tested and tried for many years in our kitchen and remains a favorite without any modifications! Don’t forget to comment and rate below. ENJOY!
Ingredients for Olivye (Potato Salad):
- 4 medium potatoes (any kind; I’ve used red-skinned, russet, and Gold potatoes with great results)!
- 2 carrots (leave the skins on for boiling and easy peeling).
- 1 medium to large raw onion (for added crunch to the potato salad).
- 6 eggs
- 2 cloves of garlic
- 2 tbsp of chopped dill
- 5 Polish dill pickles or any kind of sour pickles. I’ve been using my canned dill pickle recipe.
- 1/2 cup frozen peas (I much prefer the frozen peas, they thaw in the salad and make it more vibrant)!
- 9 oz bologna or diced hot dogs.
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 cup creamy homemade mayonnaise
I used Schmalz’s Brand Bologna. Half of the stick shown (9oz.)
How To Make Authentic Ukrainian Salad ‘Olivye’
There are a few tools that make this salad a breeze to prepare! I always use this small round egg slicer and serrated knife to finely dice the pickles and hard-boiled eggs. Use a large pot for hard-boiling the eggs, carrots, and potatoes until fork-tender.
- Place the potatoes with the skins on, carrots (skins on), and eggs into a large pot; cover with water and bring to a boil. Once the water boils, simmer the ingredients over medium-high heat for 7 minutes. Then remove the eggs only. Continue to boil the carrots and potatoes until fork-tender (about 10 minutes). 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. 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.
- Meanwhile, dice the bologna, raw onion, and pickles. Add everything into a large mixing bowl and add crushed garlic.
- Add the fresh 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 them into small cubes.
- Shell and dice the eggs; transfer veggies to pickle mixture.
- Toss everything together and refrigerate. Serve!
Don’t overboil the veggies; you want them to be tender but still hold their shape well. Extra tender veggies will turn into much when tossing the potato salad together. Also, leave the skins on when boiling the carrots and potatoes; this helps keep the nutrients in and makes them easier to peel after they’re cooked.
Tips For Olivier Salad
- Depending on how salty the pickles are that you use, adjust the salt to your liking. When I use Polish or canned dill pickles, the salt is perfect.
- If you own the small round egg slicer, you can run tender potatoes and carrots through it.
- Dice the vegetables into even-sized pieces. We like Olivye on the finer side.
- Omit the bologna to make this salad vegetarian.
- Once you start chopping all the ingredients, the salad will look enormous, so don’t be tempted to use more veggies.
- If you don’t have frozen peas, use one 15-ounce can of peas (drained).
More Ukrainian Dishes to Make:
‘Olivye’ is a traditional dish made every year for Holiday’s like Easter, Thanksgiving, and Christmas! These other Ukrainian classics make it to our table, too!
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Classic Olivye Ukrainian Potato Salad (Olivier)
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 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!
Nutrition (per serving)
Tried this recipe?
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