Salad Olivier (Салат Оливье)


This is one of my all-time favorite salads. It may just look like potato salad, but it’s not. It’s Salad Olivier. The simplicity is what makes it so good. Usually eaten in Russia for special occasion, holidays and at restaurants, but I like to make it other times as well.  It’s very easily adaptable to your own taste, so if you don’t like something, take it out.  If you really like something, add more of it.



  • 5-6 potatoes, peeled
  • 2-3 large carrots, peeled
  • 1-2 cups bologna, kielbasa or cooked chicken
  • 1 small onion, finely diced
  • 1 small can peas, drained
  • 2-3 pickles, finely diced
  • 2-3 hard boiled eggs, diced
  • 1/2 cup mayo
  • salt, to taste



  1. Cook potatoes and carrots until soft enough to put a fork into, but not overcooked.  Let cool.
  2. Chop meat, potatoes and carrots into 1/2 inch cubes.  Place into large bowl.  Add onion, peas, pickles and eggs. Add mayo and stir gently.  Salt to taste.  Best if refrigerated for a few hours or overnight before eating.



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