Russian Salad “Olivie”

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5 from 4 reviews

“Olivie” is one of the most popular and well known Russian salads. It resembles a potato salad, with the addition of other cooked vegetables and meat. All the components create a hearty, comforting salad.


  • 3 small – medium potatoes
  • 4 medium carrots
  • 8 eggs
  • 1 lb bologna
  • 8 small pickles
  • 12 small cucumbers
  • 1 (14oz) can (peas)
  • 11/2 cups mayonnaise
  • 1 small onion (optional)
  • fresh chives (optional)


  1. Cook the potatoes with the carrots in a medium pot just until tender, 20-30 min, depending on the size of the vegetables. Cook the vegetables in their skins. Do not overcook.
  2. Hardboil the eggs.
  3. Peel the potatoes, carrots and eggs and cool them completely.
  4. Drain the peas well.
  5. Cut the potatoes, carrots, eggs, pickles and cucumbers, if using, into small 1/4 inch dice.
  6. Mince the onions finely, if using. (I don’t like raw onions, so I never put them in. Another option is to use chives or green onions.)
  7. Mix all the the ingredients with the mayonnaise.


Make Ahead:
Just like most potato salads, “Olivie” is made ahead of time. Sometimes, I chop all the ingredients and store them in the refrigerator and then add the mayonnaise a few hours before serving. This way, you will have your prep done a few days before the event.