“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
- 1–2 small cucumbers
- 1 (14oz) can (peas)
- 1 – 1/2 cups mayonnaise
- 1 small onion (optional)
- fresh chives (optional)
- 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.
- Hardboil the eggs.
- Peel the potatoes, carrots and eggs and cool them completely.
- Drain the peas well.
- Cut the potatoes, carrots, eggs, pickles and cucumbers, if using, into small 1/4 inch dice.
- 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.)
- Mix all the the ingredients with the mayonnaise.
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.