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Authentic Russian Salad 'Olivye'

Authentic Russian Salad 'Olivye'

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
lovefullofpie

lovefullofpie

This is a recipe my mom and grandmother use every time there's a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1307 mg
  • 52%

Based on a 2,000 calorie diet

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Directions

  1. Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
  2. Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Judy Maurer
2

Judy Maurer

1/1/2014

I'm an American living in Moscow, and this is THE recipe for inviting a Russian in for the New Year's holidays. (the first week of January) I usually see it with dill instead of parsley. One can use sour cream instead of mayo, or in combination, although my Russian friends all state emphatically that one must use... well, some say sour cream, others say mayo, others say a combination. I usually add a bit of raw onion, chopped, and substitute a fresh cuc for one of the pickles, but all that's optional.

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