Olivie (Russian Potato Salad)

Olivie (Russian Potato Salad)

petitchameau 0

"A Russian and Eastern European potato salad; one version of it at least! Best served cold with some good bread!"

Ingredients 1 h 10 m {{adjustedServings}} servings 191 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 717 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and rinse with cold water until cold. Dice potatoes and carrots.
  2. Combine potatoes, carrots, sweet peas, pickles, onion, bologna, and eggs together in a large bowl. Stir mayonnaise, sour cream, salt, and black pepper gently into potato mixture until well combined. Cover bowl with plastic wrap and refrigerate until cold, at least 30 minutes.
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  • Cook's Note:
  • Ingredients can be added or left out depending on personal taste. Some people may like additional mayonnaise and sour cream.
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Reviews 3

  1. 3 Ratings


Depending which part of former USSR you're from. This recipe is not quite near to how it should be. Here is the quickest way of making this salad: You'll need - potatoes, carrots, canned peas (if you like), eggs, pickles (kosher style for the best taste), meat of your choice (bologna, smoked kolbasa like Capicolo, crab meat, chicken breast, boiled beef), mayo (preferrably Hellmann's). 1. In one large pot boil 3-4 potatoes, 1-2 carrots, 3-4 eggs. Once veggies are soft, drain the water and leave it to cool off. Put eggs into the cold water in the meantime. Once potatoes and carrots are cooled, peel them. 2. Cube potatoes, then carrots, then pickles, then meat of your choice, eggs can be cubed or shredded using the large shredder section. Peas go on top if preferred. I prefer to layer in this particular order so the heaviest items are on the bottom. 3. Add a few tablespoons of mayo and mix it well. For more decadent taste, you can add some Russian hot mustard (available in every European store countrywide). 4. Season with salt & black pepper if preferred and enjoy. Can be eaten on its own as a meal or served as a sidedish. Success guaranteed!

Elena Trofimchuk

It is even better with diced (baked & chilled) chicken instead of bologna or 50x50! It is better to use ZerGut Russian style Dills Pickles and Hellmann's Real (not Light!) mayonnaise or Russian mayonnaise like "Chumak" etc.


Yum! I didn't put the bologna in it because I forgot to get it while at the grocery store today, but this still turned out great! I will definitely make this again. Maybe next time I'll remember the bologna! Thanks for sharing this recipe.