Olivie (Russian Potato Salad)

Olivie (Russian Potato Salad)

2 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    1 h 10 m
petitchameau
Recipe by  petitchameau

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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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Reviews (2)

Rate This Recipe
Elena Trofimchuk
0

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.

Knitrunknit
0

Knitrunknit

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 191 cal
  • 10%
  • Fat
  • 6.9 g
  • 11%
  • Carbs
  • 26.1 g
  • 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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Russian Potato Salad

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