My husband makes this version of the famous olivye salad. The chives and dill add a nice element of freshness. The great thing about Russian and Ukrainian cooking - there is no one right way to make any recipe. Each family has their own version which get passed down through generations. This olivye recipe really is the best I’ve tried. It takes some time to dice everything, but in the end you get the best potato salad that lasts almost a week in the fridge.
Cost to Make: $10 to $12
Servings: 6 to 8
Ingredients:
1 pound baby bologna (or any bologna you like)
3 medium potatoes
4 medium carrots.
1 (15 oz) can sweet peas, drained
5 boiled eggs
5 medium-large pickles (I use Vlasic)
1/3 cup chopped green onion
1/4 cup chopped fresh dill
3/4 cup to 1 cup mayo (to taste)
Salt and Pepper (to taste)
How to Make Olivye Salad:
1. In the same pot, boil whole unpeeled potatoes and carrots for about 30 minutes, or until knife pierces them smoothly. Don’t let them get too soft.
2. In a separate pot put eggs in salted cold water. Bring to a boil, turn it off and leave it on the same burner with the lid on for 15 minutes (Remember this; it’s how to make the perfect hard-boiled eggs!!) Cool them down in cold water.
3. Remove the vegetables and eggs from boiling water and allow them to cool to room temperature prior to chopping.
4. Skin the boiled potatoes and carrots with a small knife. It’s easier to skin the carrots if you make a slit down the length of the carrot and skin in a circle around the carrot.
5. Chop the bologna, potatoes, carrots, pickles and eggs into equal size dice (pea size)
6. Mix together potatoes, carrots, pickles, eggs, green onion, dill and mayo. Add more mayo, Salt and pepper to taste.
7. Fold in the peas last so they aren’t crushed.
If you prefer more onion, pickles, or anything else; add more. Its easy to modify this recipe!
Also, I asked my brother-in-law, Slavik (the olivye expert) what he uses and he said he subs the bologna with ham.
Enjoy!! If you make olivye, let me know what is unique about your salad.
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We are having dinner at my house tomorrow but lucky for me my mom volunteered to make olivye (since its so time consuming). My mom always saves the egg yolk from one of the hard boiled eggs and then after she put the peas on there she used a cheese shreader(ms?)to shred the egg yolk for decorational purpose . (hope my explaining made sense)
That is a good idea. And, yes, it did make sense. I think I’ll try it next time. Sounds like an easy way to fancy up the salad.
I never tried this salad with green onions, so i will give it a try next time i make it… Bed, Bath, and Beyond or Macy’s sell a onion shredder (but you can use it for everything) for only 15 dollars. Everybody in my family uses it to make olivye and it seriously takes us no longer than 20 minutes to cut everything. It also looks nice because all the ingridients are cut same size. Just wanted to share this with everybody to make life easier. Hope it helps
I will deeeefinitely look into that. We have a bed bath & beyond close by. I admit thats the main reason this salad doesn’t get made as often is because it takes awhile. Thanks!!
thats the same reason my mother in law didnt make this salad often. So, i gave her this slicer for Christmas and she loves it
Hello, and thank you for this great recipe! Having returned from an extended stay in Ukraine, I had a hankering for Olivye, and following the instructions this one brought back fond memories of Kiev! Looking forward to trying some other things as well.
I add a couple of green apples to my olivye, it tastes incredible! I also use baby pickles instead of large ones. I find that large pickles are too juicy and the juice makes the salad too moist for my taste. I don’t have that problem with baby dills. Thanks for sharing your version! Some of your tips I’ll use next time when making olivye. God bless!
I really like your idea of using the baby dills. I have made olivye that seemed to turn out just a little too juicy. That’s brilliant! Thank you!
I also add fresh cucumber. Just like the dill and chives, it gives the salad a fresh taste!
Hi Natasha
Thank You for your awesome Blog!!!
I’m making Olivye today and it was so refreshing to no that you have a cooking blog because I could not rememer exactly all that went into this salad lol
My mom makes it with chicken and I’m doing it today to and instead of so much mayo for those who are watching there waistline try adding sour cream and mayo half & half you can’t tell the differance and so much better for you
Alona Tupis (Melnik)
hi natasha!
thanks so much for always posting great recipes! you are talanted!!!
our unique way of makin olivie is actualy we use franks(chicken, pork, beef) instead of bologna! and its goood.. but i definatly wana try bologna cuz my husband lovees it.. thanks so much for this idea!!!
one more thing, would u happen to know how to make crab salad? or do u have it on your blog and i missed it ? :/
thanks
Hi Vika, franks sound good too! I do have a recipe posted for crab salad. Here’s the link: http://natashaskitchen.com/2009/11/28/russian-style-crab-salad-recipe/
This is one of our favorite salads…I use chicken sometimes and we like it that way too!
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