A bowl of olivye- Ukrainian potato salad

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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.

Ingredients for Olivye (potato salad):

1 pound of ham
3 medium potatoes
4 medium carrots.
1 (15 oz) can sweet peas, drained or 2 cups of thawed frozen peas
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 Potato 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. 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. (One of the readers suggested alternative method for cooking carrots and potatoes. She said to try dicing raw carrots and potatoes then boiling them together about 12 min in unsalted water. Rinse with cold water and drain well on paper towels. Easy and consistent results!)

Olivye Ukrainian Potato Salad-3

4. Chop ham, potatoes, carrots, pickles and eggs into equal size dice (pea size). The Vidalia Chop Wizard is the secret to quick potato salad!

Olivye Ukrainian Potato Salad-4

5. Mix together potatoes, carrots, pickles, eggs, green onion, dill and mayo. Add more mayo, Salt and pepper to taste.

Olivye Ukrainian Potato Salad

6. Fold in the peas last so they aren’t crushed.

Olivye Ukrainian Potato Salad-2
Olivye Ukrainian Potato Salad-7

If you prefer more onion, pickles, or anything else; add more. Its easy to modify this recipe!

Enjoy!! If you make olivye, let me know what is unique about your salad.

Olivye - Ukrainian Potato Salad - Olivier

4.96 from 49 votes
Author: Natasha of NatashasKitchen.com
Olivyer salad in bowl
My husband makes this version of the famous olivye or Olivier salad. The chives and dill add a nice element of freshness.
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Ingredients 

Servings: 8 people as a side
  • 1 lb ham
  • 3 medium potatoes
  • 4 medium carrots
  • 15 oz peas, drained
  • 5 boiled eggs
  • 5 pickles, (medium-large) I use Vlasic brand
  • 1/3 cup green onion, chopped
  • 1/4 cup dill, chopped
  • 3/4 cup mayo, or to taste
  • Salt and Pepper, to taste

Instructions

  • 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.
  • 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. Cool them down in cold water.
  • Remove the vegetables and eggs from boiling water and allow them to cool to room temperature prior to chopping.
  • 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.
  • Chop ham, potatoes, carrots, pickles and eggs into equal size dice (pea size).
  • Mix together potatoes, carrots, pickles, eggs, green onion, dill and mayo. Add more mayo, Salt and pepper to taste.
  • 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!

Enjoy!!

    Notes

    One of the readers suggested alternative method for cooking carrots and potatoes. She said to try dicing raw carrots and potatoes then boiling them together about 12 min in unsalted water. Rinse with cold water and drain well on paper towels. Easy and consistent results!

    Nutrition Per Serving

    438kcal Calories22g Carbs22g Protein29g Fat7g Saturated Fat161mg Cholesterol1234mg Sodium818mg Potassium6g Fiber6g Sugar5907IU Vitamin A35mg Vitamin C92mg Calcium5mg Iron
    Nutrition Facts
    Olivye - Ukrainian Potato Salad - Olivier
    Amount per Serving
    Calories
    438
    % Daily Value*
    Fat
     
    29
    g
    45
    %
    Saturated Fat
     
    7
    g
    44
    %
    Cholesterol
     
    161
    mg
    54
    %
    Sodium
     
    1234
    mg
    54
    %
    Potassium
     
    818
    mg
    23
    %
    Carbohydrates
     
    22
    g
    7
    %
    Fiber
     
    6
    g
    25
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    22
    g
    44
    %
    Vitamin A
     
    5907
    IU
    118
    %
    Vitamin C
     
    35
    mg
    42
    %
    Calcium
     
    92
    mg
    9
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Course: Salad, Side Dish
    Cuisine: Russian, Ukrainian
    Keyword: Olivier
    Skill Level: Easy
    Cost to Make: $
    Calories: 438
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    Olivye Ukrainian Potato Salad-8

    Natasha Kravchuk

    Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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    Comments

    • Lilia
      December 13, 2023

      Hi. I am wondering, what does makes this recipe different from Russian Olive salad? I have been eating this salad since I was a little girl while growing up in Russia ( USSR) and now, over sudden, it’s coller Ukrainian? I guess present political situation influence in name changing of traditional Russian recipes on this site, unfortunately:-((

      Reply

      • NatashasKitchen.com
        December 14, 2023

        Hi Lilia. This recipe was posted in 2009. It’s made in many cultures, and each culture will
        name it after their own.

        Reply

      • Holly
        May 14, 2024

        It goes by many names in numerous countries. If you want to be technical, it’s French. 😉 Do your research.

        Reply

    • Pamela G
      November 30, 2023

      What type of pickles is used? There are multiple types just by Vlasic.

      Reply

      • Natasha's Kitchen
        November 30, 2023

        I use sour dill pickles

        Reply

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