Russian Salad "Olivie"

Russian Salad Olivie

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Marion Wilting


Adapted from
My Romanian dad used to make a very similar salad.


★★★★★ 1 vote

10-12 cups
20 Min
30 Min
Stove Top


  • 3
    medium potatoes
  • 4
    medium carrots
  • 8
    eggs, hard boiled
  • 1 lb
  • 8 Tbsp
  • 1
    small cucumber
  • 1
    14-15 ounces can peas
  • 1-1 1/2 c
  • 1
    small onion, optional
  • ·
    fresh chives, optional

How to Make Russian Salad "Olivie"


  1. Cook potatoes and carrots until tender, drain and let cool.
  2. Peel and dice the boiled eggs.
  3. Drain the peas.
  4. Dice potatoes, carrots, pickles, cucumbers, bologna (ca. 1/4 inch cubes).
  5. Mince onion, if using.
  6. Mix all ingredients, add mayonnaise, season with salt and pepper to taste.
    The salad is best if you let it stand in the fridge overnight.

Printable Recipe Card

About Russian Salad "Olivie"

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Eastern European

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