Classic Olivye Salad {Оливье Cалат}

olivye, Olivier salad, салат Оливье, Оливье Cалат, Ukrainian potato salad, salad, potato salad, russian potato salad, bologna salad, pickles, red potatoes, potato, creamy salad, mayonnaise salad

Olivye (olive-yea), Olivier salad, Oливье cалат, Ukrainian/Russian potato Salad, however you prefer to call it, is such a popular salad among the Slavic cuisine. It’s well-known for its creamy mixture of potatoes, pickles, bologna and many other ingredients. All those delicious and tender ingredients create a perfectly balanced and nutritious salad. 

There are many different variations to this salad as each family may prepare it there own special way but the main ingredients that make this salad would be the potatoes, pickles, eggs, mayonnaise & bologna. You can certainly change up the salad by adding other veggies, using another kind of meat for the bologna or even adding some sour- cream to the mayonnaise but this recipe is as basic as it gets. With these staple ingredients you can get pretty creative and change things up to your liking as this recipe is very versatile. It’s our families traditional recipe, so do give this classic version a try if you haven’t done so already. Don’t forget to comment and rate below. ENJOY!

olivye, Olivier salad, салат Оливье, Оливье Cалат, Ukrainian potato salad, salad, potato salad, russian potato salad, bologna salad, pickles, red potatoes, potato, creamy salad, mayonnaise salad

olivye, Olivier salad, салат Оливье, Оливье Cалат, Ukrainian potato salad, salad, potato salad, russian potato salad, bologna salad, pickles, red potatoes, potato, creamy salad, mayonnaise salad

Ingredients:

Olivye ingredients


And of coarse you need some Russian Bologna to go with those ingredients…

bologna

I used Berman Brand Bologna. Half of the stick shown (9oz.)

1.) Place the potatoes (any), carrots and eggs into a medium sized pot; cover with water and bring to a boil. Once water boils simmer the veggies over medium-hi heat for 7 minutes and remove the eggs only. Run the eggs under cold water and set aside.

2.) Continue to boil the potatoes and carrots until tender (an additional 10-15 min after you remove the eggs); remove and set aside to cool. Do not over boil, we want tender yet firm veggies that hold there shape. If you cook too long you can end up with mush.

3.) Meanwhile dice the bologna, onion and pickles. Crush 2 cloves of garlic and transfer everything into a large bowl.

4.) Add the dill, mayo, salt, pepper and peas to the pickle mixture and set bowl aside.

Note: Depending on how salty your choice of pickles may be adjust the salt to your liking. I used polish dill pickles and the salt level was perfect.

olivye step 1

5.) Once the potatoes and carrots are cool enough to handle peel the skins off and dice into small cubes.

6.) Shell and dice the eggs; transfer veggies to pickle mixture.

olivye step 2

7.) Toss everything together and refrigerate. Serve!

IMG_1889

olivye, Olivier salad, салат Оливье, Оливье Cалат, Ukrainian potato salad, salad, potato salad, russian potato salad, bologna salad, pickles, red potatoes, potato, creamy salad, mayonnaise salad


Classic Olivye Salad {Оливье Cалат}
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Ingredients
  • 4 medium potatoes (any kind)
  • 2 carrots
  • 1 onion
  • 6 eggs
  • 2 cloves garlic
  • 2 tbsp dill
  • 5 polish dill pickles
  • ½ cup frozen peas
  • 9 oz bologna
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 cup mayonnaise
Instructions
  1. Place the potatoes (any), carrots and eggs into a medium sized pot; cover with water and bring to a boil. Once water boils simmer the veggies over medium-hi heat for 7 minutes and remove the eggs only. Run the eggs under cold water and set aside.
  2. Continue to boil the potatoes and carrots until tender (an additional 10-15 min after you remove the eggs); remove and set aside to cool.
  3. Meanwhile dice the bologna, onion and pickles. Crush 2 cloves of garlic and transfer everything into a large bowl.
  4. Add the dill, mayo, salt, pepper and peas to the pickle mixture and set bowl aside.
  5. Once the potatoes and carrots are cool enough to handle peel the skins off and dice into small cubes.
  6. Shell and dice the eggs; transfer veggies to pickle mixture.
  7. Toss everything together and refrigerate. Serve!

 

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