Classic Olivye Salad (Russian Potato Salad): The Ultimate Traditional Recipe
Few dishes evoke a sense of warmth, tradition, and celebration quite like Olivye Salad. Whether you call it Olivye (pronounced olive-yea), Olivier Salad, Оливье салат, or simply Russian Potato Salad or Ukrainian Potato Salad, this iconic dish holds a cherished place in Slavic cuisine. It’s renowned for its rich, creamy texture and a delightful medley of tender potatoes, tangy pickles, savory bologna, and other flavorful ingredients, all bound together by a luscious mayonnaise dressing. This perfectly balanced and satisfying salad is a must-have at family gatherings, holiday feasts, and special occasions throughout Eastern Europe and beyond.
The history of Olivier Salad dates back to the 1860s when it was created by Lucien Olivier, a chef of Belgian origin working at the Hermitage restaurant in Moscow. The original recipe was a closely guarded secret and reportedly included luxurious ingredients like grouse, veal tongue, caviar, capers, and smoked duck, served with a unique mayonnaise. Over time, as the recipe spread and became popularized, many of these expensive ingredients were replaced with more accessible alternatives, evolving into the beloved version we know today. Despite its humble modern form, Olivye Salad retains its status as a culinary masterpiece, especially during holidays like New Year’s Eve, where it often takes center stage.
The Versatility of a Beloved Classic: Olivye Salad Variations
While the core essence of Olivye Salad remains constant, its beauty lies in its adaptability. Each family often boasts its own “secret” recipe, passed down through generations, making slight tweaks to suit personal preferences. The foundational ingredients that define this classic Russian potato salad include boiled potatoes, hard-boiled eggs, dill pickles, mayonnaise, and a type of cooked meat, traditionally bologna. However, this base is incredibly versatile, allowing for endless delicious variations.
You can easily customize this classic Olivye recipe by incorporating various other vegetables. Some popular additions include fresh cucumbers for a lighter, crispier texture, or even a diced green apple to introduce a subtle sweetness and tartness. When it comes to the protein, feel free to experiment beyond bologna. Cooked chicken, ham, hot dogs, or even boiled beef can be excellent substitutes, each lending a unique flavor profile to the salad. For those who prefer a tangier dressing, a dollop of sour cream or plain yogurt can be mixed with the mayonnaise. Vegetarian versions are also delightful, simply omitting the meat and perhaps adding extra vegetables or chickpeas for texture. This recipe, as presented here, represents our family’s traditional take on this creamy potato salad – a timeless, basic version that truly celebrates the salad’s classic flavor. If you’re new to making Olivye, this is the perfect place to start. Don’t forget to share your experience and rate the recipe below!
Essential Ingredients for Your Perfect Olivye Salad
Creating the perfect Olivye Salad begins with selecting quality ingredients and preparing them with care. Each component plays a vital role in achieving the salad’s signature taste and texture. For this classic Russian potato salad recipe, you’ll need:
- 4 medium potatoes (any kind): Potatoes form the backbone of this potato salad. Opt for waxy or all-purpose potatoes that hold their shape well after boiling and dicing.
- 2 carrots: Carrots add a touch of natural sweetness and vibrant color, contrasting beautifully with the other ingredients.
- 1 onion: Finely diced onion provides a subtle sharpness and aromatic depth.
- 6 eggs: Hard-boiled eggs contribute to the creamy texture and add rich flavor.
- 2 cloves garlic: Freshly crushed garlic enhances the savory notes of the salad.
- 2 tbsp fresh dill: Dill is a quintessential herb in Slavic cuisine, offering a fresh, aromatic, and slightly anisy flavor that is essential for authentic Olivye.
- 5 Polish dill pickles: The pickles are crucial for that characteristic tangy crunch. Polish dill pickles are particularly favored for their robust flavor.
- 1/2 cup frozen peas: Green peas add a pop of color, sweetness, and a pleasant textural contrast.
- 9 oz bologna: Traditionally, a type of cooked sausage, often referred to as “Doktorskaya Kolbasa” or Russian bologna, is used. Its mild, savory flavor blends seamlessly with the other ingredients. You can also use good quality hot dogs or other cooked meats.
- 1/2 tsp salt: Seasoning is key to balancing all the flavors.
- 1/4 tsp ground black pepper: Freshly ground black pepper adds a hint of spice.
- 1 cup mayonnaise: The creamy binder that brings all the ingredients together. A good quality, full-fat mayonnaise is recommended for the best flavor and texture.
For this recipe, I specifically used Berman Brand Bologna, utilizing half of the stick shown (approximately 9 oz). Its traditional flavor is perfect for an authentic Olivye.
Step-by-Step Instructions to Craft Your Delicious Olivier Salad
Making Olivye Salad is a straightforward process, but paying attention to a few key details will ensure your salad is perfectly tender, flavorful, and visually appealing. Follow these steps to prepare your own batch of this delightful creamy potato salad:
-
Prepare the Boiled Ingredients: Begin by carefully placing the potatoes (any variety that holds shape well), carrots, and eggs into a medium-sized pot. Cover all ingredients with cold water, ensuring everything is fully submerged. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat slightly to maintain a steady simmer. Cook the vegetables and eggs for 7 minutes. At this point, carefully remove only the eggs from the pot using a slotted spoon. Immediately run the hot eggs under cold water to stop the cooking process and make them easier to peel. Set them aside to cool completely.
-
Perfectly Cook Your Root Vegetables: Allow the potatoes and carrots to continue boiling until they are tender when pierced with a fork but still firm enough to hold their shape. This usually takes an additional 10-15 minutes after the eggs have been removed. Over-boiling will result in mushy vegetables, which will compromise the texture of your salad. Once tender, drain the potatoes and carrots and set them aside to cool completely. Cooling is crucial, as warm vegetables can make the mayonnaise dressing runny and affect the overall consistency.
-
Dice Your Core Ingredients: While the potatoes and carrots are cooling, proceed with dicing the other primary ingredients. Finely dice the bologna, onion, and dill pickles into small, uniform cubes. Uniform dicing is important not only for presentation but also for ensuring an even distribution of flavors in every bite. Crush the 2 cloves of garlic using a garlic press or finely mince them. Transfer all these diced ingredients into a large mixing bowl – this will be the main bowl for assembling your creamy potato salad.
-
Assemble the Flavor Base: To the bowl containing the diced bologna, onion, and pickles, add the fresh dill, mayonnaise, salt, ground black pepper, and frozen peas. Gently stir everything together until well combined. At this stage, it’s important to taste and adjust the seasoning. The saltiness of your pickles can vary greatly, so you might need to add more or less salt to suit your preference. For this recipe, I used Polish dill pickles, and the salt level proved to be perfect without much adjustment.
-
Dice Cooled Vegetables: Once the boiled potatoes and carrots have cooled sufficiently to handle comfortably, peel their skins off. Then, dice them into small, uniform cubes, similar in size to your other diced ingredients. Consistency in dicing contributes significantly to the overall texture and aesthetic of the final salad.
-
Prepare and Add Eggs: Retrieve the cooled, hard-boiled eggs. Carefully shell them and dice them into small pieces. Add the diced potatoes, carrots, and eggs into the large mixing bowl with the pickle and bologna mixture.
-
Combine and Chill: Gently toss all the ingredients together in the bowl until everything is thoroughly coated with the creamy mayonnaise dressing. Be careful not to mash the potatoes. Once mixed, cover the bowl and refrigerate the Olivye Salad for at least 2-3 hours, or ideally overnight. Chilling allows the flavors to meld beautifully, resulting in a much more delicious and cohesive salad. Serve chilled and enjoy the classic taste of this beloved Slavic dish!
Rate This Recipe
Pin Recipe
Classic Olivye Salad {Оливье Cалат}
Ingredients
-
4 medium potatoes (any kind, like Russet or Yukon Gold)
-
2 carrots
-
1 onion (finely diced)
-
6 eggs (hard-boiled)
-
2 cloves garlic (crushed)
-
2 tbsp fresh dill (chopped)
-
5 Polish Dill Pickles (diced)
-
1/2 cup frozen peas (thawed)
-
9 oz Russian bologna (or quality cooked ham, or hot dogs, diced)
-
1/2 tsp salt (adjust to taste)
-
1/4 tsp ground black pepper
-
1 cup mayonnaise (full-fat for best results)
Instructions
-
Place the potatoes, carrots, and eggs into a medium-sized pot. Cover generously with cold water and bring to a full boil. Once the water boils vigorously, reduce heat to a simmer and cook for 7 minutes. At this point, carefully remove the eggs only. Immediately run the eggs under cold water until completely cool, then set aside.
-
Continue boiling the potatoes and carrots for an additional 10-15 minutes, or until they are tender when pierced with a fork, but still firm and not mushy. Drain the cooked vegetables and let them cool completely at room temperature. This is crucial for the salad’s texture.
-
While the vegetables are cooling, finely dice the bologna, onion, and pickles into small, uniform cubes. Crush the 2 cloves of garlic. Transfer all these diced ingredients into a large mixing bowl.
-
Add the chopped dill, mayonnaise, salt, black pepper, and thawed frozen peas to the pickle and bologna mixture in the bowl. Stir gently to combine, forming the dressing base. Taste and adjust salt if necessary, considering the saltiness of your pickles.
-
Once the potatoes and carrots are cool enough to handle, peel their skins off. Dice them into small, uniform cubes, matching the size of the other ingredients.
-
Shell the cooled hard-boiled eggs and dice them into small pieces. Add the diced potatoes, carrots, and eggs to the large mixing bowl with the prepared dressing and other ingredients.
-
Gently toss everything together until all ingredients are evenly coated with the creamy mayonnaise dressing. Be careful not to mash the potatoes. Cover the bowl and refrigerate the Olivye Salad for at least 2-3 hours, or preferably overnight, to allow the flavors to fully meld. Serve chilled and enjoy!