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Russian Salad "Olivier"

Salad Olivier (pronounced Oliv-yie), also known as Russian Salad, is one of the most popular dishes served throughout Eastern Europe. Fans of this dish know that once you’ve sampled a spoonful of this hearty mix, you’ll be going in for seconds and thirds.

While this recipe is a more traditional version, there are so many variations of this flavorful dish! I prefer to swap the pickles for fresh cucumbers for a less tangy flavor, while at the same time using turkey bologna instead of traditional bologna for a slightly healthier option.

Many chefs will tell you that the secret to the recipe is using traditional Russian Mayonnaise, but I actually prefer using a glob of regular ole Hellman’s. Try a bit of both and see which version gets your family’s seal of approval!



  • 1 Pound of bologna
  • 1 Can of sweet peas
  • 3 Pickles
  • 4 Medium-large potatoes
  • 3 Medium carrots (optional)
  • 2 Small-medium Onions
  • 6 Hard boiled Eggs
  • Mayonnaise (to taste)
  • Salt (to taste)
  • A dash of pepper

Bring eggs to a boil. Once hard boiled, immediately turn off and toss into ice cold water. This will make the eggs much easier to peel. Once cooled, fully peel the hard boiled eggs.

Boil Potatoes and carrots (in skin). Once boiled, cool and peel.

Chop potatoes, carrots, eggs, onions, pickles and meat into bite-sized cubes.

Add in can of sweet peas.



Stir together all salad ingredients.

Add in Mayonnaise to taste (thick and creamy, but not overpowering) - I recommend only adding mayonnaise to the part that is going to be eaten immediately, as the rest may spoil before you get a chance to enjoy it.



Add salt and pepper to taste, and dig in!

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