Russian Potato Salad Olivier (From South Russia)

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“There are so many versions of this salad. This is one of the simplest Russian salads. I do not think I know anybody who didn't like this salad after they tried it. I believe every Russian lady knows how to cook this one in her own way. Here is my version of this traditional Russian salad.”

Ingredients Nutrition


  1. Boil potatoes and eggs, let cool.
  2. Shred potatoes and eggs using hand grinder or cut into 1/4-inch dice.
  3. Dice bologna, cucumbers and/or pickles as well as apple. (pill apple beforehand).
  4. Drain the can of peas.
  5. Combine all ingredients in a large bowl and mix well adding salt, pepper and mayonnaise as needed.
  6. Move well mixed salad into a large serving bowl.
  7. Note: if you prefer creamier salad, shred your ingredients, if you prefer to taste each ingredient in your salad cut them. I prefer shredding, I think it tastes better and takes less time to prepare. You can also add shredded fresh or cooked carrots, as well as diced of azalea onion. I usually cook my potatoes and eggs a day before and let them stand in refrigerator. Also, if you short on time, you can make this salad a day before, but do not put mayonnaise until ready to serve.

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