Makes 4-6 Servings

4 medium size boiling potatoes

4 hard boiled eggs

1 lb. bologna

6 kosher dill pickles

1 15 oz. can of peas

2 tb mayonnaise

½ sweet onion minced (optional)


Prep time: 1 hour  |  Cook time: 30 minutes

The history of this salad is that it was invented in the 1860’s and named for chef Lucien Olivier, its creator. The Belgian ran a Parisian style restaurant in Moscow called the “Hermitage”. He guarded his recipe with his life, insisting that only he can prepare it and took the recipe to his grave. Since then, Salad Olivier has become a Russian staple at any celebration table.

In a medium size pot, bring water to a boil, reduce to a medium boil and boil the potatoes for 20 minutes. Drain the water and let cool. Peel the potatoes once cool. Cut all of the ingredients into small cubes and mix well together. Add peas and mayonnaise. Serve.

There are many variations to this dish. Some like to add boiled carrots or instead of bologna adding boiled chicken or beef. We like bologna because it does add some additional depth of flavor but feel free to find your own way.

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