Potato Salad – Olivye


The potato salad is one of the most favorite and most popular dishes in Ukraine and Russia.  All my family and friends love this salad.

In Ukraine, potato salad is known by two names.  The first and original name is a “meat salad”.  Why meat?  Years ago when sausage or bologna was rarely sold in stores, women cooked chicken breasts to add to this salad.  When I was a very little girl, I still remember when Ukrainian cooks used chicken meat instead of bologna or sausage in it.

Later I learned that many people use another name, “Olivye”, for potato salad.  For a long time I had no idea what the origin and meaning of this word was, since it was not a Ukrainian word.  Recently I’ve learned that this salad originally was invented in the 1860s by a Belgian chief, Lucien Olivier, who actually worked in one of Moscow’s famous restaurant in Russia.  Since the recipe of that salad was kept secret for a long time, it went widely in many different variations.

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  • Potatoes –  3 medium size
  • Carrots –   3 medium size
  • Eggs – 4 large
  • Bologna (or chicken meat, canned or fried) –  12 oz (340 g)
  • Pickles –   4  medium size, or to taste
  • Peas, canned –  3/4  of one  15 oz (425g) size can
  • Onion –   1/3 – 1/2 of medium size
  • Apple –  1/2 or more, optional
  • Salt –  1/2 tsp or less, for taste
  • Mayonnaise – 4 tbsp

Notes: I prefer using sour-sweet marinated homemade pickles. Not every store-bought pickles would give that delicious taste to the salad. Just keep that in mind.

My favorite bologna for this salad is so called “Doctorska” from the local European store. It is similar to “Alex’s Meat Baby Bologna” which also is a good option.

I also choose medium sweet sour apple for it.


  1. Take unpeeled potatoes, carrots,  and fresh eggs.
  2. Put potatoes, carrots, and eggs into the pot, fill with water, turn on the heat. Reduce heat after it’s boiling, set a timer for 10 min.  When timer beeps, take the eggs out of the pot and put them into cold water, so that after cooling they will be easier to peel.
  3. Set timer for another 10 minutes. After that the carrots should be ready, so remove them from the pot, and let them cool.
  4. After potatoes, carrots, and eggs are cooled, peel them.
  5. Cut all ingredients into small cubes, whichever way you prefer. If using chicken meat, use either canned or fried fresh meat cut in small chunks/cubes.
  6. For eggs, I use first an egg slicer, then chop them with a Vidalia chopper (my favorite), using the smaller size grid.
  7. Slice pickles first then chop into small cubes with chopper or just with a knife.
  8. Slice and cut/chop in the same way the potatoes, carrots, and bologna. I use the same or similar bologna that is shown on the picture.
  9. Open a can of sweet peas, drain. For this recipe I use about 3/4 of a 15 oz (425 g) can.
  10. Chop the onion. You may adjust the amount as desired to taste.
  11. You may add a half of a big apple or even more, peeled, sliced and chopped in the same way as the other ingredients.
  12. Combine all the ingredients including the mayonnaise in a bigger bowl and mix well with a big serving spoon.
  13. Potato salad is ready to eat. It can be served cold with or without bread.




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