Serves 8
70 min
Olivie (Russian Potato Salad)
Recipe GLPR247814c0f02ace
A classic Eastern European salad combining boiled potatoes, carrots, and eggs with a creamy dressing. This hearty dish balances tender vegetables with a tangy mayonnaise and sour cream sauce, finished with dill pickles and bologna for a rich, satisfying flavor.
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Ingredients
2 large potatoes, peeled
3 carrots, peeled
1 (15 ounce) can sweet peas, drained
3 dill pickles, chopped
1 onion, finely chopped
3 bologna slices, chopped
2 hard-boiled eggs, chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
0.5 teaspoon salt
ground black pepper to taste
Directions
Place whole peeled potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, approximately 35 to 40 minutes. Remove with a slotted spoon and set aside to cool completely.
In the same pot of boiling water, add the peeled carrots and cook until just tender, about 8 to 10 minutes. Remove and set aside to cool completely.
Once the potatoes and carrots have cooled, cut them into small cubes, approximately ½-inch in size. Transfer to a large mixing bowl.
Add the drained canned peas, chopped dill pickles, finely chopped onion, and chopped bologna to the bowl with the potatoes and carrots. Mix gently to combine.
In a small bowl, whisk together the mayonnaise and sour cream until smooth and well blended.
Pour the mayonnaise mixture over the potato and vegetable mixture. Add salt and season with ground black pepper to taste. Fold everything together gently until all components are evenly coated with the creamy dressing.
Gently fold in the chopped hard-boiled eggs, being careful not to break them into too small pieces.
Adjust seasoning with additional salt and pepper as desired. Serve chilled or at room temperature.
