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Olivie (Russian Potato Salad) Recipe

Recipe by: petitchameau

"A Russian and Eastern European potato salad; one version of it at least! Best served cold with some good bread!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook15 m
  • Ready In1 h 10 m
  • 1Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and rinse with cold water until cold. Dice potatoes and carrots.
  • 2Combine potatoes, carrots, sweet peas, pickles, onion, bologna, and eggs together in a large bowl. Stir mayonnaise, sour cream, salt, and black pepper gently into potato mixture until well combined. Cover bowl with plastic wrap and refrigerate until cold, at least 30 minutes.
Footnotes
  • Cook's Note:
  • Ingredients can be added or left out depending on personal taste. Some people may like additional mayonnaise and sour cream.
Ingredients
  • 8 servings
  • 191 cals
  • 2 large potatoes, peeled and sliced lengthwise
  • 3 carrots, peeled and sliced lengthwise
  • 1 (15 ounce) can sweet peas, drained
  • 3 dill pickles, chopped, or more to taste
  • 1 onion, finely chopped
  • 3 bologna slices, chopped (optional)
  • 2 hard-boiled eggs, chopped
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1/2 teaspoon salt
  • ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    191
    10%
  • Fat:
    6.9
    11%
  • Carbs:
    26.1
    8%
  • Protein:
    7.2
    14%
  • Cholesterol:
    61
    20%

Based on a 2,000 calorie diet

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