Authentic Russian Salad 'Olivye' This is a recipe my mom and grandmother use every time there’s a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.

prep: 30 mins cook: 20 mins total: 50 mins Servings: 10 Yield: 10 servings


  • 6 potatoes, peeled
  • 1 carrot, or more to taste
  • 4 eggs
  • 6 large pickles, cut into cubes
  • 1 (15 ounce) can peas, drained
  • ½ cup cubed fully cooked ham, or to taste
  • 1 tablespoon chopped fresh parsley, or to taste (Optional)
  • ½ cup mayonnaise, or to taste


    Step 1

    Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.

    Step 2

    Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.

Nutrition Facts

Per Serving: 261 calories; protein 8.4g; carbohydrates 30.7g; fat 12.4g; cholesterol 82.4mg; sodium 1306.5mg.


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