Russian Olivye Salad (New Year's Eve Traditional) | CookOS

Russian Olivye Salad

Name: Russian Olivye Salad (New Year's Eve Traditional)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: Russian
Ingredients: 1 lb bologna; 4 large eggs, hard-boiled; 3 medium potatoes, boiled; 2 medium carrots, boiled; 1 cup kosher dill pickles, chopped; 1 can (8.5 oz) sweet peas, drained; 1 cup mayonnaise

Russian Olivye Salad is a traditional holiday staple combining boiled potatoes, eggs, bologna, pickles, and peas bound in mayonnaise. This hearty, creamy salad is a New Year's Eve essential in Russian cuisine.

🌍Russian 🏷️Olivye salad 🏷️Russian salad 🏷️Potato salad 🏷️Bologna New year's dish

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

milanarussianwifeonTikTok

Total

45 min

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by milanarussianwife

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

milanarussianwifeonTikTok

Ingredients

1 lb bologna
4 large eggs, hard-boiled
3 medium potatoes, boiled
2 medium carrots, boiled
1 cup kosher dill pickles, chopped
1 can (8.5 oz) sweet peas, drained
1 cup mayonnaise

7 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Chop the bologna into small cubes.
2
Place the chopped bologna into a large mixing bowl.
3
Chop the hard-boiled eggs and add them to the bowl.
4
Peel the boiled potatoes, chop them into small cubes, and add to the bowl.
5
Peel the boiled carrots, chop them, and add to the bowl.
6
Chop the pickles and add them to the bowl.
7
Add the drained can of sweet peas to the bowl.
8
Add the mayonnaise to the bowl.
9
Mix all ingredients together until everything is well combined and coated in mayonnaise.
10
Serve and enjoy.

Was this recipe helpful?

Tips & Notes

Pro tips

Chill all ingredients before mixing to prevent the salad from warming up and becoming mayo-heavy.
Cut all ingredients into uniform small dice (roughly 0.25 inch) so each bite has balanced flavor and texture.
Fold in mayo gently in two additions, tasting between to avoid over-dressing; mayo can always be added but not removed.
Let the finished salad rest in the refrigerator for at least 1 hour before serving to allow flavors to meld.

Substitutions

Bologna → diced ham or cooked chicken breast (maintains creamy salad structure)
Kosher dill pickles → sweet pickle relish or cornichons (changes tang level)
Canned sweet peas → fresh or frozen peas, thawed and drained (slightly firmer texture)
Mayonnaise → sour cream mixed with mayo 1:1 (lighter, tangier result)

Storage & make-ahead

Cover and refrigerate up to 3 days. Stir gently before serving; do not freeze. Best enjoyed within 2 days of assembly.

Common Questions

Can I make Russian Olivye Salad ahead of time?

Yes, prepare it 1–2 days ahead and refrigerate. Add mayo just before serving to prevent sogginess, or stir through gently before plating.

What type of bologna works best for Olivye Salad?

Use quality deli bologna or Russian-style bologna (if available). Avoid thin-sliced sandwich bologna; aim for thicker cuts that hold texture when chopped.

How do I keep the salad from becoming watery?

Drain boiled potatoes, eggs, and canned peas thoroughly. Chop pickles and pat dry. Add mayo gradually, stirring gently to coat without oversaturating.