Slavic Olivier Salad is a creamy, hearty potato salad combining boiled vegetables, hard-boiled eggs, chicken or bologna, pickles, and mayonnaise. This classic Eastern European dish is rich, satisfying, and often served at celebrations.
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Boil the potato and carrot until tender. Hard-boil the eggs. Allow all to cool completely.
Peel the cooled potato, carrot, and eggs.
Dice the carrot into small, even pieces and add to a large mixing bowl.
Dice the potato and add it to the bowl.
Dice the hard-boiled eggs and add them to the bowl.
Add the diced cooked chicken to the bowl. Alternatively, you can use diced Eastern European bologna.
Add the drained canned sweet peas.
Add the diced pickles, diced white onion, salt, and black pepper to the bowl.
Add the mayonnaise and gently mix all ingredients together until everything is evenly coated.
Transfer to a serving dish and enjoy.
Refrigerate in an airtight container for up to 3 days. Stir gently before serving; do not freeze, as the texture will degrade.
Yes. Assemble the salad up to 24 hours ahead and refrigerate in an airtight container. The flavors meld and deepen overnight.
Use ham, smoked turkey, or additional cooked chicken. Some recipes use canned tuna for a lighter variation.
Dice vegetables and eggs evenly into small pieces, cool them completely before mixing, and fold in mayonnaise gently just before serving.
Yes, blanch fresh peas for 2–3 minutes, drain, and cool before adding to the salad.
Not in the traditional version, as it relies on mayonnaise. Use vegan mayo for a dairy-free adaptation.
