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Olivier Russian Salad Recipe – this is the Bulgarian version of a very popular Russian salad, made with diced potatoes, carrots, pickles, eggs, peas, sometimes meat like ham (some people use bologna or salami) and a creamy dressing made with mayo.
I usually make this Olivier Russian Salad Recipe around the holidays – Christmas and NYE. I almost called this “Bulgarian ” Russian salad !
I’m not going to lie, it is very popular in Bulgaria and we love it! This is not an authentic recipe, it is just the way I like to make it. you can serve it on its own, as an appetizer or a side, but it also tastes great on a slice of toast.
I know a few different versions of Olivier salad (called Ruska Salata in Bulgaria), but I just love preparing it this way!
All you need to do is boil some potatoes, carrots and eggs. Then chop all ingredients. Chopping the vegetables is the most time consuming part in this recipe.
I used salami this time, since this was the only meat I had in the fridge. Ham of Bologna could be substituted, or you can completely skip the meat.
I like chopping the into very small pieces, almost the size of peas. Larger, bite sized pieces are also acceptable, but I just love the texture of this Olivier Russian Salad better when everything is finely chopped.
This Olivier Russian Salad Recipe was my favorite to make when I was a child. It is a great project for kids. I used to love to help my mom make it and compete with my sister on who is going to chop the veggies faster.
This Olivier Russian Salad Recipe makes a creamy, chunky and colorful salad, perfect for a party or celebration.
Packed with a combination of savory, crunchy delicious ingredients, could be made year round.
Add more mayo for a creamier texture, if you prefer it.
I used frozen peas, that I defrosted and boiled, but canned peas could be used instead.
Hope you get to try it!
Keep in mind that you can always call someone to help with chopping or try using a food processor.
Olivier Russian Salad Recipe
- 1 lb potatoes, I use Yukon Gold
- 5 large eggs
- 1 1/2 cups chopped dill pickles
- 1 cup chopped carrots
- 1 1/2 cups peas
- 2/3 cups chopped salami
- 1 cup Mayonnaise
- 1 tsp Dijon Mustard
- 1 tsp vinegar, optional
- salt + pepper to taste if needed
- Boil potatoes, peel and chop into small cubes.
- Boil peas until soft, or use canned instead.
- Boil eggs, peel and chop into small cubes.
- Boil carrots, chop into small cubes. I like to leave them on the crunchier side, not too soft.
- Chop pickles and meat.
- Combine all ingredients in a bowl. Stir to combine. Serve or cover and refrigerate for up to 5 days.
Nutrition information is automatically calculated, so should only be used as an approximation.