Russian Potato and Beef Salad 'Olivier'

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Anya 0

"A different kind of salad, but so good!"
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50 m servings 330 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place potato, carrots, and eggs in a pot and pour in enough water to cover; bring to a boil. Reduce heat and simmer for 15 minutes. Remove carrots using a slotted spoon, cool on a work surface, and dice. Continue simmering eggs and potato for 5 more minutes. Remove eggs with a slotted spoon and transfer to a bowl of ice water until cooled, about 5 minutes. Peel eggs and dice. Continue cooking potato until tender, about 5 more minutes. Drain pot, cool potato on a work surface; dice.
  2. Combine potato, carrots, eggs, peas, pickles, onion, dill, salt, and pepper in a bowl. Stir mayonnaise into salad until evenly coated.


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sounds good but leaves a lot out. Like what do you do with the beef?'Cut potatoes in chunks or diced or how? Do you cook the bologna with the carrots ? Lot missing

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