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This salad is a staple and is always made for New Year's celebration. Since I learned how to cook from my mom and my grandmother most of the recipes I make I don't have written down, I just make them - I plan to fix it in 2026 and start recording the recipes properly. Here's a link to a good/proper recipe: https://natashaskitchen.com/olivye-ukrainian-potato-salad/

If you actually make this, couple of mods and recommendations: Add 1 or 2 medium gala apples - the apples add extra crunch and balance. I used leftover ham, traditionally this was made with beef (boiled), I recommend black forest ham or roast beef. Mayo - I'm very picky about mayo (we buy russian mayo from a local store that needs to be refrigerated), get at least Hellman's if you can or make it yourself. You can cut mayo with sour cream, usually 60/40 (mayo/sour cream) or to taste. Lastly, add a dash of onion powder and dash of garlic powder - it tastes better.

Cheers and Happy New Year!

This salad is a staple and is always made for New Year's celebration. Since I learned how to cook from my mom and my grandmother most of the recipes I make I don't have written down, I just make them - I plan to fix it in 2026 and start recording the recipes properly. Here's a link to a good/proper recipe: https://natashaskitchen.com/olivye-ukrainian-potato-salad/ If you actually make this, couple of mods and recommendations: Add 1 or 2 medium gala apples - the apples add extra crunch and balance. I used leftover ham, traditionally this was made with beef (boiled), I recommend black forest ham or roast beef. Mayo - I'm very picky about mayo (we buy russian mayo from a local store that needs to be refrigerated), get at least Hellman's if you can or make it yourself. You can cut mayo with sour cream, usually 60/40 (mayo/sour cream) or to taste. Lastly, add a dash of onion powder and dash of garlic powder - it tastes better. Cheers and Happy New Year!
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[–] • 1 pt

Authentic Russian Olivier uses doctor's sausage (doktorskaya kolbasa), which is the premium sausage type found in Russia, and especially in Soviet times. It was called that because even doctors recommended it, and its ingredients were meticulously measured. Also, this salad is very particular about the slicing method - everything must be cut in equally measured cubes. Yours looks great, I like the apple touch - actually my mom used it as a secret ingredient as well.

I'm going to post a recipe for another classic Russian salad, so stay tuned!

[–] • 1 pt

Thank you for sharing, side note I am from Russia (born and raised), we made Olivye with boiled beef and not doktorskaya, every family does it differently. Many add a fresh onion, we never did as we don't tolerate it well.