Kate at the Sunday Stack shared this very traditional Russian recipe for Olivye Salad which she says is always served at New Years Eve. We were charmed by the family quirks (why would you pat gherkins dry after chopping them?) and reminded of a similarly named but very different salad our Yelp friend Leo shared a few years back which also insists the ingredients must be cut to exactly the same size (though his are quite a bit larger). Anyhow, Happy New Year and let’s hope 2026 is a good year for all.
olivye salad:
serves about 8-10
15 oz canned sweet green peas
3/4 cup cornichons/gherkins, diced then patted dry
4 hard boiled eggs
1 lb baby bologna/mortadella
3 medium yellow potatoes (or 2 large)
4 small whole carrots
about 3/4 cup mayo, or to your liking
salt + pepper to taste
fresh dill to garnish
for the eggs: add them to a saucepan filled with water. bring to a boil then cook for 12 minutes. remove from heat, pour off the water, flush with cold water and let them cool completely in the fridge.
for the potatoes and carrots: wash and add them to a pot (unpeeled). cover them with cold water, close the lid, and cook for 20-30 minutes, or until they are easily pierced with a fork. be sure not to overcook them to mush. let cool to room temperature.
my parents say not peeling them prior is esssenntialllllllllll but I have yet to test the method of peeling first out of fear of being disowned. do what you will with this info.
to peel the vegetables, use the back of a small knife to scrape the skins off after they come to room temp.
in the meantime, drain your peas then lay them out on a paper towel lined plate. allow them to sit and dry while you cut your vegetables.my mom likes to change the towel once more to ensure very dry peas. add them AFTER your mayo.
d
ice every single ingredient to 1/4” cubes. it takes some time but the small dice is essential!!when ready to dress, add 3/4 cup mayo first, and using a spatula or very large spoon, gently fold the mayo in. check the consistency – this is highly dependent on your taste. we like adding mayo until the salad just holds together on a spoon and no individual ingredients are falling off alone. if you like it heavier, add 1 tbsp at a time.
finally, fold in the peas. taste for salt. usually the mayo is salty enough and you might just need a pinch of salt. add crushed black pepper if you like! refrigerate olivye for 1-2 hours until very chilled. garnish with dill and even some hard boiled eggs if you like!
let me know if you try it!!!
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xoxo Katie
