[VIDEO] Exploring Russian cuisine with salad olivier

Calvin Falk

Kendall Levison, Dining Editor

Learn how to make the classic Russian dish Salad Olivier in our WSN original video. This dish is traditionally prepared for New Year’s Eve, but it’s also simple enough to make in a dorm kitchen.

Salad Olivier

  • 2 medium red potatoes
  • 1 medium carrot
  • 2 eggs
  • 1 can of green peas, drained
  • 1/3 pound of bologna  
  • 3 small dill pickles
  • 2-3 tablespoons of mayo
  • Lemon juice, to taste
  • Dill, for garnish


  1. Cook the potatoes and carrots in simmering water until tender when pierced with a fork.
  2. Cook the eggs by placing them in a pot and covering them with cold water. Bring to a boil over medium heat, then turn off the stove and cover the pot. Wait 10 minutes, then move the eggs to a bowl of cold water. When completely cool, crack the eggs by rolling them on a flat surface, then peel off the shell.
  3. Dice the carrots, potatoes, eggs, bologna and pickles into small cubes. Add to a bowl and mix with mayonnaise and lemon juice. Serve with dill.

Recipe courtesy of Sevara Akhmadalieva

Email Kendall Levison at [email protected]