Olivye, the Ukrainian take on potato salad, is a creamy, tangy, and deeply satisfying dish with roots in Russian and French cuisine. It balances rich mayo dressing with a fresh bite of pickles and tender potatoes.
It pairs beautifully with hearty dishes and bold flavors—try it with Cheesy Taco Hashbrown Casserole Crockpot for a satisfying feast or a crisp, sophisticated Vesper cocktail for a refined touch.
Each bite offers a nostalgic mix of creamy, crunchy, and savory elements, making it endlessly adaptable. Swap ham for smoked tofu, add a dash of mustard for depth, or mix in fresh herbs for brightness.
What I Didn’t Expect About This Recipe!
- More than just a potato salad – The mix of textures and flavors makes it feel like a full meal in itself.
- Even better the next day – Letting it chill overnight enhances its depth, making it a great make-ahead dish.
- Unexpectedly versatile – Works as a side, a sandwich filling, or even a topping for crunchy toast.
- A global classic with personal flair – Every family has its own twist, so don’t be afraid to make it your own.
- Rich, tangy, and absolutely addictive – The perfect balance of creamy and zesty keeps you coming back for more.
Olivye Ukrainian Potato Salad Recipe
Olivye, also known as Ukrainian potato salad, is a creamy, hearty dish featuring tender potatoes, carrots, eggs, pickles, peas, and ham, all bound together with rich mayonnaise and fresh dill. This comforting classic is perfect for celebrations, offering a delightful balance of textures and flavors in every bite.
Equipment
- Large pot
- Colander
- Cutting board
- Knife
- Large mixing bowl
- Spoon or spatula
Ingredients
- 6 potatoes, peeled
- 1 can peas, drained
- 4 whole eggs
- ½ cup mayonnaise, or to taste
- 1 tbsp chopped fresh dill, or to taste
- ½ cup cubed fully cooked ham, or to taste
- 6 large pickles, cut into cubes
- 1 carrot
Instructions
- Bring a large pot of water to a boil.
- Add the potatoes, bring to a boil again, and cook for 5 to 10 minutes.
- Add the carrots and whole eggs, continuing to boil until the potatoes are tender, about 10 to 15 minutes.
- Drain and allow the mixture to cool slightly.
- Chop the potatoes and carrots into small cubes, peel the eggs, and chop them as well.
- In a large mixing bowl, combine the potatoes, carrots, eggs, pickles, peas, ham, and dill.
- Stir in the mayonnaise until everything is well coated.
- Serve chilled or at room temperature.
Notes
- Boil the eggs separately if you prefer firmer yolks.
- Use waxy potatoes like Yukon Gold to prevent them from becoming mushy.
- For extra tang, add a splash of pickle brine to the mayonnaise before mixing.
| Nutrition | Value |
| Calories | 261kcal |
| Carbohydrates | 31g |
| Fibre | 5g |
| Fat | 12g |
| Protein | 8g |
| Cholesterol | 82g |
Tips To Ease Your Job!
- Pre-cook in Advance – Boil the potatoes, carrots, and eggs ahead of time and refrigerate them for faster assembly.
- Uniform Chopping – Cut all ingredients into small, even cubes for a well-balanced texture in every bite.
- Use a Potato Ricer – Instead of chopping, gently press the potatoes through a ricer for a fluffier consistency.
- Chill Before Serving – Let the salad sit in the fridge for at least an hour to enhance the flavors.
