Everyone has a different opinion on what goes into a proper olivie – what vegetables, even what meat. It can be made with veal, chicken or ham, but classic Soviet olivie is made with bologna, called doktorskaya kolbasa. This was a new sort of kielbasa, developed in 1936, inspired by American bologna but developed with 99% less fat and all natural ingredients, hence the name: doctor’s kielbasa.
- 3 potatoes boiled, skin on
- 4 eggs hard boiled
- 1 pound bologna
- 6 to 7 pickles in brine (not vinegar!)
- 1 (15-ounce) can of sweet peas
- ¼ onion finely chopped
- 3 tbsps mayonnaise
- Let potatoes and eggs cool and peel them. Chop potatoes, eggs, bologna and pickles into ½-inch pieces or smaller and put into bowl.
- Drain liquid from peas, add them and onion to the bowl and mix.
- Add mayonnaise, salt if necessary and mix.
- If potatoes are still a little warm, refrigerate the salad for about 15 minutes before serving.