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.