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Nastya's Russian Olivye Salad

A delicious and hearty Russian potato salad that makes great leftovers
Course Side Dish
Cuisine Russian
Servings 8


  • 3 large potatoes
  • 4 carrots
  • 8 eggs
  • 6 beef or turkey hot dots (can sub cooked chicken, Russian sausage, or vegetarian soy dogs)
  • 3 large pickles
  • 1 12 oz bag frozen peas, thawed
  • 1.5 cups mayonnaise
  • fresh dill (optional)


  • Boil the potatoes with the carrots in a medium pot just until tender, 20-30 min, depending on the size of the vegetables. Cook the vegetables in their skins, and don't overcook.
  • Hard boil the eggs. (You can easily hard boil eggs in the Instant Pot.)
  • Peel and cool the vegetables and eggs. Drain the peas.
  • Dice the other ingredients.
  • Mix ingredients together in a large bowl with the mayonnaise.