Olivieh (Potato salad)

Potato salad, a staple food of many countries around the world, has historically been a little on the fancy side in Russia where its recipe originates. It has become quite popular across the Mediterranean. It's relatively easy to make (and to mess up) and tame for larger crowds. Be prepared to put in a fair share of elbow grease.

I've made this originally for 25, but turns out my calculations were off by a factor of 2.


Serves: 50 persons





  1. Boil potatoes in water until soft. The time varies depending on the size of the potatoes, but potatoes should give easily when poked with a fork.
  2. Boil eggs in water until firm, about 15-20 minutes. Yolk should be hard.
  3. Boil chicken breasts in water until well-done, 10-15 minutes.
  4. Finely chop pickles into cubes about 25x25mm (See substitutions for easier alternative).
  5. Slice Bologna vertically into small 50x50mm slices.
  6. Let potatoes and eggs cool and peel the skin.
  7. Mash potatoes and eggs into a puree.
  8. Finely slice chicken breast.
  9. Mix potatoes, eggs, chicken breast, mayo, green peas, corn niblets, sliced bologna, spices together. Mix well.


Serve cold with warm pita bread.