New Year Eve Olivier Salad

Flora S.


  • 2 lb waxy potatoes such as Yukon Gold;
  • 1 large carrot
  • 2 lb unsliced bologna
  • 1 white onion minced;
  • 1 can green peas drained;
  • 3 hardboiled eggs mashed;
  • 3 tbsp fresh dill weed minced;
  • 3 dill pickles quartered lengthwise and sliced;
  • 1 tsp black peppercorns;
  • 2-3 bay leaves
  • 1 cup mayonnaise freshly made preferable;
  • salt
  • freshly ground black pepper


  • Place potatoes and carrot, unpeeled, into a stock pot.
  • Add bay leaves, peppercorns, and enough boiling water to cover.
  • Simmer until done when pricked with a fork, but not falling apart.
  • Cool completely and peel. Cube potatoes and bologna.
  • Slice the carrot in half lengthwise.
  • Split each half into thirds lengthwise and slice across.
  • Toss together potatoes, bologna, carrot, pickles, eggs, onion, peas, and dill.
  • Season with ground black pepper.
  • Add mayonnaise, mix well, and chill before serving.


(IMPORTANT: Those ingredients that are cubed; for purposes of Olivier salad, are cubed SMALL. The side of each cube should be no more than 1/3 inch.)

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