Place the unpeeled potatoes and carrots in a large pot, add some salt, cover with water, and bring to a boil. Once boiling, reduce the heat and cook until the vegetables are tender.
In another pot, bring water with a pinch of salt and a tablespoon of vinegar to a boil. Add the eggs and cook for 13 minutes until hard-boiled.
Meanwhile, dice the fermented cucumbers and Russian bologna.
Once the vegetables and eggs are cooked, peel and dice them.
In a large bowl, combine all the ingredients (except the vinegar), season with salt, and mix well.
Let the Olivier salad rest in the refrigerator for at least a couple of hours before serving.
