Chicken Olivye (Chicken Potato Salad)

The most exciting potato salad you'll try! This chicken olivye is a favorite at church potlucks. | natashaskitchen.com

Olivye (sometimes spelled olivier) is a potato salad that is ridiculously popular among Slavic people. This salad has been and always will be a staple at our church potlucks. If you’re used to traditional American potato salad, you’re definitely in for a treat with this olivye.

I got the idea to use chicken in leu of kielbasa from a birthday party this past weekend. P.S. Don’t miss our quick and easy method of making the carrots and potatoes. With the right tips and shortcuts, you’ll have this salad done in no time!

The most exciting potato salad you'll try! This chicken olivye is a favorite at church potlucks. | natashaskitchen.com

Ingredients for chicken potato salad:

1 lb or about 2 medium chicken breasts (or use store-bought rotisserie chicken)
3 medium/large russet potatoes, peeled
3 large carrots, peeled.
2 cups of thawed frozen peas
5 large eggs, boiled and diced (click for quick how-to)
12 baby dill pickles (2 cups diced)
1 small yellow onion, finely diced
1/4 cup chopped fresh dill
1 cup mayo, or to taste
1/2 tsp Salt or (to taste)
1/4 tsp Pepper or (to taste)

The most exciting potato salad you'll try! This chicken olivye is a favorite at church potlucks. | natashaskitchen.com

How to Make Chicken Potato Salad:

1. Place chicken breasts in a medium sauce pan (cut large breasts in half), cover with water, add 1 tsp salt and bring to a boil. Reduce heat, cover and simmer 15-20 min or until cooked through. Drain and let rest until cool enough to handle then dice. If using rotisserie chicken, remove skin and dice the chicken meat. Place in large mixing bowl.

The most exciting potato salad you'll try! This chicken olivye is a favorite at church potlucks. | natashaskitchen.com

2. Peel and finely dice carrots, then peel and dice potatoes the same size as carrots (we use the “chop wizard” with the smaller blade attachment for the potatoes and dice carrots by hand). Place carrots and potatoes into a medium pot and cover with water. Add 1 tsp salt and bring to boil. Continue cooking uncovered for 10-12 min or until tender then rinse with cold water and drain. Transfer to paper towels to remove any excess water. Transfer to mixing bowl.

Chicken Olivye-2The most exciting potato salad you'll try! This chicken olivye is a favorite at church potlucks. | natashaskitchen.com The most exciting potato salad you'll try! This chicken olivye is a favorite at church potlucks. | natashaskitchen.com

3. Add remaining ingredients to the mixing bowl: 2 cups peas, 5 diced eggs, 12 diced baby pickles, finely diced onion, 1/4 cup fresh dill. Stir in mayo, salt and pepper to taste.

The most exciting potato salad you'll try! This chicken olivye is a favorite at church potlucks. | natashaskitchen.com The most exciting potato salad you'll try! This chicken olivye is a favorite at church potlucks. | natashaskitchen.com

Chicken Olivye (Chicken Potato Salad)

4.9 from 17 reviews
Prep time:
Cook time:
Total time:
Olivye (sometimes spelled olivier) is a potato salad that is ridiculously popular in Russia and many Eastern European countries. We're changing it up and using chicken instead of kielbasa.
Author:
Skill Level: Easy/Medium
Cost To Make: $9-$12
Serving: 8-10 (as a side)

Ingredients

  • 1 lb or about 2 medium chicken breasts (or store-bought rotisserie chicken)
  • 3 medium/large russet potatoes, peeled
  • 3 large carrots, peeled.
  • 2 cups of thawed frozen peas
  • 5 large eggs, boiled and diced
  • 12 baby dill pickles (2 cups diced)
  • 1 small yellow onion, finely diced
  • ¼ cup chopped fresh dill
  • 1 cup mayo, or to taste
  • ½ tsp Salt or (to taste)
  • ¼ tsp Pepper or (to taste)

Instructions

  1. Place chicken breasts in a medium sauce pan (cut large breasts in half), cover with water, add 1 tsp salt and bring to a boil. Reduce heat, cover and simmer 15-20 min or until cooked through. Drain and let rest until cool enough to handle then dice. If using rotisserie chicken, remove skin and dice the chicken meat. Place in large mixing bowl.
  2. Peel and finely dice carrots, then peel and dice potatoes the same size as carrots. Place carrots and potatoes into a medium pot and cover with water. Add 1 tsp salt and bring to boil. Continue cooking uncovered for 10-12 min or until tender then rinse with cold water and drain. Transfer to paper towels to remove any excess water. Transfer to mixing bowl.
  3. Add remaining ingredients to the mixing bowl: 2 cups peas, 5 diced eggs, 12 diced baby pickles, finely diced onion, ¼ cup fresh dill. Stir in mayo, salt and pepper to taste.

Final Final Picmonkey Hashtag bannerThe most exciting potato salad you'll try! This chicken olivye is a favorite at church potlucks. | natashaskitchen.com

P.S. Here’s a peek at our classic, original olivye. Is there anything unique that you put into your potato salad?

The most exciting potato salad you'll try! This chicken olivye is a favorite at church potlucks. | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • October 26, 2017

    Well now, how do I begin? Absolutely brilliant salad! I can only give 5 stars here but this is worthy of 10 stars.

    I used two large chicken breast at about 650 grams, made a quart of stock as well.

    I seen the photo of your chopper, I used a french fry cutter on the potatoes and carrots, I leave skin on however. Cut them them into ‘fries’ then a knife to cube them. Cooking the potatoes and carrot together, another brilliant idea that I will remember. They were perfect.

    When I boiled the chicken, I added a carrot, 1/2 onion, and a stalk of celery (Trinity) and made quart of broth that is is in the fridge for a Vietnamese soup in a day or two. I did let the chicken cool in the water and it is juicy and tender.

    I had no peas so I added 4 stalks of celery, diced, perfect addition.

    Thank you again for a wonderful recipe. Reply

    • Natasha's Kitchen
      October 26, 2017

      You’re welcome Lee! I’m happy to hear how much you love this recipe! Thanks for sharing your excellent review with other readers! Reply

  • Janet McMahan
    September 28, 2017

    This looks amazing! Do you use sweet pickles or baby dill?
    Thanks😊 Reply

    • Natasha
      natashaskitchen
      September 29, 2017

      Hi Janet, sorry I missed that! They are dill pickles. Thank you for asking! 🙂 Reply

  • Darlene
    September 28, 2017

    Are you using dill pickles or sweet? Reply

    • Natasha
      natashaskitchen
      September 28, 2017

      Hi Darlene, these are dill pickles. I will clarify that in the recipe. Thank you for asking!! 🙂 Reply

  • September 9, 2017

    I plan on making this very soon, sounds and looks very good! After I make it I will come back and rate it.

    As a variant, I may dice up a daikon and add that.

    One suggestion (I only state this as I am retired so I have plenty of time on my hands) is to let the chicken cool down in the pot and in the water they are cooked in to room temp, results in much juicier chicken. Reply

    • Natasha's Kitchen
      September 10, 2017

      Great suggestion Lee! Please let me know what you think! Reply

  • emilia
    August 13, 2017

    this is really good .i usually make it when i make chicken soup .that way i can use the chicken meat that i boil for the soup.i also boil the carrots and potatoes whole then i diced them.i also put canned peas .i totally love the taste of canned peas .and i use homemade mayonnaise..yummy Reply

    • Natasha's Kitchen
      August 14, 2017

      Great idea Emilia! I’m glad you enjoy the recipe! Thanks for sharing your wonderful review! Reply

  • Tami N
    July 6, 2017

    Hi Natasha!
    I was going to make a regular basic chicken salad, but realized I had all the ingredients to make olivye so I opted to make that instead. Yay! Although I didn’t have fresh dill 🙁 the Trader Joe’s dried dill seasoning worked just as good! I added a can of the Costco canned chicken rather than all the work of the chicken breast and it that worked out PERFECTLY! I also had diced up radishes as a side, and that tasted great. All in all I absolutely love this Russian/Ukrainian/Slavic chicken salad. Thank you!
    I used mayo, and small cornichons pickles from Trader Joes’s. What do you use?

    💛 Reply

    • Natasha
      natashaskitchen
      July 6, 2017

      You are welcome Tami 😀. I used mayo and dill pickles from Costco. Reply

  • Saniya Ellis
    July 4, 2017

    Hello Natasha! Happy 4th July and Happy Birthday to your husband! I made your Chicken potatoe salad, using your shortcut, and it was so easy and turned out absolutely delicious. Thank you for taking your time and add every little detail to all of your wonderfull recipes. I trust all off your recipes and my goal is to try them all. I also shared your potatos and carrots cooking trick with my mom and she was quet amazed since she was cooking them the old fashion way for past 30 years, but your way is so much better. No more mushy potato salads for us😊Thank you again! Happy cooking! Reply

    • Natasha's Kitchen
      July 5, 2017

      Thank you so much, I hope you enjoyed the holiday as well! It really is my pleasure to be able to share my recipes and tips! Thanks for following Saniya and sharing your thoughtful comments! Reply

  • Angie
    April 16, 2017

    I had never eaten this with chicken before, and I had never made any version of it. I will certainly make it again, though, as we loved it! Reply

    • Natasha
      natashaskitchen
      April 16, 2017

      Angie, I’m so glad you gave it a try and thank you for the wonderful review 😬 Reply

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