This post may contain affiliate links. Read my disclosure policy.
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!
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)
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.
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.
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.
Chicken Olivye (Chicken Potato Salad)
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
- 1/4 cup chopped fresh dill
- 1 cup mayonnaise, or to taste
- 1/2 tsp Salt or, to taste
- 1/4 tsp Pepper or, to taste
Instructions
- 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.
- 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.
- 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.
P.S. Here’s a peek at our classic, original olivye. Is there anything unique that you put into your potato salad?
Saw the dill (my fave herb) and had to try it. So comforting and filling! I love how you get all ingredients in one spoonful. I’m making this again for *just me*, as my family demolished it.
Yay so glad to hear that it was a huge hit!
Pre-dicing carrots/potatoes is a brilliant idea. Even better: steam them instead of boiling to preserve more vitamins/texture. Same with eggs — easy to peele if steamed instead of boiled. Слава Україні!
I love this recipe, my favorite one so far. I’ve been making this salad for most of my life, but never thought about dicing potatoes and carrots before boiling. It makes preparation so much easier, and salat holds better together. Now I have a question, did you try to dice your vegetables before boiling for Venigret salad?
Hi Mila, I haven’t tried dicing before boiling, but it may work. If you experiment, let me know how you liked the recipe.
Tastes exactly like my Russian mother-in-law makes ❤️ Now I don’t have to wait for special occasions to have this yummy salad. I love your recipes, Natasha!
Aww, that’s so great! I’m so glad you found our recipe and loved it! Thank you for your great review, Meg!