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

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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-2

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

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

Natasha's Kitchen Cookbook

Chicken Olivye (Chicken Potato Salad)

4.99 from 63 votes
Author: Natasha of NatashasKitchen.com
Chicken potato salad olivye
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.
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes

Ingredients 

Servings: 8 -10 (as a side)
  • 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 mayo, 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.
Course: Salad, Side Dish
Cuisine: Russian, Ukrainian
Keyword: Chicken Olivye, Chicken Potato Salad
Skill Level: Easy/Medium
Cost to Make: $$

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The 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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Comments

  • Alicia
    April 29, 2024

    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.

    Reply

    • Natasha's Kitchen
      April 29, 2024

      Yay so glad to hear that it was a huge hit!

      Reply

  • Sanyok
    December 19, 2023

    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!

    Reply

  • Mila
    April 22, 2023

    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?

    Reply

    • Natashas Kitchen
      April 24, 2023

      Hi Mila, I haven’t tried dicing before boiling, but it may work. If you experiment, let me know how you liked the recipe.

      Reply

  • Meg
    August 12, 2022

    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!

    Reply

    • Natashas Kitchen
      August 12, 2022

      Aww, that’s so great! I’m so glad you found our recipe and loved it! Thank you for your great review, Meg!

      Reply

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