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

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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

Chicken Olivye (Chicken Potato Salad)

4.95 from 19 votes
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
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 in Russia and many Eastern European countries. We're changing it up and using chicken instead of kielbasa.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $9-$12
Servings: 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
  • 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

  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, 1/4 cup fresh dill. Stir in mayo, salt and pepper to taste.

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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

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • nancy perdue
    May 13, 2018

    I usually add sour cream along with my mayo. Reply

    • Natasha's Kitchen
      May 14, 2018

      Great suggestion Nancy, thanks for sharing! Reply

  • Jenny
    March 30, 2018

    A previous comment stated on how the dill pickle made this salad taste so good. Dill pickle and pickle juice are my unique ingredients to my potato salad. It’s always been a hit. My mom and I have fixed it this way for over 50 years! 🙂 Reply

    • Natasha's Kitchen
      March 30, 2018

      You gotta love dill pickle! I’m glad your family enjoys that addition as much as mine does! 🙂 Reply

  • Ckay
    February 26, 2018

    Do we cook the peas too ? Or raw ? Reply

    • Natasha
      natashaskitchen
      February 26, 2018

      Hi Ckay, we usually thaw and rinse them under cold water but you can heat them until steaming then cool them down or just cook them if you feel safer doing so, but add them to the salad chilled 🙂 Reply

  • Emily
    January 12, 2018

    This salad is AMAZING! I love potato salad and have wanted to make Olivye for a while, but I was a little hesitant about the pickles. After one spoonful of this salad, I am convinced that I have been wasting my time on lesser potato salads😂 The pickles just *make* this salad!! So addicting!! Reply

    • Natasha's Kitchen
      January 12, 2018

      I’m happy to hear how much you enjoy the recipe Emily! Thanks for sharing your excellent review with other readers! Reply

  • Emily
    January 7, 2018

    Hi Natasha! Can this salad be made ahead, or will the dressing become watery over time (I’m wondering if the liquid from the pickles might water it down)? I’ve always wanted to make olivye but never had all the ingredients on hand until now! Reply

    • Natasha
      natashaskitchen
      January 7, 2018

      Hi Emily, the pickles won’t water it down as long as you drain them well before chopping. Also, my best advice for making this ahead so it lasts, is to make the salad and do not add the mayo until serving. You can stir everything together without adding mayo, cover and refrigerate overnight. We have also kept leftovers of this salad up to 3 days after mixing in the mayo. Reply

      • Emily
        January 8, 2018

        Thanks for the advice! Can’t wait to make it! Reply

  • Karen
    December 13, 2017

    Love your recipes! We lived in Odessa from 2002-2015 and remember some of these foods! I’m writing a blog post about Christmas and New Years foods, and I’m directing my readers to your blog for your recipe. Thanks a million! 🙂 Reply

    • Natasha's Kitchen
      December 13, 2017

      My pleasure Karen! I’m glad to hear how much you’re enjoy the recipes. Thanks for following and spreading the love! 🙂 Reply

  • 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

  • Stephanie
    April 8, 2017

    Can’t wait to try this recipe. Looks like the potato salad we ate in Kazakhstan. Reply

    • Natasha
      natashaskitchen
      April 9, 2017

      Stephanie, let me know how it turns out 😀 Reply

  • Cindy Hedeen
    February 27, 2017

    I made the Chicken Olivye (Chicken Potato Salad) over the weekend.

    I had been looking at this recipe for several days, possible weeks, wondering how my family would like this. I knew I would but, was not sure of the rest of the crew.

    Well, I am here to tell you, they loved it!! We all thought it was really good.

    Did not deviate at all from the recipe and it made a huge batch. Interesting combination of ingredients that really go well together. My only correction I would use for next time is maybe add just one more chicken breast. That was a nice touch to this salad.

    Loved the flavors and how easy it was to make and prepare.

    Thank you for your great recipes and very simple and understandable directions. Can’t wait to keep cooking/baking, etc. Reply

    • Natasha's Kitchen
      February 27, 2017

      You’re welcome Cindy! I’m happy to hear how much you love the recipe! Thanks for the tip 🙂 Reply

  • Michelle
    February 11, 2017

    Hi Natasha. I’m thinking to make this salad tomorrow and I was wandering if it’s ok to use fresh peas… ? The nearby Trader Joe’s has fresh peas but I never used fresh peas in salads. Back in my Country we maked Olivye slitely different… But I like your version… So want to give it a try. Thanks. Reply

    • Natasha
      natashaskitchen
      February 11, 2017

      Hi Michelle, as long as they are younger peas (not overly ripe/too large/hard and no longer sweet). If they are sweet and tasty, they will taste great in the salad 🙂 Reply

  • Cindy B
    November 19, 2016

    I haven’t yet made this salad, but my husbands mom always added diced cucumber and sliced radishes to the potato salad. Reply

    • Natasha
      natashaskitchen
      November 19, 2016

      I haven’t tried those add-ins. Thank you for sharing! 🙂 Reply

  • Nellie
    September 5, 2016

    I love the idea of dicing the potatoes and carrots prior to cooking! So much easier and cleaner, thank you! Reply

    • Natasha
      natashaskitchen
      September 5, 2016

      You’re very welcome! It is definitely a time saver 🙂 Reply

  • Oksana
    August 13, 2016

    I’ve made olivie salad before but never cooked carrots and potatoes this way. I have to say it is much easier then trying to cut cubes with cooked potatoes which usually sticks or breaks. I loved how much easier it was to make olivie this way and family loved it so this is definitely going to be my to go recipe for my olivie salads from here forward. Thank you Natasha, so much for sharing this trick and all your hard work as it is much appreciated:). Reply

    • Natasha
      natashaskitchen
      August 14, 2016

      Oksana, you are very welcome. I love how this method simplifies the process and cuts down on the prep. Reply

  • March 27, 2016

    I love trying new variations of potato salads. Love the idea of adding chicken too. Reply

    • Natasha
      natashaskitchen
      March 28, 2016

      I hope you love it! 🙂 Reply

  • Marina
    January 16, 2016

    I’ve never made the Olivie with chicken before. I usually make it without any meat, and my mom also makes it meatless but adds apples. Adding chicken makes this a meal. My husband and I both took it to work for lunch. I had mine with bread, and he had his with crackers. Very satisfying, and you can’t eat too much because it is so filling. This recipe makes a huge bowl, enough for a party, but we have been eating it for a few days now and it tastes as good as the first day i made it.

    Love the fresh green peas in it, instead of the traditional canned peas. Adds such a beautiful bright green color, and the peas are less mushy.

    Love the shortcut of chopping veggies before cooking! I made it even faster by using baby carrots and chopping them in my chopper whole. (My chopper is not Wisard, but just as good). Great time saver not having to peel/ slice carrots by hand !

    Also, i added the chopped onions to the potatoes and carrots for the last minute of cooking. It made them soft and took the raw onion taste out (my family does not like raw onions).

    Excellent recipe, 5 stars ! Reply

    • Natasha
      natashaskitchen
      January 16, 2016

      Hi Marina, thank you so much for your awesome and detailed review! I’m so happy you like the recipe. It really is like a meal and I also love that it just lasts and lasts for several days without losing flavor. 🙂 Reply

  • Babz
    January 6, 2016

    What type of pickles are the baby ones? Are they dill? Or sweet Gherkins? Or something else? I’d like to try making this salad but want to make sure I’ve got the correct ingreds. Thanks! Reply

    • Natasha
      natashaskitchen
      January 6, 2016

      I used baby dill pickles. I hope you’ll like it 😀. Reply

  • Marina
    November 10, 2015

    I finally made this with chicken. It was amazing. I cooked the potatoes and carrots using the usual boiling method, I completely forgot to try it your way. My husband and two little ones ate the whole thing in two days. Will definitely make it again. It’s even better with home made mayo. 5 stars. Reply

    • Natasha
      natashaskitchen
      November 11, 2015

      I’m so glad you enjoyed it!! We did it that way (boiling the carrots and potatoes) for years and it works great. We only recently discovered this shortcut. 🙂 Reply

  • September 13, 2015

    Awesome recipe… Keep up the good work!!! Reply

    • Natasha
      natashaskitchen
      September 14, 2015

      Thank you :). Reply

  • Lena
    September 4, 2015

    Hi Natasha,
    I normally don’t leave comments, but this is overdue! I love your website, and your recipes. At first I thought it was strange to cook potatoes and carrots this way, but it turned out the best oliv’e I’ve made! (I know it is sad lol) I tried a lot of your recipes, and love them all. Please keep them coming! Enjoy the Labor Day weekend! Reply

    • Natasha
      natashaskitchen
      September 4, 2015

      Thank you for sharing your awesome review! I’m so happy you wrote in. It really is so encouraging for me to read comments like yours! I hope you have a great weekend also. Reply

  • August 6, 2015

    Hi Natasha,

    Love the new website design and everything looks great on my iPhone. It’s great you making our soviet classic😉 Reply

    • Natasha
      natashaskitchen
      August 7, 2015

      Thank you so much Katerina 🙂 Reply

  • July 25, 2015

    Just looking at your photos makes me want to go and make a large bowl of Olivier right now. That’s how ridiculously popular this salad is among our kind! 😉 By the way, my mom only ever made it with chicken and that’s what I do as well. I usually get rotisserie chicken from a grocery store and I am good to go. When my husband and I were visiting Russia years ago a waitress at a restaurant told my non-Russian speaking husband that this is “a salad dla mushin” or salad for men because it’s so hearty but to him it sounded like “salad de machine” and that’s what it’s known as in our house! 🙂 Reply

    • Natasha
      natashaskitchen
      July 25, 2015

      lol that’s pretty funny! Haha. It’s so true though it’s very hearty. 🙂 Reply

  • Viktoriya
    July 24, 2015

    Hi natasha, so i tried to make this salad and bought frozen peas and the package says that product must be cooked before consumption. Does urs say the same and what shall i do in this case? Reply

    • Natasha
      natashaskitchen
      July 25, 2015

      You can hear them until steaming then cool them down or just cook them if you feel safer doing so. Reply

  • Oksana
    July 23, 2015

    We did try to make with chicken before too. It is good. Only thing, we always use the green onions or chives (esp now convenient that it’s growing in our garden). Never tried with frozen peas before, it looks so much more “fresh”. Also, my mom (and I do it now too sometimes)when she would run out of mayo, will add part sour cream. Only problem is, if you add too much sour cream the salad doesn’t taste right, kind of bland? Mayo is definitely the way to go. Reply

    • Natasha
      natashaskitchen
      July 23, 2015

      You should definitely try using the thawed frozen peas. They add great flavor and color to the salad. Reply

  • July 22, 2015

    Looks delicious! Love that it has a chicken in it, full of protein. Love you pictures. Reply

    • Natasha
      natashaskitchen
      July 23, 2015

      Thank you Marina :). Reply

  • tata
    July 21, 2015

    I love this salad. I always make it for parties, and thanks for that boiling method. Yeah we call it سالاد الويه 🙂 Reply

    • Natasha
      natashaskitchen
      July 21, 2015

      You’re very welcome! I think it’s awesome that this salad is made so many different ways and is popular in so many different areas of the world! Reply

  • July 20, 2015

    Natasha, I make this salad with chicken often as quality deli meats from the European markets are hard to find, but boiling potatoes and carrots diced? My life will never be the same! Genius! Reply

    • Natasha
      natashaskitchen
      July 20, 2015

      I know, right?! This is the only way we do it now. We never get parts of the potato that are undercooked and it’s so much cleaner and easier. Reply

  • Maria
    July 20, 2015

    Love this salad from my childhood. I also make it with chicken for years. And frozen peas are so much better than canned. I put less carrots, don’t like it too sweet.Some tips: if you don’t like the bold onions taste, then chop the onion, put in the colander and pour some boiling water on it. The taste will be mild. Add a teaspoon of mustard, it gives an interesting twist. Add some sour cream to mayo to make the taste mild, if you don’t like bold mayo taste. I have this in my fridge just now :-). Reply

    • Natasha
      natashaskitchen
      July 20, 2015

      Thank you so much for sharing your tips! I’ll have to try your suggestions. I bet the mustard makes it really really yummy! Reply

  • July 20, 2015

    Wow, great. We have our version of this dish in Iran which we call it “salad Olivye”. It’s a popular dish here in Iran with the same recipe except that we don’t add onions and dill.
    I definitely try your recipe. Reply

    • Natasha
      natashaskitchen
      July 20, 2015

      Thanks for stopping by Mehrshin, is there anything else you add that’s different in to the salad? Reply

  • Heather Burns
    July 20, 2015

    Oh Natasha! I LOVE this salad!! We lived in Kyiv for four years and this is my favorite salad!! I can’t wait to make it 🙂
    Heather Reply

    • Natasha
      natashaskitchen
      July 20, 2015

      Welcome to the site Heather, I hope you’ll love it just as much you had in Kiev :). Reply

  • Liudmila
    July 18, 2015

    This is my favorite salad from childhood. It yummy and tastes so good! Reply

    • Natasha
      natashaskitchen
      July 18, 2015

      I agree. Did your family make it with chicken also? Reply

      • Liudmila
        July 19, 2015

        Yes. Its better in taste and yummy, but sometimes when I am out of chicken I use Russian doktorska( Russian boiled sausage). Reply

  • Ella
    July 18, 2015

    Hello Natasha,
    Are there any mayo substitutes that you would recommend using instead of the original mayo called for in the recipe? I would really like to make this salad slightly healthier if possible. 🙂

    Thank you,
    Ella Reply

    • Natasha
      natashaskitchen
      July 18, 2015

      To be honest, I think mayo really makes this salad. You might try a “healthier” mayo or just add a little less but I don’t think anything else would be quite right. Reply

      • Natasha, I think making this salad with olive oil and a splash of white vinegar might not be too bad, not the same, but still good 🙂 Reply

        • Natasha
          natashaskitchen
          July 28, 2015

          And maybe a little bit of mustard for extra flavor 😉 Reply

    • Anna
      July 19, 2015

      Hi Ella,
      If you’re looking to decrease the calories only, try blending a little bit of mayo with sour cream, however the sat. fat content will be slightly higher while calories will be lower. I never tried it, but maybe you could dress this salad with plain olive oil perhaps? Reply

  • Iryna B.
    July 18, 2015

    Looks great! Will make for a perfect summer potluck dish.
    Just curious – why would you boil all the veggies diced? Reply

    • Natasha
      natashaskitchen
      July 18, 2015

      Thank you Iryna :). Vegetables are easier to chop when raw, also they cook more evenly and you don’t have to wait for them to cool down. Hope this helps. Reply

  • farzan
    July 18, 2015

    it ‘s great Natasha ,for your information this salad is so popular in my country with a little different cooking style.we puree the potatoes . I want to send you some picture of olivye with beautiful design but it isn’t possible . if you like to watch google this Persian word and look in picture parts “سالاد الویه” Reply

    • Natasha
      natashaskitchen
      July 18, 2015

      I did the google search and I did find some stunning salad pictures! Wow!! Is there anything else you do differently? If you wish, you can post a picture of it on my Facebook page (https://www.facebook.com/natashaskitchenpage) or email it to me directly: natashaskitchen@ yahoo. I’d love to see your version. Reply

  • this looks amazing! Reply

    • Natasha
      natashaskitchen
      July 17, 2015

      🙂 Thanks Trisha! Reply

      • Mary
        July 18, 2015

        Yes, I started making mine months ago and never went back 😉 Reply

        • Natasha
          natashaskitchen
          July 18, 2015

          That’s awesome! I do think we’re onto something here 😉 Reply

  • Mary
    July 17, 2015

    I love the twist with chicken, a much healthier option. I will try this next time I make this salad. Have you tried making your own mayo? Reply

    • Natasha
      natashaskitchen
      July 17, 2015

      I haven’t :-O. Have you? I’m sure once I do, life will never be the same 😉 Reply

  • Heather
    July 17, 2015

    Hi Natasha, I’d love to make this and can buy dairy free mayonnaise, but I cannot eat eggs at all.Will the Chicken Potato Salad taste as good without the eggs? Thank you, Heather Reply

    • Natasha
      natashaskitchen
      July 17, 2015

      It will still work fine without the eggs. I hope you love it! 🙂 Reply

    • Iryna B.
      July 18, 2015

      Tofu makes a great substitute for eggs! That’s what I recently did (didn’t have eggs on hand) and my kiddo thought it was the best salad ever! LOL Reply

      • Natasha
        natashaskitchen
        July 18, 2015

        Thank you for the tip Iryna :). Reply

  • guest
    July 17, 2015

    Hey!! Nice job… that boiling secret for the potatoes and carrots was always our familys secret. And i love this salad, and okroshka, much better with chicken than russian baloney!!! Reply

    • Natasha
      natashaskitchen
      July 17, 2015

      One of my readers shared that tip with me and it makes the salad so much easier and you don’t have the risk of having an uncooked potato 🙂 Reply

    • July 21, 2015

      And what is the secret? I do not understand Reply

      • Natasha
        natashaskitchen
        July 22, 2015

        This recipe is usually made by first boiling whole potatoes and carrots than peeling them then dies in them. The process that I shared in the recipe above is much faster and easier. Reply

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