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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!
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?
Natasha, thank you for all your recipes!
You are my go to when looking for a good recipe whether baking or cooking a meal .
Sone of my favorites are ; blueberry crumble
Shrimp tacos
Caramel sauce
There are many
Please continue!
Hi Denise, thank you for sharing with us! It’s always nice to hear what some of the favorites are.
Our school Evans High School in Evans, GA made potato salad using drained Albacore Tuna and served on lettuce leaves with saltine crackers. It was DELICIOUS!!!
Donna Christian
Do you have the original kielbasa potato salad recipe?
We love kielbasas in our home.
I do not, but I have a roasted potato and kielbasa recipe you could try, https://natashaskitchen.com/roasted-potatoes-and-kielbasa/
Can you use anything other than peas? I just hate the little buggers 🤢
Hi Kristi! This is a classic with peas, but one of our readers made this substitution: “I had no peas so I added 4 stalks of celery, diced, perfect addition.” I hope that helps!
Have you tried baking the potatoes and carrots in the oven?
One of my elderly clients said it’s better. 🙂 I’m tempted to try.
Hi Julia, yes like this Roasted Carrots recipe.
Amazing! I just made this for New Years and your borscht! Ukrainian in-laws are shook this American girl can cook….only thanks to you 🥳
That’s so great! It sounds like you have a new favorite!
This is the best! We just made this for out Ukranian/Russian themed Christmas lunch and it was fantastic. The only change we made was the meat – we used diced bacon steaks (lightly fried) as one of our sons is not a fan of chicken (but I would still like to try it). We are still enjoying it on Boxing Day. Thank you so much, Natasha from Ipswich, Australia.
That’s so great! Thank you for sharing your wonderful review!
Hi! What mayo are you using? In Holland our regular mayo is rather sweet. Do you use a sweet one or a more sour one?
Hello Berber, this is the Amazon affiliate link for the exact Mayo that I am using.
My mom ( we are from Saint Petersburg) taught me to mix myo and sour cream ( I get a Russian smetana) from the middle eastern store here in Irvine. Or, as an alternative you could make your own myo, but for me its too much work. Love, your recepy, Natasha. I have a question can you freeze this salad (also named Debef)before your add the myo and fresh herbs? thank you
Yummy! So delicious, my Ukrainian husband approves this recipe because we do not eat pork. Thank you for sharing this recipe.
You’re welcome, Melissa! I’m so glad you enjoyed this recipe!
Thank you so much for “Jump to recipe” button! I love it as much as all your recipes!
It’s one of my favorite features! I’m so glad its been helpful!
Very delicious version of Oleviye. I used canned chicken breast and it tastes amazing. Making this recipe for thanksgiving this year.
I’m so happy to hear you liked that! Thank you for the awesome review, Alina!
Just made this! Yummy
I’m so glad you enjoyed it!
I am so curious why you suggest in this recipe to boil the carrot and potato after it was cut and not before as you do in your original olivye salad. I tried it this way and it turned out great, but wondering what the difference may be?
Hi Olga, it is simply a time saving thing. It cooks much faster but it can be done either way 🙂
I usually use Russian colbasa called Arbatskaya and its giving a delicious taste On every party i have friends are asking me what type of meat i use.You can try it.
I will have to give that a try. Thank you for sharing that with me!
Does this do well being made ahead of time? Perhaps 2 days in advance?
Hi Chelsea, You are welcome to cook and chop the ingredients ahead of time but I would not add the salt, mayo, peas, or any wet ingredients until the day you are ready to serve.
Have kept this in the frig for 2-3 days still think it taste great, I always give it a gentle fold or 2 to blend but my family never has a problem eating any leftovers. If I’m taking this to a party I will make it the night before, but I like to leave my carrots & potatoes a little aldentay
Thank you so much for that note!
That’s the mayo I use as well, from all the mayos I tried, I love that one the most 🙂 something about it makes any salad delicious 😋
Our favorite for these salads also. Thank you for sharing your awesome review with me!
Love this recipe
So happy you enjoyed this recipe, Ashleigh!
I usually add sour cream along with my mayo.
Great suggestion Nancy, thanks for sharing!
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! 🙂
You gotta love dill pickle! I’m glad your family enjoys that addition as much as mine does! 🙂
Do we cook the peas too ? Or raw ?
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 🙂
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!!
I’m happy to hear how much you enjoy the recipe Emily! Thanks for sharing your excellent review with other readers!