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

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!

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

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 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.
Course: Salad, Side Dish
Cuisine: Russian, Ukrainian
Keyword: Chicken Olivye, Chicken Potato Salad
Skill Level: Easy/Medium
Cost to Make: $$
Natasha's Kitchen Cookbook

Final Final Picmonkey Hashtag banner

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
4.99 from 63 votes (31 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • Denise
    April 21, 2022

    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!

    Reply

    • NatashasKitchen.com
      April 21, 2022

      Hi Denise, thank you for sharing with us! It’s always nice to hear what some of the favorites are.

      Reply

  • Donna Christian
    April 18, 2022

    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

    Reply

  • Kelly
    April 18, 2022

    Do you have the original kielbasa potato salad recipe?
    We love kielbasas in our home.

    Reply

    • NatashasKitchen.com
      April 18, 2022

      I do not, but I have a roasted potato and kielbasa recipe you could try, https://natashaskitchen.com/roasted-potatoes-and-kielbasa/

      Reply

  • Kristi
    March 1, 2022

    Can you use anything other than peas? I just hate the little buggers 🤢

    Reply

    • Natashas Kitchen
      March 1, 2022

      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!

      Reply

  • Julia
    January 16, 2022

    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.

    Reply

  • Mel
    December 31, 2020

    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 🥳

    Reply

    • Natashas Kitchen
      December 31, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Sean Doyle
    December 26, 2020

    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.

    Reply

    • Natashas Kitchen
      December 26, 2020

      That’s so great! Thank you for sharing your wonderful review!

      Reply

  • Berber Hellema
    December 20, 2020

    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?

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Hello Berber, this is the Amazon affiliate link for the exact Mayo that I am using.

      Reply

    • LIORA SPIVAK
      January 10, 2021

      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

      Reply

  • Melissa R.
    July 31, 2020

    Yummy! So delicious, my Ukrainian husband approves this recipe because we do not eat pork. Thank you for sharing this recipe.

    Reply

    • Natashas Kitchen
      July 31, 2020

      You’re welcome, Melissa! I’m so glad you enjoyed this recipe!

      Reply

  • Elena B.
    March 16, 2020

    Thank you so much for “Jump to recipe” button! I love it as much as all your recipes!

    Reply

    • Natashas Kitchen
      March 16, 2020

      It’s one of my favorite features! I’m so glad its been helpful!

      Reply

  • Alina K
    November 26, 2019

    Very delicious version of Oleviye. I used canned chicken breast and it tastes amazing. Making this recipe for thanksgiving this year.

    Reply

    • Natashas Kitchen
      November 26, 2019

      I’m so happy to hear you liked that! Thank you for the awesome review, Alina!

      Reply

  • Nataliia
    September 29, 2019

    Just made this! Yummy

    Reply

    • Natashas Kitchen
      September 30, 2019

      I’m so glad you enjoyed it!

      Reply

  • Olga
    April 6, 2019

    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?

    Reply

    • Natasha
      April 7, 2019

      Hi Olga, it is simply a time saving thing. It cooks much faster but it can be done either way 🙂

      Reply

  • Natalia
    March 5, 2019

    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.

    Reply

    • Natashas Kitchen
      March 6, 2019

      I will have to give that a try. Thank you for sharing that with me!

      Reply

      • Chelswa
        November 18, 2019

        Does this do well being made ahead of time? Perhaps 2 days in advance?

        Reply

        • Natashas Kitchen
          November 18, 2019

          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.

          Reply

        • Barnbrat
          December 16, 2019

          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

          Reply

          • Natashas Kitchen
            December 16, 2019

            Thank you so much for that note!

  • Karina
    March 5, 2019

    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 😋

    Reply

    • Natashas Kitchen
      March 5, 2019

      Our favorite for these salads also. Thank you for sharing your awesome review with me!

      Reply

  • Ashleigh
    October 8, 2018

    Love this recipe

    Reply

    • Natashas Kitchen
      October 8, 2018

      So happy you enjoyed this recipe, Ashleigh!

      Reply

  • 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

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.