Chicken Olivye (Chicken Potato Salad)
User Reviews
5
107 reviews
Excellent
Chicken Olivye (Chicken Potato Salad)
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Chicken Olivye is a classic potato salad with diced cooked chicken breast, boiled potatoes, carrots, peas, and eggs mixed with dill pickles and a touch of fresh dill. The ingredients are combined with mayonnaise and seasoned to taste, creating a creamy and textured salad. It balances tender vegetables and protein with a slight tang from pickles in a chilled dish often served cold.
Description
This Chicken Olivye salad consists of diced chicken breast cooked until tender, combined with boiled potatoes and carrots cut to similar sizes for uniform texture. Thawed peas, hard-boiled eggs, finely diced dill pickles, and yellow onion add layers of flavor and varied textures. Fresh chopped dill brings a mild herbal note.
The mixture is bound together by mayonnaise and seasoned lightly with salt and black pepper. The result is a creamy salad that is both hearty and bright, with the pickles providing a gentle tang that contrasts the richness of the dressing. It is typically served chilled as a side dish or salad, suitable for gatherings or family meals.
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Ingredients
- 1 lb chicken breast or store-bought rotisserie chicken, about 2 medium
- 3 potato peeled, russet, medium/large
- 3 carrot peeled, large
- 2 cups peas thawed frozen
- 5 egg boiled and diced, large
- 12 dill pickles 2 cups diced, baby size
- 1 yellow onion finely diced, small
- 1/4 cup dill chopped, fresh
- 1 cup mayonnaise or to taste
- 1/2 tsp salt to taste, or
- 1/4 tsp black pepper to taste, or
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.
Genuine Reviews
User Reviews
Overall Rating
5
107 reviews
Excellent
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