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5.0 from 189 votes

Chicken Olivye (Chicken Potato Salad)

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 mins
Cook Time
30 mins
Total Time
42 mins
Servings: 8 -10 (as a side)
Course: Side Dish , Salad
Cuisine: Russian , Ukrainian

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

    Cup of Yum
  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.