If you have ever wanted to dive into a classic salad that is both hearty and delightfully refreshing, then the Chicken Olivye (Chicken Potato Salad) Recipe is the perfect dish to add to your repertoire. Bursting with vibrant textures and flavors—from tender chicken to crisp pickles and creamy mayonnaise—this salad is a true celebration of simple ingredients coming together in a way that feels like a warm hug to your taste buds. Whether for a family gathering or a casual weeknight meal, this recipe never fails to please with its satisfying balance of savory and fresh.
Ingredients You’ll Need
This Chicken Olivye (Chicken Potato Salad) Recipe relies on straightforward ingredients that are easy to find but each plays an essential role in creating that perfect harmony of flavor and texture. From starchy potatoes providing a tender base, to the zing of pickles and fresh herbs, every ingredient brings something special to the table.
- 1 lb or about 2 medium chicken breasts (or store-bought rotisserie chicken): The protein powerhouse that makes this salad filling and satisfying.
- 3 medium/large russet potatoes (peeled): Their fluffy texture absorbs flavors and adds heartiness.
- 3 large carrots (peeled): Adds a sweet crunch and bright color contrast.
- 2 cups of thawed frozen peas: These little bursts of green sweetness brighten the dish visually and flavor-wise.
- 5 large eggs (boiled and diced): Creamy and rich, they boost the protein while adding a velvety texture.
- 12 baby dill pickles (2 cups diced): The tangy zip that cuts through the creaminess for balance.
- 1 small yellow onion (finely diced): Adds a gentle sharpness without overpowering the salad.
- 1/4 cup chopped fresh dill: A fragrant herbaceous finish that elevates the flavors.
- 1 cup mayonnaise (or to taste): Binds all ingredients with creamy richness.
- 1/2 tsp Salt (to taste): Enhances all the natural flavors.
- 1/4 tsp Pepper (to taste): Adds a subtle spicy kick to round it out.
How to Make Chicken Olivye (Chicken Potato Salad) Recipe
Step 1: Cook and Prepare the Chicken
Start by placing your chicken breasts in a saucepan. If they are large, cut them in half to ensure even cooking. Cover the chicken with water and add about 1 teaspoon of salt to season as it cooks. Bring the water to a boil, then reduce to a simmer, cover the pot, and let it cook for 15 to 20 minutes until the chicken is fully cooked through. Once done, drain the water and allow the chicken to cool so it’s easier to handle, then dice it into small chunks. If you’re using rotisserie chicken, simply remove the skin and dice the meat. Place the chicken pieces into a large mixing bowl, ready for the next steps.
Step 2: Cook and Dice the Vegetables
Next, it’s all about getting those hearty veggies just right. Peel and finely dice the carrots so they match the size of the potatoes after peeling and dicing them. Add both carrots and potatoes to a pot, cover with water, sprinkle a teaspoon of salt, and bring it to a boil. Let them cook uncovered for 10 to 12 minutes until tender but still firm enough to hold their shape. Once cooked, rinse the vegetables with cold water to stop the cooking and drain well. Laying them on paper towels helps draw out excess moisture. Then, add these colorful veggies to your mixing bowl with the chicken.
Step 3: Combine and Season
Here’s where the magic truly happens. Add the thawed peas, diced eggs, diced baby dill pickles, finely diced yellow onion, and fresh chopped dill straight into the bowl. Give everything a generous stir to blend. Now, stir in the creamy mayonnaise along with salt and pepper to taste—mix until everything is beautifully combined and coated. The flavors meld together to create that undeniable classic taste we all love in a Chicken Olivye (Chicken Potato Salad) Recipe.
How to Serve Chicken Olivye (Chicken Potato Salad) Recipe
Garnishes
For garnishing, a sprinkle of fresh dill or a few finely sliced green onions on top adds a visually appealing pop of color and an extra herby aroma that invites you in. You can also add a thin slice of hard-boiled egg or a few pea pods along the side to elevate the presentation with simplicity and elegance.
Side Dishes
This salad pairs wonderfully with a wide range of dishes. It’s a fantastic companion for crusty bread, grilled meats, or even alongside light soups. The creamy and tangy flavors complement roasted vegetables or fresh green salads, making it an excellent choice for diverse meals, even picnics or potlucks.
Creative Ways to Present
If you want to impress guests or add a bit more fun to serving, consider plating the Chicken Olivye (Chicken Potato Salad) Recipe in individual glass jars or even stuffing it inside crisp bell peppers or tomatoes. Creating little salad cups with lettuce leaves is another beautiful and fresh way to enjoy this delightful dish while adding texture.
Make Ahead and Storage
Storing Leftovers
Chicken Olivye (Chicken Potato Salad) Recipe keeps really well when stored properly. Transfer leftovers into an airtight container and keep them refrigerated. It’s best enjoyed within 2 to 3 days for peak freshness, as the vegetables stay crisp and the flavors remain vibrant.
Freezing
Because of the eggs and mayonnaise, freezing this salad isn’t recommended. The texture of the potatoes and the mayonnaise-based dressing doesn’t hold up well to freezing and thawing, so for the best experience, keep it chilled and enjoy it fresh.
Reheating
This salad is meant to be enjoyed cold or at room temperature, so reheating isn’t necessary or advised. If your kitchen or fridge is chilly, just let the salad sit out briefly before serving to bring the flavors out nicely.
FAQs
Can I use different types of potatoes for this recipe?
While russet potatoes are preferred for their starchy texture which holds the salad well, you can substitute with Yukon Gold potatoes for a creamier consistency. Just ensure to cook them until tender but not mushy.
Is mayonnaise the only dressing option?
Mayonnaise is traditional and gives the salad its creamy texture, but you can experiment with Greek yogurt or a mix of yogurt and mayo for a lighter version without sacrificing flavor.
Can I prepare this salad ahead for a party?
Absolutely! Chicken Olivye (Chicken Potato Salad) Recipe actually tastes better after a few hours in the fridge as the flavors meld together. Just prepare it a few hours or even the night before and keep it chilled.
What can I substitute for baby dill pickles?
If you don’t have baby dill pickles, chopped regular dill pickles or even some capers can bring that needed tangy bite. Just adjust the quantity to your taste.
Is it possible to make this recipe vegetarian?
Sure! You can omit the chicken and add extra peas, boiled potatoes, or even chickpeas to keep the protein content up while maintaining the classic flavor profile.
Final Thoughts
There is something truly special about the Chicken Olivye (Chicken Potato Salad) Recipe that keeps me coming back for more—its comforting texture, bright colors, and fresh yet creamy taste make it an unforgettable dish that’s perfect year-round. Whether you’re new to this salad or revisiting a beloved classic, I promise once you try it, it will quickly become one of your favorite go-to salads for any occasion. So roll up your sleeves, gather your ingredients, and enjoy bringing this delightful recipe to life with your own personal touch!
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Chicken Olivye (Chicken Potato Salad) Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 8 to 10 side servings
- Category: Salad
- Method: Stovetop
- Cuisine: Russian
- Diet: Low Fat
Description
Chicken Olivye, a traditional Russian-inspired potato salad, combines tender chicken, boiled potatoes and carrots, peas, pickles, and eggs in a creamy mayonnaise dressing with fresh dill and seasoning. This hearty and flavorful salad is perfect as a side dish for gatherings or a make-ahead meal.
Ingredients
Protein and Vegetables
- 1 lb (about 2 medium) chicken breasts or store-bought rotisserie chicken
- 3 medium/large russet potatoes, peeled and diced
- 3 large carrots, peeled and diced
- 2 cups thawed frozen peas
- 5 large eggs, boiled and diced
- 12 baby dill pickles (2 cups), diced
- 1 small yellow onion, finely diced
Herbs and Dressing
- 1/4 cup chopped fresh dill
- 1 cup mayonnaise (or to taste)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Instructions
- Cook the Chicken: Place chicken breasts in a medium saucepan (cut large breasts in half), cover with water and add 1 teaspoon salt. Bring to a boil, then reduce heat to a simmer and cover. Cook for 15-20 minutes until the chicken is cooked through. Drain and let cool enough to handle, then dice. If using rotisserie chicken, remove skin and dice the meat. Transfer chicken to a large mixing bowl.
- Cook the Potatoes and Carrots: Peel and finely dice the carrots and potatoes into similar-sized pieces. Place both in a medium pot and cover with water. Add 1 teaspoon salt and bring to a boil. Cook uncovered for 10-12 minutes until tender. Drain and rinse with cold water to stop cooking. Drain well on paper towels to remove excess moisture. Add cooked vegetables to the mixing bowl with the chicken.
- Add Remaining Ingredients and Mix: Add the thawed peas, diced boiled eggs, diced baby pickles, finely diced onion, and chopped fresh dill to the mixing bowl. Stir in the mayonnaise, salt, and pepper to taste until all ingredients are evenly combined. Adjust seasoning if needed and serve chilled or at room temperature.
Notes
- Using rotisserie chicken saves time and adds extra flavor.
- Ensure vegetables are well drained to avoid watery salad.
- Mayonnaise quantity can be adjusted to preference for creaminess.
- This salad tastes best chilled and allows flavors to meld after resting for an hour.
- Can be made a day ahead and stored refrigerated in a sealed container.
