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
Scale
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.
