Chicken Olivye (Chicken Potato Salad)

Make a classic Chicken Olivye, a creamy and flavorful potato salad with tender chicken, fresh vegetables, pickles, and a rich mayonnaise dressing. This easy-to-follow recipe is perfect for family gatherings, holidays, and meal prep. Get tips on ingredient swaps, storage, and serving ideas to customize it to your taste.

Ingredients

• 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 (about 2 cups), diced
• 1 small yellow onion, finely diced
• 1/4 cup chopped fresh dill
• 1 cup mayonnaise (adjust to taste)
• 1/2 tsp salt (or to taste)
• 1/4 tsp pepper (or to taste)

Instructions

1. Cook the Chicken: Place chicken breasts in a medium saucepan, cover with water, and add 1 teaspoon salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fully cooked. Drain, let cool, and dice. If using rotisserie chicken, remove the skin and dice the meat. Transfer to a large mixing bowl.
2. Cook the Vegetables: Place diced carrots and potatoes in a medium pot, cover with water, and add 1 teaspoon salt. Bring to a boil and cook uncovered for 10-12 minutes until tender. Drain and rinse with cold water, then transfer to paper towels to remove excess moisture before adding to the mixing bowl.
3. Assemble the Salad: Add thawed peas, diced eggs, diced pickles, finely chopped onion, and fresh dill to the mixing bowl.
4. Mix and Season: Stir in mayonnaise, salt, and pepper to taste. Mix well until all ingredients are evenly coated.
5. Chill and Serve: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

---

Tips

• Even Cutting: Dice ingredients uniformly for a consistent texture.
• Chilling Time: Let the salad sit in the fridge for a few hours for the best flavor.
• Moisture Control: Drain all ingredients thoroughly to avoid a watery salad.
• Storage: Store in an airtight container in the refrigerator for up to 3 days.

Variations and Substitutions

• Chicken Alternative: Use turkey or ham for a different twist.
• Pickles Swap: Substitute with sweet pickles or capers for a unique flavor.
• Lighter Option: Use Greek yogurt or sour cream in place of mayonnaise.
• Extra Crunch: Add diced celery or bell peppers for added texture.
• Herb Options: Swap fresh dill with parsley or chives for a different herbal note.

FAQs

Can I make this ahead of time?
Yes! This salad tastes even better after chilling for a few hours or overnight.

Can I freeze Chicken Olivye?
No, freezing is not recommended as the texture of the potatoes and mayonnaise may change.

What type of potatoes work best?
Russet potatoes are traditional, but Yukon Golds hold their shape better if you prefer a firmer texture.

Serving Suggestions

• Serve chilled as a side dish for BBQs, picnics, or holiday gatherings.
• Enjoy as a sandwich filling or in a wrap for a quick meal.
• Pair with crusty bread or crackers for an appetizer spread.
• Garnish with extra dill or sliced boiled eggs for presentation.

Why You’ll Love This Recipe

• Classic Comfort Food: A traditional dish with rich, satisfying flavors.
• Easy to Make: Simple ingredients and straightforward steps.
• Customizable: Adapt the recipe to suit your taste preferences.
• Perfect for Any Occasion: Great for family meals, holidays, and potlucks.