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Olivieh Salad


This simple potato salad recipe was inspired by traditional Olivieh salad. The original recipe usually includes eggs and bologna. This recipe uses leftover rotisserie chicken and was made with simple ingredients that could be picked up at any store.

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blue bowl filled with potato salad with colorful kitchen towel next to it

Recipe Features

  • This recipe was inspired by a Russian salad called Olivier or Olivieh salad. While the original recipe included eggs and bologna, this version replaces them with leftover rotisserie chicken.
  • The addition of chicken and peas turns this Russian potato salad into a meal all on its own!
  • Made with hearty root vegetables like potatoes and carrots, Olivier salad holds up well in the fridge for several days and is perfect when meal prepping.
  • I like making this salad after Thanksgiving to use up all the leftover turkey meat.

Key Ingredients

ingredients to make potato salad

Ingredient Notes

Potatoes. You can’t make potato salad without potatoes! These hearty tubers make up the bulk of the dish.

Carrot. A carrot adds a bit of bright orange color and natural sweetness. Like potatoes, they can hold up very well to the thick dressing.

Mayonnaise. Mayonnaise forms the basis of the dressing that covers all the rest of the ingredients; its creaminess and slight tang work deliciously with potatoes. I like to choose the mayo made with avocado oil.

Pickles. Chopped pickles add a little crunch and sour flavor to cut through the potatoes and mayo dressing richness. Usually, I find the best-canned pickles in the international aisle at the store.

Chicken. You can cook your own chicken if you want, but rotisserie chicken is convenient and equally as good.

Peas. Fresh or thawed frozen provide a little bit of green color and pops of freshness in this recipe.

Optional Ingredients. You can add more protein: cubed Bologna and diced boiled eggs.

Step-by-step Instructions

1.Gather the ingredients. Place potatoes and carrot in the pot, cover with water, boil till cooked and soft. To test if vegetables are cooked, you should easily insert a fork into the potatoes. Let them cool.

large pot with vegetables for salad

2. Peel carrot and potatoes, cut into evenly shaped small cubes. Dice pickles. Add to the large mixing bowl, mix.

diced carrots and potato on the wooden cutting board

3. Mix in peas, add mayo and a pinch of salt, mix one more time.

Potato Salad in the blue serving bowl

Recipe Tips

For potato salad, use types of potatoes that are at least a little waxy; starchy potatoes tend to break down when cooked.

Feel free to leave on the potato skins for easy preparation, extra fiber, and to keep the potato chunks from breaking down in the salad.

If you are not a fan of potato skin, you can easily peel it off after boiling.

No mayonnaise? No problem! Substitute the mayo with a mixture of sour cream and mustard. Make sure your potatoes and carrots are cool before mixing, so you don’t split your sour cream.

If you love beets, try making this hearty salad Russe with beets.

FREQUENTLY ASKED QUESTIONS

Can you freeze potato salad?

In general, it’s not recommended to freeze potato salad because the mayonnaise can break and the salad’s texture can become unpleasant.

More salad Recipes

Did you try this recipe? I love hearing from you! Don’t forget to rate and leave a comment below.

blue bowl filled with potato salad with colorful kitchen towel next to it

Olivieh salad

Natalia-Flavorful Home
This simple potato salad recipe was inspired by traditional Olivieh salad. The original recipe usually includes eggs and bologna. This recipe used leftover rotisserie chicken and made with simple ingredients that could be picked up at any store.
5 from 1 vote
Prep Time 20 mins
Total Time 45 mins
Course Side Dish, Salad
Cuisine Russian
Servings 6
Calories 262 kcal

Ingredients
  

  • 1 1/2 cup  chicken meat cooked, cubed
  • 4 potatoes large-sized
  • 1 carrot large-sized
  • 4 pickles
  • 1 cup peas fresh or frozen
  • 4 tbsp mayo
  • 1/2 tsp salt

Instructions
 

  • Gather the ingredients. Place potatoes and carrot in the pot, cover with water, boil till cooked and soft. To test if vegetables are cooked, you should easily insert a fork into the potatoes. Let them cool.
  • Peel carrot and potatoes, cut into evenly shaped small cubes. Dice pickles. Add to the large mixing bowl, mix.
  • Mix in peas, add mayo and a pinch of salt, mix one more time.

Notes

Mayo could be substituted with a mix of sour cream and mustard.

Nutrition

Calories: 262kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 2gTrans Fat: 1gCholesterol: 25mgSodium: 669mgPotassium: 784mgFiber: 5gSugar: 4gVitamin A: 2011IUVitamin C: 39mgCalcium: 49mgIron: 2mg
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Natalia | Flavorful home
Natalia is a recipe developer, food photographer, and home cook. She started Flavorful Home to document easy real food recipes perfect for busy families. She loves creating flavorful and nutritious meals while keeping the cooking process simple and joyful!

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