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Salad Olivieh (Potato Salad)

Salad Olivieh (Potato Salad)

Salad olivieh is similar to American potato salad except it has chicken. Some cooks add peas and carrots to their salad olivieh and use hot dogs instead of chicken. My favorite version is the recipe I’m sharing here. Regardless of how you make yours, the main common ingredients are chicken, potatoes, eggs, pickles and mayonnaise.

I’ve used all parts of the chicken for salad olivieh in the past and have even used rotisserie chicken to speed things along for a fast prep when I was in a rush. I learned from my mom to cook the potatoes and eggs together in the same pot and remove the eggs after 10 minutes and continue cooking the potatoes. You’ll dirty one less pot! My mom used to make the best ever potato salads and always used Best Food mayonnaise and that’s the mayo I use as well for salad olivieh.

If you’re watching your fat and calorie intake you better stay away from salad olivieh and not even think for a second that one bite of this salad can satisfy your craving, because you won’t be able to stop yourself from eating it. It’s that delicious!

Salad Olivieh (Potato Salad)

Prep time: 25 min
Cook time: 20 min
Ready in: 45 min
Yields: 6 servings


5 medium potatoes
5 eggs
4 medium pickles
2 cooked chicken legs or 1 whole breast
1 cup mayonnaise
1/4 teaspoon mustard
2 tablespoons pickle juice
Salt to taste


Place the potatoes and eggs in a large pot and fill with enough water to cover them. Place the lid on and bring to a boil over high heat. Once it’s boiling, lower the heat to medium low and cook for 10 minutes. Remove the eggs and set aside to cool. Continue cooking the potatoes for 10 more minutes or until easily pierced with a fork. Drain and allow to cool. Don’t overcook the potatoes or they will fall apart when you cut them.

While the potatoes are cooling debone the chicken, remove the skin, cut into small pieces. When the potatoes are cool enough to handle, remove their skins and cut into small pieces.

In a large bowl combine the potatoes, eggs, chicken, pickles, pickle juice, mayonnaise and mustard. Mix well, refrigerate until chilled.

Taste before adding any salt. Since the chicken and pickles are salted you may not need any additional salt.