Chicken Olivye (Chicken Potato Salad)
This is a potato salad that is very popular in Russia and Eastern Europe. This is a two for one recipe, you can make chicken broth you can save and use in another recipe. I made this on 26 Oct 2017, absolutely brilliant salad, highly recommended. Link to the Shortcut is listed in the Notes section.
Ingredients
- 500 grams chicken breasts, (1 lb)
- 3 medium potatoes, peeled or unpeeled
- 2 carrots, peeled or unpeeled
- 2 cups frozen peas, thawed
- 5 hard boiled eggs, peeled, diced
- 2 cups baby dill pickles, diced, Shortcut
- 1 small onion, finely diced
- ¼ cup fresh dill, chopped
- 1 cup mayo
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Instructions
- Chicken can be prepared two ways:
- First way: In a medium pot, add the chicken, fill with water and a teaspoon of salt and bring to a boil then reduce to a simmer. Cook for about 15-20 minutes or until cooked through, remove chicken and allow to cool and handle, then dice that and add to a large mixing bowl. Strain the broth and save (refrigerate) for use in another recipe.
- Second way: In a medium pot, add the chicken, fill with water and a teaspoon of salt, add trinity (1 carrot large pieces, 1 onion quartered, 1 stalk celery large pieces), and bring to a boil then reduce to a simmer. Cook for about 15-20 minutes or until the chicken is cooked through.
- Remove the pot from heat and let sit until room temp with the chicken in the broth, this makes for juicier chicken. When cooled, remove the chicken and dice and add to a large mixing bowl.
- Strain the broth and save (refrigerate) for use in another recipe.
- Dice the potatoes and carrots to the same size and place in a medium sized pot (same pot used for the chicken would be ideal). add enough water to cover the vegetables by an inch, stir in 1 teaspoon of salt. Bring to a boil uncovered and continue cooking for 10-15 minutes or until the vegetables are tender. Drain in a colander and rinse with cold water to stop the cooking process, drain well to remove any water. Add to the mixing bowl with the chicken.
- Add the peas, eggs pickles, onion, and dill to the mixing bowl, give it a quick stir to mix everything, then add the mayo, salt, and black pepper and mix that in. (I used 3 chicken eggs and a handful of quail eggs, plus I used diced celery in place of peas.)
- For the mayo start out with less than a cup and add as needed to fully coat everything.
- Cover and refrigerate for at least two hours before serving. Serve as a side dish, or in my case, this is a light main dish for me. I can see this being a main dish with a fresh cooked cob of corn on the side.
Notes
The chicken breasts will cost about 35 Baht/500 grams. For 8 servings (as a side), this is about 13 cents per serving.
Shortcut: Refrigerator Pickles.
Variants: 1. Substitute cooked diced ham or kielbasa for the chicken. 2. Add sliced red radish or diced daikon. 3. Use a combination of chicken and quail eggs. 4. Substitute diced celery for the peas.