I like this salad because it’s versatile, easy to prepare, and incredibly comforting. The combination of potatoes, eggs, and chicken gives it a satisfying texture, while the peas and carrots add sweetness and color. It’s perfect served chilled, and I find it tastes even better after resting in the fridge. Whether served as a side dish or the main event, this potato salad always reminds me of home-cooked comfort food.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
6 medium potatoes, peeled 4 hard-boiled eggs, peeled 1 cup cooked chicken, diced 1/2 cup frozen peas, thawed 1/2 cup carrots, diced and cooked 1/4 cup onion, diced 1 cup mayonnaise Salt and pepper to taste
Directions
Cook the Potatoes and Eggs I start by boiling the peeled potatoes in salted water until tender, about 10 to 15 minutes. Once done, I drain and let them cool before dicing into small cubes. While the potatoes cook, I boil the eggs for about 10 minutes until hard-boiled, then peel and chop them into small pieces.
Assemble the Salad In a large bowl, I combine the diced potatoes, chopped eggs, cooked chicken, peas, carrots, and diced onion. I add mayonnaise and gently mix until everything is well coated and creamy.
Season and Chill I season the salad with salt and pepper to taste, then cover and refrigerate it for at least an hour to let the flavors meld together.
Servings and Timing
This recipe makes about 6 servings. It takes 15 minutes to prepare, 30 minutes to cook, for a total time of 45 minutes. Each serving has approximately 250 kcal.
Variations
Sometimes I add diced pickles or a spoonful of mustard for a tangier flavor. I also like substituting chicken with ham or tuna for a twist. If I want a lighter version, I use half mayonnaise and half Greek yogurt. For a vegetarian option, I simply skip the chicken and add more veggies like green beans or celery.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this salad since the mayonnaise changes texture. When serving leftovers, I give it a quick stir and, if needed, add a little extra mayonnaise to refresh the consistency.
FAQs
Can I make this salad ahead of time?
Yes, I often make it a day ahead and keep it refrigerated until serving—it actually tastes better the next day.
Can I use canned chicken?
Yes, canned chicken works well if I’m short on time, though freshly cooked chicken gives better flavor.
What type of potatoes should I use?
I prefer waxy potatoes like Yukon Gold or red potatoes since they hold their shape after boiling.
Can I add pickles or relish?
Absolutely, I love adding finely chopped pickles for an extra tangy kick.
How do I keep the salad from getting watery?
I make sure the potatoes are cooled and dry before mixing, and I drain any extra liquid from the vegetables.
Can I replace mayonnaise with something lighter?
Yes, I sometimes mix in Greek yogurt or sour cream for a lighter texture and tangier flavor.
Is Olivier salad served cold or warm?
I always serve it chilled—it’s more refreshing and lets the flavors blend perfectly.
Can I skip the chicken?
Yes, skipping the chicken makes it vegetarian, and the salad remains flavorful and filling.
Can I add herbs?
Yes, I sometimes sprinkle in fresh dill or parsley for a bright, fresh finish.
How long can it sit out at room temperature?
I avoid leaving it out for more than 2 hours, especially in warm weather, to keep it safe and fresh.
Conclusion
Olivier Potato Salad is one of my favorite comfort dishes—a creamy, flavorful mix of potatoes, eggs, chicken, and vegetables that always feels like a celebration of simple ingredients. It’s easy to prepare, deliciously satisfying, and perfect for any occasion. I love serving it cold with a sprinkle of herbs and watching everyone go back for seconds.
