Best Olivye Salad

I still remember the first time I tasted Olivye salad. I was visiting a friend’s home for a weekend lunch, and her mother brought out this big bowl of what looked like a simple potato salad. But one bite in, I was hooked. It was creamy, hearty, and full of flavor — nothing like the usual potato salads I had tried before. The mix of tender chicken ham, soft vegetables, and crunchy pickles just melted in my mouth. From that day on, I knew I had to recreate it in my own kitchen.

Since then, Olivye salad has become a staple at my table. I make it for picnics, potlucks, and even weeknight dinners when I want something comforting yet fresh. Every time I serve it, someone asks for the recipe — it really is that good.

Why You’ll Love This Recipe

This version of Olivye salad is not just flavorful, it’s also a feel-good dish. With every forkful, you’ll get a satisfying combination of textures and tastes that keep you going back for more. Whether you’re serving it as a main or a side, it never disappoints.

Versatile

What I love most about this recipe is how adaptable it is. Don’t have green onions? Swap them with red onions or even chives. Want it creamier? Add more mayo. Looking to add extra crunch? Throw in a few diced celery sticks. The ingredients can be adjusted to fit whatever you have on hand, which makes it a go-to recipe no matter the season.

Budget-Friendly

This recipe is easy on the wallet. It uses common kitchen staples like potatoes, carrots, and eggs. Even chicken ham is an affordable protein option. You can make a big batch with just a few simple items, and it goes a long way.

Ingredients for Best Olivye Salad

• 1 pound chicken ham

• 3 medium-sized potatoes

• 4 medium-sized carrots

• 15 ounces of peas, drained

• 5 hard-boiled eggs

• 5 pickles (medium to large)

• 1/3 cup chopped green onions

• 1/4 cup chopped dill

• 3/4 cup mayonnaise (adjust to preference)

• Salt and pepper (season to taste)

  How to Make This Recipe

  Making Olivye salad might seem like a lot of steps at first, but trust me, once you do it once, you’ll see how simple it really is. I always start by prepping all the vegetables and proteins first. That way, when it’s time to mix everything, it goes quickly and smoothly. Let’s walk through it together.

  Step-by-Step Instructions for Making

  1. Prepare the Vegetables:
  First, wash the potatoes and carrots thoroughly. Then, place them in a large pot and cover with water. Add a pinch of salt and bring the water to a boil. Let them cook until tender — about 20 to 30 minutes. You should be able to insert a fork easily. After that, remove them and let them cool completely. Once cooled, peel and dice both the potatoes and the carrots into small, bite-sized cubes.

  2. Cook the Eggs:
  While the vegetables are cooking, bring another small pot of water to a boil. Carefully add the eggs and cook for about 10 minutes to get firm, hard-boiled eggs. Then, remove them, run under cold water, peel, and chop into small pieces.

  3. Prepare the Chicken Ham:
  Now, take the chicken ham and cut it into small cubes. If your chicken ham is pre-cooked and chilled, it’s ready to go right into the mix. Otherwise, warm it slightly to make slicing easier, then cool before dicing.

  4. Chop the Pickles and Greens:
  Next, chop your pickles into small pieces. I prefer medium to large pickles for their stronger flavor, but you can use smaller ones if that’s what you have. Also, finely chop the green onions and fresh dill. The dill adds a burst of fresh aroma, so don’t skip it.

  5. Combine All Ingredients:
  In a large mixing bowl, add the diced potatoes, carrots, eggs, chicken ham, peas, chopped pickles, green onions, and dill. Then, add the mayonnaise and gently mix everything together. Be careful not to mash the ingredients — just fold them until everything is evenly coated. Add salt and pepper to taste.

  6. Chill Before Serving:
  This salad tastes best after it’s had time to chill. Cover the bowl and place it in the refrigerator for at least an hour. Chilling helps the flavors blend beautifully.

  Quick and Easy

  If you prepare your ingredients ahead of time — boil the eggs and veggies the night before, for example — this dish comes together in under 15 minutes. It’s perfect when you want something filling but don’t have a lot of time.

  Customizable

  You can always customize the Olivye salad based on what you like or what you have. No chicken ham? Try cooked chicken breast or even beef strips. Prefer it tangier? Add a bit of mustard. Want more crunch? Toss in some diced apple or celery. There’s plenty of room for creativity.

  Crowd-Pleasing

  Whether it’s a picnic, potluck, or family dinner, this salad disappears fast. I’ve never brought it to a gathering without getting compliments. Its familiar yet exciting flavor makes it a hit with kids and adults alike. Make a double batch if you’re feeding a crowd — trust me on that!

  FAQs

  Can I make Olivye salad in advance?
  Yes, absolutely. In fact, it tastes even better when made ahead. Letting the salad chill in the fridge for several hours—or even overnight—helps the flavors meld beautifully. Just be sure to store it in an airtight container.

  Can I use fresh peas instead of canned?
  Yes, you can use fresh or frozen peas. If you choose fresh, make sure to blanch them lightly until tender. If frozen, simply thaw them before adding to the salad.

  How long does Olivye salad last in the fridge?
  When stored properly in an airtight container, it can last up to 3 days. Just give it a gentle stir before serving again.

  Can I use another protein instead of chicken ham?
  Definitely. Cooked chicken breast, beef cubes, or even turkey bacon work well. The key is to dice it into small, even pieces for easy mixing and eating.

  Is this salad suitable for vegetarians?
  It can be made vegetarian by omitting the chicken ham and replacing it with cooked chickpeas or extra boiled eggs. Everything else remains the same.

  What’s the best mayonnaise for this salad?
  You can use any good-quality mayonnaise you like. Some prefer a classic full-fat version for richness, while others go with a lighter or vegan mayo. Adjust the quantity based on how creamy you want it.

  Can I freeze Olivye salad?
  Freezing is not recommended. The texture of the potatoes, eggs, and mayonnaise changes significantly after thawing, which affects the overall taste and quality of the salad.

  Print

  

  5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  No reviews

  Print Recipe

  Pin Recipe

  This Best Olivye Salad is a creamy, satisfying blend of tender chicken ham, diced vegetables, pickles, and peas — all coated in smooth mayonnaise and brightened with dill and green onions. It’s a hearty, crowd-pleasing dish that’s perfect for any gathering or simple family meal.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

  Ingredients

  Scale 1x2x3x

  • 1 pound chicken ham

  • 3 medium-sized potatoes

  • 4 medium-sized carrots

  • 15 ounces of peas, drained

  • 5 hard-boiled eggs

  • 5 pickles (medium to large)

  • 1/3 cup chopped green onions

  • 1/4 cup chopped dill

  • 3/4 cup mayonnaise (adjust to preference)

  • Salt and pepper (season to taste)

  Cook Mode Prevent your screen from going dark

  Instructions

  • Wash and boil potatoes and carrots in salted water until tender (20–30 minutes). Cool, peel, and dice them.

  • Hard-boil eggs in a separate pot (about 10 minutes). Cool, peel, and chop.

  • Dice chicken ham into small, bite-sized cubes.

  • Chop pickles, green onions, and dill finely.

  • In a large bowl, combine potatoes, carrots, eggs, chicken ham, peas, pickles, green onions, and dill.

  • Add mayonnaise and gently fold everything until well mixed. Season with salt and pepper.

  • Cover and refrigerate for at least 1 hour before serving.

  Notes

  • Adjust mayonnaise to your desired creaminess.

  • For a vegetarian version, skip the chicken ham and add extra eggs or chickpeas.

  • Use fresh or frozen peas if preferred; just cook or thaw before mixing.

  • Author: Mohamed
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes