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+ servings

Salad e Olivieh (Potato Salad with Chicken and Eggs)


  • 6 - 8 potatoes (Yukon Gold are great for potato salads. If the potatoes are large, use 6. If they're medium-small, use 8)
  • 1 cup cornichons, chopped (or dill pickles)
  • 1 small chicken, baked or boiled and shredded - a rotisserie chicken also works well
  • 6 hard-boiled eggs, chopped
  • ¼ cup freshly squeezed lemon juice (~ 1 lemon)
  • 2 Tbsp olive oil + more for serving
  • 1 - 2 cups mayo, depending on how wet you like your salad
  • fine grain sea salt + freshly ground black pepper, both to taste
  • 1 cup peas, fresh or frozen
  • bread of your choice, for serving. We like it with either warmed flatbread or a toasted baguette
  • lemon wedges, for serving
  • chopped chives, for serving


  • Peel the potatoes and cut them into 1-2" size pieces
  • Boil them until they're fork tender, but not falling apart. Drain and rinse with cold water to stop the cooking process.
  • Depending on the consistency you'd like, the potatoes can either be mashed or cut into smaller sizes (like a traditional potato salad)
  • In a large bowl, combine the cornichons, shredded chicken, hard-boiled egg, and potatoes.
  • Stir to combine
  • In a small bowl whisk together the lemon juice, olive oil, and 1 cup of mayonnaise.
  • Pour the mayo mix over the potato mix and combine, adding more mayo, depending on your taste. Add salt and pepper, to taste.
  • Add the peas, making sure to gently incorporate them so they're not mashed.
  • Refrigerate overnight.
  • When ready to serve, squeeze lemon and a drizzle of olive oil over the salad and garnish with chives
  • Serve on toasted bread or on its own with a side salad