Salad Olivieh Recipe – Persian Chicken Potato Salad 

This Salad Olivieh recipe is a Persian twist on the original Russian Olivier Salad. It’s a delicious creamy potato salad with a mayonnaise base, filled with tangy pickles, cooked chicken, peas, carrots and hard-boiled eggs.

It’s bright and flavorful, making this Salad Olivieh recipe perfect for picnics, birthday parties, family gatherings, or for a lunch dish.

I’m on a mission to show the world that salads are NOT boring.

Far from it, in fact.

And this is one to add to your list. It may not be your usual green leafy salad, but seriously, don’t skip it. 

It’s creamy and delicious, great for making ahead and filling too. 

We’ve added carrots and green peas for a little extra texture, as well as lemon and fresh herbs to bring brightness to both flavor and color. 

A (Very) Brief Bit of History

Olivieh salad, also known as Russian salad or Olivier salad, is said to have originated in the 1860s in Moscow, Russia. It was created by Lucien Olivier, a Belgian chef, who served it in his restaurant as a signature dish. 

The salad gained popularity quickly and has since become a staple in Russian and Eastern European kitchens, featuring variations of diced potatoes, vegetables, eggs, and sometimes meat, bound together with mayonnaise. 

In the United States, you are more likely to find the addition of ingredients such as chicken or pickles. 

Why You’ll Love This Salad Olivieh Recipe

• It’s creamy, hearty and dairy free
• Perfect for making ahead of time
• It’s perfect picnic food

Ingredients Notes for Persian Salad Olivieh

For the salad ingredients:

Chicken: I use boneless, skinless chicken thighs, but you could also use chicken breast. If you have frozen chicken defrost it thoroughly in the microwave before cooking. Alternatively, skip cooking the chicken yourself and get a ready-cooked rotisserie chicken.

Potatoes: You’ll want a potato variety that mashes well, such as Maris Piper or Russet.

Dill pickles / cornichons: These add a tangy flavor to the salad, so don’t miss them!

Eggs: We’re going to be using hard-boiled eggs in this recipe. I use large free range eggs.

Peas: I use frozen.

Carrots: These will add texture and color to the final salad. Some people skip them, but they are in the original version and I find them a great addition.

Fresh parsley: This will add a pop of color as well as adding to the wonderful summer flavor of the salad.

For the dressing ingredients:

Dairy Free Mayonnaise: Either use store bought or make your own.

Salt and black pepper: We’ll use this to salt the vegetables as they boil, and to taste in the salad dressing.

Lemon juice: Fresh is best here.

How to Make Salad Olivieh

For the salad ingredients: 

1. Place the chicken thighs in a large saucepan of cold water with ½ teaspoon salt. Bring to a boil and simmer on medium heat for 15-20 minutes, or until the chicken is cooked through. Remove from the heat, transfer to a large bowl, shred and leave to cool to room temperature.
2. Meanwhile, peel and chop the potatoes into 1 inch sized pieces. Place them in a large pot of water with ½ teaspoon salt. Bring to a boil, then reduce heat to medium-low and cook for around 20 minutes or until the potatoes begin to fall apart when tested with a fork. Drain the potatoes, mash them, and then add to the bowl containing the shredded chicken. 
3. While the chicken and potatoes are cooking, peel and finely dice the carrots. Add them, along with the peas, to a pan of salted water. Boil for 4-5 minutes. The carrot should still have a little bite to it. If you prefer, you can increase the cooking time and have softer carrots, although I enjoy the added texture when they are still al dente.
4. Finely dice the dill pickles and add them to the salad bowl.
5. Fill another medium sized pan with enough water to cover the eggs and bring to a rolling boil. Gently place the eggs in the pan using a spoon and cook for 9 minutes. Using the spoon, remove the eggs from the water and immediately place into a bowl of cold water to stop them from cooking and to cool the shells more quickly. When cool enough to handle, peel the eggs. To do this, gently tap or roll the eggs on a chopping board until you crack the shell, then use your fingers to fully remove the shell. Chop the eggs into small pieces and add it to the bowl with the other ingredients.

For the dressing:

1. Add the mayonnaise, lemon juice, salt and pepper to the bowl. Mix thoroughly until you have a creamy texture resembling tuna mayo. Top with thinly sliced pickles and parsley to decorate. Serve the Olivieh Salad at room temperature, or refrigerate for later. 

Equipment

• Saucepans
• Shark knife
• Cutting board
• Large bowl

Top Tips

• Enjoy scooping it straight from your plate into your mouth or eat with pitta or crunchy bread.
• Eat as a side dish with a main meal, BBQ or picnic
• Use shop bought mayonnaise, or for even better flavor, make your own! 
• For a shortcut, use store-bought rotisserie chicken.

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