Classic Persian Salad Olivieh
Classic Persian Salad Olivieh
Ingredients
For the Salad
- 1 1/2 pounds potatoes, peeled and cubed
- 1 chicken breast, boneless, skinless
- 3 eggs, hard-boiled, peeled and chopped
- 1/2 cup dill pickles, finely diced
- 1/2 cup frozen peas, thawed
- 1/4 cup carrots, cooked and finely diced (optional)
For the Dressing
- 1 cup mayonnaise, full-fat recommended
- 1/4 cup yogurt, plain, full-fat (optional, for lighter dressing)
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 cup cherry tomatoes, halved, for garnish
Instructions
- 1
Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes. Drain well and let cool completely.
⏱️ 25 min
- 2
While potatoes cook, place the chicken breast in a small saucepan and cover with water. Bring to a gentle simmer and cook until the chicken is cooked through, about 10-12 minutes. Remove chicken, let it cool, then shred or finely dice.
⏱️ 15 min
- 3
In a large mixing bowl, combine the cooled potatoes, shredded chicken, chopped hard-boiled eggs, diced dill pickles, thawed peas, and diced carrots (if using).
⏱️ 10 min
- 4
In a separate small bowl, whisk together the mayonnaise, yogurt (if using), lemon juice, Dijon mustard, salt, and black pepper until smooth and well combined.
⏱️ 5 min
- 5
Pour the dressing over the salad ingredients. Gently fold everything together until all ingredients are evenly coated. Be careful not to mash the potatoes too much.
⏱️ 5 min
- 6
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Chilling is crucial for the best taste and texture.
⏱️ 60 min
- 7
Before serving, taste and adjust seasoning if necessary. Garnish with fresh chopped parsley and cherry tomatoes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Persian Salad Olivieh
Ingredients
For the Salad
- 1 1/2 pounds potatoes, peeled and cubed
- 1 chicken breast, boneless, skinless
- 3 eggs, hard-boiled, peeled and chopped
- 1/2 cup dill pickles, finely diced
- 1/2 cup frozen peas, thawed
- 1/4 cup carrots, cooked and finely diced (optional)
For the Dressing
- 1 cup mayonnaise, full-fat recommended
- 1/4 cup yogurt, plain, full-fat (optional, for lighter dressing)
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 cup cherry tomatoes, halved, for garnish
Instructions
- 1
Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes. Drain well and let cool completely.
⏱️ 25 min - 2
While potatoes cook, place the chicken breast in a small saucepan and cover with water. Bring to a gentle simmer and cook until the chicken is cooked through, about 10-12 minutes. Remove chicken, let it cool, then shred or finely dice.
⏱️ 15 min - 3
In a large mixing bowl, combine the cooled potatoes, shredded chicken, chopped hard-boiled eggs, diced dill pickles, thawed peas, and diced carrots (if using).
⏱️ 10 min - 4
In a separate small bowl, whisk together the mayonnaise, yogurt (if using), lemon juice, Dijon mustard, salt, and black pepper until smooth and well combined.
⏱️ 5 min - 5
Pour the dressing over the salad ingredients. Gently fold everything together until all ingredients are evenly coated. Be careful not to mash the potatoes too much.
⏱️ 5 min - 6
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Chilling is crucial for the best taste and texture.
⏱️ 60 min - 7
Before serving, taste and adjust seasoning if necessary. Garnish with fresh chopped parsley and cherry tomatoes.
⏱️ 5 min