Salad Olivieh (Persian Chicken and Potato Salad)
Local name: سالاد الویه
In short: A creamy Persian salad of shredded chicken, potato, eggs, pickles and peas bound with mayonnaise, served chilled on bread or on its own. It takes about 1 h 10 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 30 min
- Resting
- 2 h
- Total
- 1 h 10 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 370 kcal
Salad Olivieh is the party salad of Iran, found at birthdays, picnics and holiday tables and stuffed into bread as a sandwich filling. Poached chicken, boiled potatoes and eggs are chopped small and folded with pickled cucumbers, peas and mayonnaise, then chilled until everything blends. The pickles and a splash of brine give it a sharp edge that keeps it from tasting heavy.
Instructions
- Put the chicken in a pot, cover with salted water and bring to a gentle simmer. Cook for 15 minutes, until the center reaches 74°C (165°F). Let it cool in the liquid, then shred or dice it finely.
- Boil the potatoes in salted water for 25 minutes, until tender, adding the whole carrot for the last 15 minutes. In a separate pan, boil the eggs for 10 minutes. Cool the eggs in ice water.
- Peel the potatoes and eggs. Grate them on a coarse grater, or cut into very small dice, and put them in a large bowl. Finely dice the carrot.
- Add the chicken, pickles, peas, carrot and onion to the bowl.
- Stir the mayonnaise with the lemon juice, olive oil, pickle brine, salt and pepper. Fold the dressing gently through the salad until everything is coated.
- Cover and chill for at least 2 hours. Taste and adjust the salt and lemon. Serve cold on lettuce, in bread rolls or on its own.
Tips
- Chill the salad for at least 2 hours and taste again before serving, since the flavors mellow and it may need more salt, lemon or brine. Keep it refrigerated and do not leave it out for more than 2 hours.
- Grate the cooled potatoes and eggs for a fluffier texture. Cooked turkey or leftover roast chicken works in place of poached breast.
Questions and answers
How long does salad olivieh last?
Up to 3 days in a covered container in the fridge. Because it contains mayonnaise and eggs, do not leave it at room temperature for more than 2 hours.
Can I make olivieh without mayonnaise?
Yes. Replace half of the mayonnaise with thick yogurt, or use all yogurt with a spoonful of mustard and extra lemon juice.
Can I freeze salad olivieh?
No. The potatoes and mayonnaise change texture and the dressing separates as it thaws.
How long does it take to make Salad Olivieh (Persian Chicken and Potato Salad)?
About 1 h 10 min in total: 40 min of preparation and 30 min of cooking.
How many calories are in Salad Olivieh (Persian Chicken and Potato Salad)?
About 370 kcal per serving, with 20 g of protein, 15 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 370 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrates | 15 g |
| Fat | 26 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
