Salad Olivieh (Persian Potato Salad with Chicken)
Salad Olivieh is a creamy Persian chicken and potato salad made with hard-boiled eggs, peas, and crunchy dill pickles. This classic dish is perfect as a make-ahead appetizer, sandwich filling, or easy lunch.
Servings 8
Calories 418kcal
Ingredients
- 1 pound russet potatoes
- 3 large eggs
- 3 tablespoon extra virgin olive oil divided
- 1 boneless chicken breast
- 1 teaspoon salt divided
- ¼ cup lemon juice divided
- 3 large dill pickles diced
- 2 cups frozen peas thawed
- ¼ teaspoon ground black pepper
- ¼ cup mayonnaise
- sliced radishes
- green onions
- fresh herbs
Instructions
- Wash and peel potatoes then cut in quarters. Place potatoes in a large saucepan and cover with water. Add eggs in with the potatoes and bring to boil.
- Once boiling, reduce heat to medium and continue cooking until potatoes are fork tender. Drain the water and transfer potatoes to a large mixing bowl to cool. Set eggs in a cold water bath to cool.
- While the eggs and potatoes cook, in a small pan over medium-high heat add 1 tablespoon extra virgin olive oil.
- Season both sides of chicken with ½ teaspoon salt. Once oil is hot add chicken breast. Cook until the chicken breast is browned, then flip over and cook other side of chicken breast. Reduce heat to low and add 2 tablespoon lemon juice.
- Cover pan and continue cooking until chicken is cooked thoroughly and juices run clear, about 15 minutes. Remove chicken from heat and cool.
- When potatoes are cool to touch, coarsely cut into ½-inch pieces in the mixing bowl. Peel the cooked eggs, dice and add to the potatoes.
- Dice the cooled chicken breast and add to the mix.
- Add chopped pickles, peas, ½ teaspoon salt and ¼ teaspoon pepper to the potato mix and stir to combine.
- Stir mayonnaise, 2 tablespoon lemon juice and 2 tablespoon olive oil into the potato salad until smooth.
- Cover and refrigerate salad olivieh until read to serve.
- When ready to serve, transfer salad to a serving plate and smooth into a round mound. Garnish as you please with sliced radishes, green onions and fresh herbs. Serve alone or with lavash.
Notes
Some people like to add chopped carrots and celery into salad oliveah.
I prefer to use the minimum amount of mayonnaise. You can definitely add more to make it creamier.
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days. You can also make this recipe a day before serving. Save the garnishes when you are ready to serve it.
TO FREEZE: I do not recommend freezing salad olivieh because it contains mayonnaise and the texture will change after it is thawed.
Nutrition
Serving: 1cup | Calories: 418kcal | Carbohydrates: 17.9g | Protein: 57.7g | Fat: 12.9g | Saturated Fat: 1.8g | Cholesterol: 202mg | Sodium: 1164mg | Fiber: 4.2g | Sugar: 3.8g
