Persian Salad Olivieh is a deliciously rich, tangy, and comforting chicken and potato salad that’s perfect for family gatherings, holidays, picnics and makes a fantastic side dish for grilled meats and fish.
It’s incredibly easy to make, budget-friendly, stores well and is ideal for feeding a crowd or simply satisfying a craving for something comfortable.
I was fortunate to have Iranian family for a large part of my life and spent loads of time cooking and enjoying traditional Persian food. During that time, I learned many little secrets to making authentic Persian dishes just right.
Salad Olivieh quickly became one of my favorites—a perfect balance of creamy potatoes, tender chicken, and crunchy pickles, especially when served with warm flatbread.
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Salad Olivieh Russian or Persian
While Persian Salad Olivieh is inspired by the Russian Olivier Salad, it’s become a uniquely Persian dish. The original Russian version, created in the 1860s by Belgian chef Lucien Olivier, was a luxurious salad filled with expensive ingredients like game meats, caviar, and crayfish. Over time, especially during the Soviet Union years, it was simplified with more accessible ingredients like boiled potatoes, peas, carrots, and bologna-style sausage.
The Persian version, however, swaps out the bologna for shredded chicken, uses crunchy Persian pickles called "torshi" — similar to cornichons or small pickled cucumbers, and has a richer, creamier texture with plenty of mayonnaise and olive oil. Unlike the Russian version, where ingredients are neatly chopped into cubes, Persian olivieh is finely chopped or mashed with a fork to create a smoother result.
Ingredients
- Potatoes - You can use any variety of potatoes. Both waxy and starchy will work. Whichever you choose, make sure they are nice and firm.
- Chicken - Boneless skinless chicken thighs work best, and they are also very easily available. They have the best flavor and texture. Chicken breast tend to be bland and always end up dry if not cooked correctly.
- Peas - I prefer to use fresh frozen peas instead of tinned peas. They are naturally sweeter, more vibrant and have the best texture.
- Mayonnaise - You can use a common brand like Hellman's or make your own lemon mayonnaise for an even better result.
- Pickles - "Torshi" is traditionally used, but cornichons(small pickles) are the same, so you can use them. Unlike naturally fermented pickles, these are pickled in vinegar.
See recipe card for quantities.
Instructions
- Step 1: Boil the potatoes (skin on) in salted water until tender. Once cooked, peel them and break them up lightly with the back of a fork. At the same time, hard-boil the eggs for 9 minutes, then peel them and set aside.
- Step 2: While the potatoes and eggs are cooking, preheat the oven to 160°C (320°F). Place the chicken thighs on a sheet of foil, drizzle with olive oil, and add sliced onion and crushed garlic. Season with salt and pepper, wrap tightly and bake for about 20 minutes or until cooked. Lightly shred the chicken while it’s still warm, saving the cooking juices. Discard the onion and garlic.
- Step 3: Dice the cornichons or pickles finely. They don't have to be perfectly cubed. Grate the eggs on a coarse grater and defrost the frozen peas in boiling water. Once defrosted, dry them on a paper towel to get rid of the excess moisture.
- Step 4: Place the shredded chicken, broken-up potatoes, peas, chopped pickles and grated eggs into a bowl. Add mayonnaise, olive oil, and season with salt and pepper.
- Step 5: Combine the salad lightly until it comes together. Adjust the seasoning if needed, or add a touch of reserved chicken cooking juices if it's too stiff. Spread out on a plate garnished with more pickles and green olives. Serve with warm lavash or any other type of flatbread.
Watch how to make it
Chefs secret
Olivieh salad is best served when it's still slightly warm. Keep your ingredients warm throughout the process and serve it immediately once made for the most authentic result.
Top tips for best results
- Break the potatoes up with a work instead of cutting with a knife or completely mashing it. It should still have some texture without the sharp edges of cubed potatoes. It's what makes it so nice and creamy.
- Use Chicken thighs instead of chicken breast. Breast has less flavor and if you don't cook it carefully, it will be dry.
- Use fresh frozen peas instead of tinned peas for a more vibrant flavor and color.
Substitutions and variations
- Protein - Use turkey instead of chicken. I didn't tell you this, but it's also delicious with shrimp.
- Pickles - You can use classic dill pickles. Make sure to squeeze them slightly to get rid of the excess liquid.
- Mayonnaise - You can lighten up the mayonnaise to make it marginally healthier by using half/half mayo and sour cream or yogurt. This gives it a pleasant tang and the creaminess works great.
- Lemon - Persian cuisine loves lemon and sourness. You can add a squeeze of lemon juice and a touch of lemon zest to brighten up the flavor. For a similar effect, sprinkle with sumac.
- Add herbs - Chopped dill or parsley are quite common additions to Olivieh salad. They both work great with the cornichons and potatoes.
- Add veggies - Because salad Olivieh is a home-style family dish, it's also common to find adaptations to include boiled and diced carrots, baked eggplant, sun-dried tomatoes and radishes.
- Vegetarian - You can omit the chicken from the recipe and double down on the veggies to make a vegetarian Olivieh.
Storage instructions
1. Refrigeration:
- Store in an airtight container in the fridge for up to 3 days.
2. Make ahead:
- You can prepare Olivieh a day in advance. Store it in the fridge and let it come to room temperature before serving.
3. Freezing:
- Not recommended. The mayonnaise-based dressing can separate and affect the texture once defrosted. If you need to prepare components ahead, you can freeze the shredded chicken separately and assemble the salad fresh.
4. Refreshing leftovers:
- If the salad seems dry after being stored, mix in a bit more mayonnaise or a splash of olive oil to restore its creaminess.
5. Food safety
- When serving, do not let it sit out at room temperature or warmer for more than three hours, as it will cause a food poisoning risk because of the chicken and eggs.
Serving suggestions
Any grilled meats or fish work great, and it's a fantastic little salad to take with you when invited for a barbecue. Also, a great side with traditional style meats like slow cooked leg of lamb.
Traditionally served with soft flat bread and kebabs like lamb kofta. When serving as a sharing dish make sure to serve it alongside fresh vegetables and herbs like cucumbers, tomatoes, dill, parsley, and tarragon for the most authentic result.
More potato dishes
Looking for other recipes like this? Try these:
Other Side dishes and salads
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Recipe
Recipe
Salad Olivieh - Persian Potato Salad With Chicken (Video)
Ingredients
- 500 grams (1 lb) potatoes - any type (note 1)
- 3 (3) eggs - large
- 150 grams (1 cups) peas - fresh frozen (note 2)
- 130 grams (⅚ cups) cornichons - plus extra for serving (note 3)
- 2 (2) chicken thighs - note 4
- 50 grams (⅓ cups) onion
- 4 cloves (4 cloves) garlic
- 200 grams (1 cups) mayonnaise - Hellman's or homemade lemon mayo
- 55 grams (4 tablespoon) olive oil - extra virgin
- 6 each (6 each) Green Olives - (optional) for serving
Instructions
Cook the Potatoes, Chicken, and Eggs
- Boil the potatoes in salted water until fork-tender.500 grams potatoes
- While the potatoes cook, bake the chicken thighs with olive oil, onion, and garlic at 160°C (320°F) until fully cooked. Shred the chicken and save the juices.2 chicken thighs, 50 grams onion, 4 cloves garlic
- Boil the eggs until hard-boiled, cool slightly, and peel.3 eggs
Prep the Mix-Ins
- Finely chop the cornichons.130 grams cornichons
- Peel and roughly mash the potato with a fork, keeping some texture.
- Defrost the peas in boiling water and drain to remove excess water.150 grams peas
- Grate the hard-boiled eggs on a coarse grater.
Combine Everything
- Add the shredded chicken, potato, peas, cornichons, and eggs to a large mixing bowl.
- Add in the mayonnaise and olive oil.200 grams mayonnaise, 55 grams olive oil
- Season with salt and pepper, then mix gently until creamy and fluffy.
Final Touches and Serve
- Spoon onto a platter and garnish with green olives and cornichons.6 each Green Olives
- Drizzle with olive oil and serve with warm lavash or flatbread.
Video
Notes
- Any potato variety will do. Choose them nice and firm. If you want to save time scrubbing them, get clean skin potatoes.
- You can use tinned if you don't have frozen peas, although frozen peas taste better.
- Cornichons are small pickled cucumbers. You can use any type of pickle, but if you use larger pickles, make sure to squeeze out some excess moisture.
- Use boneless, skinless chicken thighs for best results and ease of use. They are also readily available in most stores.
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