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Persian olivieh salad with chicken served on a white plate with pickles, olives and flat bread.
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Salad Olivieh - Persian Potato Salad With Chicken (Video)

Persian Salad Olivieh is a rich, creamy, and tangy chicken and potato salad popular for family gatherings, holidays, and picnics. It's super easy to make, budget friendly, and perfect for feeding a crowd or making ahead for barbecues. Serve it with warm lavash or flatbread—or just grab a spoon and dig in.
Author Charlé Visser
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 portions
Course Appetizer, Salad
Cuisine Persian

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

  1. Any potato variety will do. Choose them nice and firm. If you want to save time scrubbing them, get clean skin potatoes.
  2. You can use tinned if you don't have frozen peas, although frozen peas taste better.
  3. 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.
  4. Use boneless, skinless chicken thighs for best results and ease of use. They are also readily available in most stores. 
Storage instructions
Will keep well in the fridge for 3 to 4 days, stored airtight. For this reason, it's also great for making ahead of time. Before serving, let it come up to room temperature. 
Don't freeze it. It will ruin the texture. 
See post for substitutions, variations and serving suggestions.

Nutrition

Serving: 200grams Calories: 516kcal Carbohydrates: 21g Protein: 13g Fat: 43g Saturated Fat: 8g Polyunsaturated Fat: 18g Monounsaturated Fat: 16g Trans Fat: 0.1g Cholesterol: 133mg Sodium: 556mg Potassium: 552mg Fiber: 4g Sugar: 3g Vitamin A: 408IU Vitamin C: 28mg Calcium: 40mg Iron: 2mg
Keywords:olivieh salad, persian potato and chicken salad
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