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.
- Prep time
- 1 hr
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound russet potatoes
- 3 large eggs
- 3 tbsp extra virgin olive oil (divided)
- 1 boneless chicken breast
- 1 tsp salt (divided)
- 1/4 cup lemon juice (divided)
- 3 large dill pickles (diced)
- 2 cups frozen peas (thawed)
- 1/4 tsp ground black pepper
- 1/4 cup mayonnaise
- sliced radishes
- green onions
- fresh herbs
Instructions
- 1
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.
- 2
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.
- 3
While the eggs and potatoes cook, in a small pan over medium-high heat add 1 tbsp extra virgin olive oil.
- 4
Season both sides of chicken with 1/2 tsp 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 tbsp lemon juice.
- 5
Cover pan and continue cooking until chicken is cooked thoroughly and juices run clear, about 15 minutes. Remove chicken from heat and cool.
- 6
When potatoes are cool to touch, coarsely cut into 1/2-inch pieces in the mixing bowl. Peel the cooked eggs, dice and add to the potatoes.
- 7
Dice the cooled chicken breast and add to the mix.
- 8
Add chopped pickles, peas, 1/2 tsp salt and 1/4 tsp pepper to the potato mix and stir to combine.
- 9
Stir mayonnaise, 2 tbsp lemon juice and 2 tbsp olive oil into the potato salad until smooth.
- 10
Cover and refrigerate salad olivieh until read to serve.
- 11
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.