A creamy and satisfying Persian-style potato salad with chicken, eggs, and pickles, dressed in a rich mayonnaise-based sauce - perfect for gatherings and picnics.
Salad Olivier is a Persian take on the Russian Olivier Salad, which was first created in the 1860s by Lucien Olivier, a Belgian chef working in Moscow. Originally made with luxurious ingredients like game meat and caviar, the dish evolved as it spread to different regions. In Iran, Salad Olivier became a popular party and picnic dish, featuring boiled potatoes, shredded chicken, eggs, pickles, and peas, all mixed in a creamy mayonnaise dressing. It’s typically served cold, either as a main dish with lavash or baguette or as a side dish at celebrations.
Ingredients
2 medium potatoes, boiled and diced
1 chicken breast, cooked and shredded
2 eggs, hard-boiled and chopped
½ cup pickles (Persian or dill pickles), finely chopped
½ cup green peas (fresh or canned)
½ cup carrots, boiled and diced (optional)
½ cup mayonnaise
1 tbsp yellow mustard (optional)
1 tbsp lemon juice or vinegar
½ tsp salt (adjust to taste)
½ tsp black pepper
1 tbsp olive oil (optional, for extra richness)
Directions
Cook the Ingredients:
Boil the potatoes in salted water until tender (about 15-20 minutes). Let cool, then dice. Cook the chicken breast in boiling water with salt and pepper until fully cooked (about 15 minutes). Shred when cool. Hard-boil the eggs, peel, and chop into small pieces. Boil the carrots and peas if using fresh ones.
Mix the Salad:
In a large bowl, combine the diced potatoes, shredded chicken, eggs, pickles, peas, and carrots. In a separate bowl, whisk together the mayonnaise, mustard (if using), lemon juice, salt, black pepper, and olive oil. Pour the dressing over the salad ingredients and mix well.
Chill & Serve:
Cover and refrigerate for at least 30 minutes for flavors to meld. Serve cold with bread (lavash, baguette, or sandwich rolls) or as a side dish.
Recipe Note
Tips & Variations
For a lighter version, replace part of the mayonnaise with Greek yogurt.
For extra crunch, add finely chopped celery or bell peppers.
For a vegetarian version, omit the chicken and add more vegetables or beans.
For a richer taste, add a tablespoon of sour cream to the dressing.
