Salad Olivieh (Chicken Potato Salad) (2024)

Salad Olivieh, made with chicken and potatoes is a Persian spin on the Russian Olivier salad. A popular dish that is very satisfying and can be served as lunch, appetizer or a side.

Persian Chicken Salad

Salad-e-Olivieh is the Persian version of Olivier salad which originated in Russia. Both versions have pretty much the same main ingredients.

But the Persian chicken salad tends to be a bit more creamier. And it is often presented quiet artistically. The Russian Olivier salad has more texture with the vegetables still holding prominence in form and appearance.

Persian salad olivieh is like a meal, full of chicken, potatoes, eggs and many other vegetables.

Olivieh Salad Recipe Ingredients

• Chicken: Use Bone-in chicken breast or thigh with skin removed.
• Potatoes: I like using yellow gold potatoes for their balance in starchiness, flavor and texture.
• Eggs: Choose pasture raised eggs when possible.
• Other vegetables and herbs: These include onions, carrots, green peas, celery, green onions and parsley.
• Cucumber pickles: Finely chopped pickles add tiny bursts of tart flavor. Choose savory pickles rather than the sweet version.
• Olives: You can use green or black olives.
• Mayonnaise: The salad tends to be heavy so I use avocado oil based mayonnaise or lighter versions.
• Dijon Mustard: Some recipes do not include this. I use the one that is not alcohol based. You can also try spicy mustard.
• Olive oil: I use extra virgin olive oil
• Vinegar: Apple cider vinegar works well, but any white vinegar will be fine too.
• Lime juice, salt and pepper.

How to Make Olivieh Salad

Brief overview below.*Full recipe at the end of blog post.Recipes vary in each family. So, adapt it to your taste.

1. Cook Chicken: Place chicken, onions and salt in a pot. Cover and cook until well done. Cool, debone and chop. Reserve broth for later.
2. Boil Eggs and Vegetables: Take potatoes, and eggs in a large cooking pot and cover with water. Bring it to a boil, lower the heat and simmer. Take eggs out after 10 minutes and cook potatoes until fork tender.
3. Carrots and Peas: Steam the carrots. Shell or thaw the peas, add to the steamer and turn off the heat.
4. Prep Other Ingredients: Chop the other vegetables, herbs, pickles and olives.
5. Dressing: Whisk together all the dressing ingredients.
6. Assemble: Cool and cut cooked vegetables and eggs. Add to the other ingredients. Pour dressing and combine.
7. Serve it as a mound and decorate.

Top Tips

• Cook the vegetables ahead and allow to cool to room temperature.
• Drain the thawed peas, cucumber pickles and olives very well before adding to the salad. Use paper towels to absorb the excess water if needed.
• Add the dressing just before serving for a fresh tasting salad.
• For evenly sized vegetables, use a vegetable chopper.

How to Serve Olivieh Salad

• As a Salad: Line a round bowl with cling wrap and fill with the salad. Invert it over a plate and peel away the cling wrap. Decorate it with carved vegetables. This can make a stunning dish on a dinner table.
• Sandwiches/Wraps: Spread it between whole grain sandwich bread or roll it up with lavash as wraps.
• Salad olivieh will be a great addition to a barbecue, picnic or holiday menu.

Persian olivieh salad is often served as a smooth round mound and beautifully decorated.

Variations

Persian chicken salad is high protein, gluten free, dairy free, nut free, soy free and grain free.

• Vegan:Skip the chicken and eggs and use vegan mayonnaise. You can replace with chickpeas.
• Egg Free: Do not use the eggs. Use chickpeas if you like.
• Lower-Carb:This is a carb-rich salad. You can try replacing some potatoes with steamed cauliflower. Or increase the other vegetables.
• Low Sodium:Lower the salt and use more lime juice and herbs for flavor.
• Add Sausage: You can chop sausage and add it for a variation.

Make Ahead

• Cook the chicken, potatoes, carrots and eggs ahead. Chop the vegetables and herbs earlier.
• Prepare the dressing ahead.

Storage and Leftovers

This salad can be refrigerated for 2 days. Without the dressing, the salad ingredients can be stored for 5 days.

Common Questions

Nutrition Facts

Persian chicken salad isvery filling and is like a mealprepared with chicken, potatoes, eggs and other vegetables.

Chickenis an excellent source of high quality protein and a great alternative to red meat. It also providesniacin, selenium, phosphorus and vitamin B6.

Potatoes are a source of complex carbohydrates and carrots are rich in beta-carotene.

For only about 70 calories, eggsare a great source of high quality protein. They also provide antioxidants lutein and zeaxanthin, that are good for eye health.

More Salad Recipes

• Vegan German Potato Salad
• Yogurt Chickpea Salad with Chips
• Spicy Lentil Salad with Avocado
• Mediterranean Three Bean Salad

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