Salad Olivieh (Persian Chicken Potato Salad)

Salad Olivieh is a Persian chicken potato salad made with eggs, peas, pickles, and mayonnaise. A creamy, classic dish perfect for sandwiches or sides.

A beautifully presented bowl of Salad Olivieh, garnished with sliced tomatoes and fresh parsley, sitting on a textured tablecloth.

Salad Olivieh is a Persian chicken potato salad that’s often served at gatherings, picnics, and family meals. Made with tender chicken, soft potatoes, eggs, peas, and tangy pickles, it’s a creamy and satisfying dish that comes together with simple ingredients. Everything is mixed with mayonnaise to create a texture that’s rich, slightly chunky, and easy to enjoy.

It’s commonly served as part of a spread with other Persian dishes or used as a filling for baguette sandwiches. Whether you’re making it for a group or prepping it ahead for the week, it’s one of those recipes that’s easy, comforting, and always a crowd favorite.

Ingredients for a delicious Salad Olivieh arranged on a table: tender chicken, boiled eggs, pickles, peas, potatoes, mayonnaise, and seasoning with a fresh lemon.

Salad Olivieh Ingredients

• 2 chicken breasts

• 1 medium yellow onion, sliced

• Kosher salt

• 1 tablespoon Tumeric

• Black Pepper

• 2 tablespoon olive oil

• 1 lemon

• 2 russet potatoes

• 4 eggs

• 1½ cups fresh or frozen peas

• 1 to 2 cups mayonnaise (adjust to preference)

• 1½ cups finely diced Persian pickles

Optional for serving & garnish

• Extra pickles

• Tomatoes

• Crusty baguette

How to Make Salad Olivieh

1. Cook the chicken- In a medium saucepan, add sliced onions, turmeric, and about 2 teaspoons of kosher salt. Sauté for a few minutes until fragrant, then add the chicken breasts.

   
   

   Cover with water and bring to a boil over high heat. Once boiling, reduce the heat to medium, partially cover, and let it simmer for about 15 to 20 minutes, until the chicken is fully cooked and tender.

   
   

   Transfer the chicken to a plate and let it cool. Discard the cooking liquid and onions.

   
   

2. Shred the chicken- Once cool enough to handle, shred the chicken using two forks or your hands. Add it to a large mixing bowl.

   
   

3. Cook the potatoes- Place the potatoes in a pot and cover with water. Add a pinch of salt and bring to a boil. Reduce the heat and simmer until fork-tender and soft, about 25 minutes. Drain and grate the warm potatoes in a bowl.

   
   

4. Cook the eggs- Fill the pot with about 2 inches of water and bring to a boil. Carefully add the eggs, cover, and cook on low heat for 9 minutes.

   Remove, let cool, peel, then grate into a bowl.

   
   

5. Mix everything together- Add the potatoes, shredded chicken, chopped eggs, peas, and diced pickles to a large bowl. Add the mayonnaise and a drizzle of olive oil, then mix well until everything is evenly combined.

   
   

   Squeeze in fresh lemon juice and mix again. The texture should be creamy but still slightly chunky. Taste and adjust with more salt if needed, and add more mayonnaise if you prefer a creamier consistency.

   
   

6. Chill and serve- Transfer to a serving dish, garnish as desired, and cover. Refrigerate for about 1 hour until fully chilled.

To Serve

Serve chilled with fresh baguette sandwich, or as part of a mezze-style spread.

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Final Thoughts

Salad Olivieh is simple, filling, and always a crowd favorite. The combination of creamy, tangy, and soft textures makes it one of those dishes that’s easy to keep going back to.

It’s just as good the next day, making it perfect for leftovers or prepping ahead for the week.