Persian Salad Olivier is a creamy, chilled salad of chicken, potatoes, carrots, peas, eggs, pickles, and mayonnaise, cut into small pieces and served as a side or a light meal. Popular in Iran as a festive and everyday dish, it has many family variations; this version balances the rich dressing with tangy pickles and lemon.
Ingredients
- 12 oz (340 g) boneless, skinless chicken breast
- 1 lb (450 g) Yukon Gold or waxy potatoes, scrubbed and left whole
- 1 medium carrot, about 3 oz (85 g), peeled
- 2 large eggs
- ¾ cup (100 g) frozen peas
- ½ cup (75 g) finely diced dill pickles or Persian torshi-e khiar, drained
- ½ cup (120 g) mayonnaise, plus more as needed
- 2 tablespoons (30 ml) fresh lemon juice
- ½ teaspoon fine salt, plus more for the cooking water
- ¼ teaspoon ground black pepper
- 2 tablespoons (8 g) chopped fresh parsley or dill, optional
- 1 tablespoon (15 ml) pickle brine, optional, for adjusting the dressing
Instructions
- Put the chicken in a small saucepan and add enough water to cover by about 1 inch (2.5 cm). Add a pinch of salt. Bring to a gentle simmer, cover loosely, and cook until the thickest part reaches 165°F (74°C) on a food thermometer; the USDA FSIS safe minimum temperature for chicken is 165°F (74°C). This usually takes 12–16 minutes, depending on thickness. Transfer the chicken to a plate and let it cool. Discard the cooking liquid or reserve it for another use.
- Meanwhile, place the potatoes and carrot in a saucepan and cover with cold water by 1 inch (2.5 cm). Salt the water lightly. Bring to a boil, then simmer until the carrot is tender when pierced, about 15–20 minutes, and the potatoes are just tender, about 20–25 minutes. Remove each vegetable as it finishes so it does not overcook. Drain and cool until easy to handle.
- Place the eggs in a separate saucepan and cover with cold water. Bring to a boil, turn off the heat, cover, and let stand for 10–12 minutes. Transfer to cold water to cool, then peel. Cook until the yolk and white are firm. Bring a small pot of water to a boil, add the peas, and cook for 2 minutes; drain and rinse under cold water.
- Peel the cooled potatoes if desired. Cut the potatoes, carrot, chicken, and eggs into small, even dice, roughly ¼ inch (6 mm). Even pieces make the salad easier to scoop and help the ingredients hold together. Pat the diced pickles dry if they look especially wet.
- In a large bowl, stir together the mayonnaise, lemon juice, salt, and pepper. Add the chicken, potatoes, carrot, eggs, peas, and pickles. Fold gently until everything is evenly coated without mashing the potatoes. Taste and adjust with more salt, lemon juice, or a little pickle brine. Add herbs if using.
- Cover and refrigerate for at least 1 hour before serving so the salad chills and the flavors come together. If it seems firm after chilling, fold in a spoonful of mayonnaise or a teaspoon of pickle brine. Serve cold.
Tips
- Cook the potatoes whole and start them in cold water. This helps them cook evenly and keeps the cut pieces from becoming waterlogged or crumbly.
- Keep the pickle pieces small and drain them well. Persian pickles can be salty or sour, so taste before adding extra salt or lemon.
- For a practical shortcut, use 12 oz (340 g) cooked, plain chicken. If it is leftover chicken, make sure it was refrigerated promptly and is still within its safe storage period.
- Fold rather than vigorously stir. Overmixing, especially while the potatoes are warm, can turn the salad pasty. Cool all cooked ingredients completely before adding mayonnaise.
Serving Suggestions
Serve the salad chilled as a side dish with grilled meat, kebab, or a simple vegetable plate. It is also commonly enjoyed as a filling in soft sandwich bread or lavash; add lettuce or herbs for freshness. For a party platter, mound it in a shallow dish and garnish with parsley, dill, or a few thin pickle slices. Keep the serving bowl cold and return it to the refrigerator between servings.
Variations
Some Persian versions use cooked chicken breast, while others use thigh meat for a richer flavor. You can replace the chicken with an equal amount of cooked turkey, or leave it out and increase the peas for a meat-free variation; the texture and flavor will be lighter. For a tangier salad, swap up to 2 tablespoons (30 g) of the mayonnaise for thick plain yogurt, though the dressing will be less rich. If Persian pickles are unavailable, use crisp dill pickles; sweet pickles make the result noticeably sweeter. A small amount of chopped cooked beet or extra herbs may also be used, but add them sparingly so they do not overwhelm the classic creamy, savory balance.
Storage and Reheating
Refrigerate the salad within 2 hours of preparation, in a covered container at 40°F (4°C) or colder. It keeps for 3–4 days refrigerated; for best texture, stir gently before serving and do not leave it at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C). Because it is a mayonnaise-based cold salad, it is not meant to be reheated. Discard it if it has been left out beyond those limits; do not rely on smell or appearance to judge safety.
Frequently Asked Questions
Can I make Persian Salad Olivier ahead?
Yes. Make it up to a day ahead, cover, and refrigerate. The flavor improves as it chills, though the potatoes may absorb some dressing; fold in a little mayonnaise or pickle brine just before serving if needed.
Why is my salad watery?
Warm vegetables, wet pickles, or peas that were not drained thoroughly can loosen the dressing. Cool the ingredients completely, drain them well, and pat especially wet pickles dry before mixing.
Can I use store-bought mayonnaise?
Yes. Plain, full-fat mayonnaise gives a creamy, cohesive result. If using reduced-fat mayonnaise, add it gradually because some varieties make a thinner dressing.
Do I have to peel the potatoes?
No. Thin-skinned potatoes can be left unpeeled if they are scrubbed well. Peeling gives the salad a smoother, more uniform look and texture.
Can I freeze Salad Olivier?
Freezing is not recommended. Mayonnaise can separate, while potatoes and eggs often become watery or grainy after thawing. Make only as much as you can refrigerate and use within 3–4 days.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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