Persian cooking: recipes · Snacks, sides & street food

Salad Olivieh سالاد الویه

Potato salad with chicken, egg, peas and pickles in mayonnaise; a must at every Iranian party.

⏱ 60 min

Ingredients

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  • 25 waxy potatoes
  • 1875 g chicken breast
  • 25 hard-boiled eggs
  • 940 g peas (frozen)
  • 31¼ pickled gherkins
  • 6¼ carrots
  • 1250 g mayonnaise
  • 12½ tbsp lemon juice
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Boil the potatoes and carrot, poach the chicken in salted water and blanch the peas briefly.
  2. Coarsely grate the potatoes, eggs and carrot, finely shred the chicken and dice the pickles.
  3. Mix everything with mayonnaise, lemon juice, salt and pepper and chill for 2 hours.
  4. Serve with bread or as a sandwich.