Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
persian potato chicken salad

Persian potato chicken salad | Salad Olivieh


  • Author: Sepideh Esmaili Campos
  • Total Time: 0 hours
  • Yield: serves 4-6 people 1x

Ingredients

Units Scale
  • 2 chicken breasts (about 1.5 pounds) boneless and skinless
  • 1 medium yellow onion, sliced
  • 3 garlic cloves, smashed and peeled
  • Kosher salt
  • 2 russet potatoes, peeled and cut into 1 inch cubes
  • 4 eggs
  • 1 1/2 cups fresh or frozen peas
  • 3/41 1/4 cup good quality store-bought mayonnaise (I use Primal Kitchen Mayonnaise made with avocado oil)
  • 1 cup finely diced Persian pickles (about 2-3 pickles)
  • Olives, radishes, extra pickles or fresh dill for garnish (optional)
  • Crusty baguette for serving (optional)

Instructions

  1. Put the chicken, onion, garlic, and 2 teaspoons of kosher salt in a 12-inch saute pan or medium pot. Cover the chicken with cold filtered water and bring the water to a boil over high heat. 
  2. Once the water boils, reduce the heat to medium, cover the pot partially with its lid and simmer until the chicken is fully cooked, 15-20 minutes. The chicken is cooked when it registers 160 degrees Fahrenheit on an instant read thermometer inserted into its thickest side. 
  3. Transfer the poached chicken onto a plate and set aside until cool enough to handle. 
  4. Discard the water, onions and garlic that you used to flavor the chicken. Set the pot aside to use later for the potatoes and eggs. 
  5. Using two forks or clean hands, shred the cooked chicken. 
  6. Place the shredded chicken in a large mixing bowl and set aside. 
  7. Place the potatoes in the saute pan. Cover the potatoes with cold water and add ½ teaspoon salt. 
  8. Bring the water to a boil over high heat. Once the water boils, reduce the heat to medium low and partially cover the pot with its lid. 
  9. Cook until the potatoes easily fall apart when pierced with a fork, about 25 minutes. 
  10. Drain the potatoes and add the hot potatoes to the shredded chicken. 
  11. Fill the saute pan with 2 inches of water and bring to a boil. Once the water is boiling, use tongs to lower the eggs into the hot water. 
  12. Cover the pan with its lid, reduce the heat to low and cook the eggs for 9 minutes. 
  13. Remove the eggs from the hot liquid using tongs, set aside to cool. Once the eggs are cool enough to handle, peel the eggs. 
  14. Chop the peeled eggs finely and add them to the chicken mixture. 
  15. In the same pot that you cooked the eggs in, add the peas, 1 ½ cups water and ½ teaspoon salt. Cover the pot with the lid and bring to a boil over high heat. 
  16. Once the water is boiling, reduce the heat to medium and cook the peas for 5 minutes. 
  17. Drain the peas and add them to the chicken mixture. 
  18. Add 1 Cup of mayonnaise and the pickles to the chicken mixture. Use a wooden spoon to thoroughly combine everything together. The mixture will be chunky but will hold together like tuna salad. 
  19. Taste the salad olivieh and add more salt (¼ teaspoon at a time) if desired. You can also add more mayonnaise if you want a creamier salad. 
  20. Mound the salad olivieh onto a serving platter and garnish with extra pickles, olives, or fresh dill. 
  21. Cover the salad olivieh with plastic wrap and refrigerate until fully chilled, about 1 hour. 
  22. Serve the olivieh with a side of pita bread, as a filling for a baguette sandwich or on a mezze table with a variety of Persian finger foods. 
  23. Leftover olivieh can be covered and kept in the refrigerator for up to 4 days. 
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes inactive cooking
  • Category: Summer
  • Cuisine: Persian