Salad-e Oliveh -Persian Potato, Egg, Chicken Salad

Marsha Gardner


Another dish from my brother-in-law Mak who is from Iran. A meal in a dish.

★★★★★ 1 vote
Stove Top


4 large
chicken breast halves poached, when cool, finely shred
6-8 large
potatoes, boiled and roughly mashed
4-6 large
eggs, hard boiled, roughly mashed
celery stalks, finely diced
4-6 oz
dill pickle, finely chopped (should be a sour pickle, not sweet)
1/2 c
peas, fresh or frozen
1 medium
carrot, shredded
2-3 tsp
lime juice
olive oil, extra virgin
kosher salt and freshly ground black pepper


1This recipe will serve up to 4 people. Most of the work is in the preparation of the ingredients. It’s always best to prepare all your ingredients. There’s a lot of vegetables to peel and chop, cook and mash.
2If you have to cook the chicken specifically for this dish you can either fry it or poach it. I usually poach it in seasoned water with a teaspoon of lime juice.
3Once you have finished all the preparation and the cooked ingredients have cooled down, add all of them together in a large mixing bowl. Pour on the mayonnaise, add the lime juice, salt and pepper and gently mix. The ingredients should adhere to each other with the mayo and now your Salad Olivieh is ready to serve.
4It should be served cold.

Present the Salad Olivieh in a dish of your choice and decorate with strips of carrot, or gherkins and olives. You can decorate it in which ever way you choose.
5Traditionally, Salad Oliveh is mounded on a platter and covered with additional mayonnaise mixed with a little lime juice spread over like frosting then decorated as you like.
6The key to this salad is having all vegetables finely diced except potatoes which are roughly mashed. Sliced green olives make a wonderful addition along with a drizzle of olive oil over top. A meal in itself.

About Salad-e Oliveh -Persian Potato, Egg, Chicken Salad

Main Ingredient: Potatoes
Regional Style: Middle Eastern