Salad Olivieh, made with chicken and potatoes is a Persian spin on the Russian Olivier salad. A popular dish that is very satisfying and can be served as lunch, appetizer or a side.
Cook Chicken: Place chicken, onions, salt and 1 cup water in a large cooking pot. Cover and cook at low-medium until well done and falling off the bone, about 1 hour. Allow to cool the chicken, debone and chop. Reserve leftover broth for later.
Boil: Take potatoes, and eggs in a large cooking pot and cover with water. Bring it to a rolling boil, lower the heat and simmer. Take eggs out after 10 minutes and cook potatoes until fork tender.
Carrots and Peas: Steam the carrots for five minutes. Shell or thaw the peas, add to the steamer and turn off the heat. Let cool.
Prepare Other Ingredients: Transfer the other prepared vegetables, herbs, pickles, olives and peas to a large salad bowl.
Dressing: In a small bowl, whisk together chicken broth, mayonnaise, olive oil, vinegar, lemon juice, mustard, salt and pepper.
Assemble: Cool, peel and cut potatoes, eggs and carrots. Add to the other ingredients in salad bowl. Pour dressing and toss well to combine. Adjust seasonings as per taste and chill.
Serve the salad as a mound and decorate with carved vegetables, lettuce, radish and herbs. Add some lavash or French baguette on the side.
Notes
Cucumber pickles: Choose savory pickles rather than the sweet version.
Make Ahead: Cook the chicken, potatoes, carrots and eggs ahead. Chop the vegetables and herbs earlier. And prepare the dressing ahead.
Storage and Leftovers: This salad can be refrigerated for 2 days. Without the dressing, the salad ingredients can be stored for 5 days. Olivieh salad does not freeze well.
For more information on ingredients, variations and serving suggestions, scroll up the page to the blog post.