Are you a fan of Iranian cuisine? Then you will love to try this Salad Olivieh Recipe, one of the most beloved Persian street foods. This healthy salad olivieh is very satisfying and can be served as an appetizer or a snack, so let’s give it a go!

WHAT IS SALAD OLIVIEH RECIPE? Salad Olivieh Recipe is a creamy, tangy twist on the traditional Russian Olivier salad recipe. The original recipe was created by renowned Russian chef Lucien Olivier in the 18th century.

INGREDIENTS:Chicken: Boneless chicken breasts with skin removed is an essential ingredient to make this Persian olivieh salad. – Potatoes: Another core ingredient is medium russet potatoes. You can also use yellow gold potatoes.

INGREDIENTS:Whole eggs: Hard boiled eggs are also added to this Persian chicken olivieh salad. – Other veggies: You will need to add green peas and diced boiled carrots. – Dill pickles: Chopped dill pickles are a must in this salad for additional texture and tangy flavor. You can use diced Persian pickles instead.

INGREDIENTS:Mayonnaise: For the creamy texture, mayonnaise is the base of the dressing for Persian chicken salad. – Olive oil: I use extra virgin olive oil for the dressing. Light olive oil works too. – Lemon juice: Adjust the sourness of the dressing by adding fresh lemon juice.

INGREDIENTS:Spices: Add salt and black pepper to Salad Olivieh Recipe according to taste.

INSTRUCTIONS: First, peel the potatoes and carrots and cut them into quarters. Place them in a large pot over medium heat and cover them with water. Boil until fork tender.

INSTRUCTIONS: Once the potatoes are cool, mash them. Then, finely chop the carrot. Place the potatoes and chopped carrots in a large mixing bowl. After that, in a large saucepan on high heat, boil eggs, sweet peas, and the chicken breast. Now, peel and dice hard-boiled eggs into small pieces and add them to the potatoes

INSTRUCTIONS: Then, shred the cooked chicken and add it to the potatoes. Add peas to the potatoes. Later on, mix mayonnaise, olive oil, lemon juice, salt, and pepper in a small bowl. Next, stir the mayonnaise mixture into the potato salad until all is mixed and smooth.

INSTRUCTIONS: Finally, cover and refrigerate the salad until ready to serve.