Salad Olivieh - Persian Potato Salad With Chicken (Video)

Ingredients

• 500 grams potatoes (any type (note 1))
• 3 eggs (large)
• 150 grams peas (fresh frozen (note 2))
• 130 grams cornichons (plus extra for serving (note 3))
• 2 chicken thighs (note 4)
• 50 grams onion
• 4 cloves garlic
• 200 grams mayonnaise (Hellman's or homemade lemon mayo)
• 55 grams olive oil (extra virgin)
• 6 each Green Olives ((optional) for serving)

Instructions

1. 1

   --- Cook the Potatoes, Chicken, and Eggs ---

2. 2

   Boil the potatoes in salted water until fork-tender.

3. 3

   While the potatoes cook, bake the chicken thighs with olive oil, onion, and garlic at 160°C (320°F) until fully cooked. Shred the chicken and save the juices.

4. 4

   Boil the eggs until hard-boiled, cool slightly, and peel.

5. 5

   --- Prep the Mix-Ins ---

6. 6

   Finely chop the cornichons.

7. 7

   Peel and roughly mash the potato with a fork, keeping some texture.

8. 8

   Defrost the peas in boiling water and drain to remove excess water.

9. 9

   Grate the hard-boiled eggs on a coarse grater.

10. 10

    --- Combine Everything ---

11. 11

    Add the shredded chicken, potato, peas, cornichons, and eggs to a large mixing bowl.

12. 12

    Add in the mayonnaise and olive oil.

13. 13

    Season with salt and pepper, then mix gently until creamy and fluffy.

14. 14

    --- Final Touches and Serve ---

15. 15

    Spoon onto a platter and garnish with green olives and cornichons.

16. 16

    Drizzle with olive oil and serve with warm lavash or flatbread.