Salad Olivieh - Persian Potato Salad With Chicken (Video)

Persian Salad Olivieh is a rich, creamy, and tangy chicken and potato salad popular for family gatherings, holidays, and picnics. It's super easy to make, budget friendly, and perfect for feeding a crowd or making ahead for barbecues. Serve it with warm lavash or flatbread—or just grab a spoon and dig in.

📝 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. 2Boil the potatoes in salted water until fork-tender.
3. 3While 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. 4Boil the eggs until hard-boiled, cool slightly, and peel.
5. 5--- Prep the Mix-Ins ---
6. 6Finely chop the cornichons.
7. 7Peel and roughly mash the potato with a fork, keeping some texture.
8. 8Defrost the peas in boiling water and drain to remove excess water.
9. 9Grate the hard-boiled eggs on a coarse grater.
10. 10--- Combine Everything ---
11. 11Add the shredded chicken, potato, peas, cornichons, and eggs to a large mixing bowl.
12. 12Add in the mayonnaise and olive oil.
13. 13Season with salt and pepper, then mix gently until creamy and fluffy.
14. 14--- Final Touches and Serve ---
15. 15Spoon onto a platter and garnish with green olives and cornichons.
16. 16Drizzle with olive oil and serve with warm lavash or flatbread.