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+ servings

Salad Olivieh

Omid Roustaei, The Caspian Chef
Potato and chicken salad
4.76 from 25 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Appetizer, Main Course, Salad
Cuisine Persian
Servings 6


  • 2 pieces chicken, breasts or thighs
  • 1 small onion, quartered
  • 1 teaspoon salt, divided
  • 6-8 medium yukon gold potatoes, approximately 1.5 to 2 pounds
  • 1 cup frozen peas, thawed
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 radishes, diced or slivered
  • 2 green onions, sliced
  • 1/2 cup cucumber pickles, diced
  • 1/2 cup black olives, sliced
  • 3 eggs, hardboiled and sliced
  • 1/2 cup fresh parsley, chopped
  • 2 tablespoons chives, chopped


  • 1/2 to 1 cup Mayonnaise
  • 1/4 cup olive oil
  • 1/4 cup vinegar, white or apple cider
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, ground



  • Place the chicken pieces, onion and 1/2 teaspoon salt in a pan with enough cool water to cover the chicken. Bring to a gentle boil.
  • Once boiling, reduced heat, cover and cook for 1 hour or until the chicken has softened and can be easily shredded.
  • Remove the chicken from the pan, allow to cool and roughly shred using two forks. Place the shredded chicken in a large mixing bowl.


  • While the chicken is cooking, place the potatoes with 1/2 teaspoon of salt in a medium sized pan with enough water to cover the potatoes.
  • Cook for 20-25 minutes or until the potatoes are cooked.
  • Take care to not over cook the potatoes so that they can maintain their texture in the salad. Once cooked, drain, rinse and peel the potatoes and cut into 1 inch pieces.
  • Place in the large mixing bowl with the chicken.

Peas and carrots

  • In a small saucepan, combine the peas and the carrots, cover with water and cook for 6-8 minutes on medium heat or until the carrots have slightly softened.
  • Drain and add to the mixing bowl with chicken and potatoes.


  • Bring approximately 2-3 cups of water to a boil. Gently place the eggs in the boiling water, cover and simmer over medium heat for 8 minutes. Once cooked, shell, slice and add to the main bowl.

Herbs and other vegetables

  • Add the remaining herbs and vegetable to the main bowl and gently mix.


  • In a medium sized mixing bowl combine all the dressing ingredients and mix using a whisk. Depending on the amount of mayonnaise used you will have a slightly thicker dressing.


  • Spread the mayonnaise over the potato and chicken salad and gently mix.
  • Place the salad in a serving bowl and attempt to create a dome shaped structure with a smooth surface. Add more mayonnaise to create this smooth surface if desired.
  • Decorate with olives, peas or radishes and serve with Persian flatbreads.


The chicken can be eliminated all together or replaced with chickpeas to create a vegetarian dish.
Keyword chicken, potatoes, salad, whole30
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