Salad Olvieh Recipe | The best Potato Egg Salad | igotitfrommymaman.com #persianrecipes
Appetisers,  Chicken Dishes,  International Recipes,  Persian Classics,  Snacks,  Uncategorized

Salad Olvieh – The best Potato Egg Salad

Salad Olvieh doesn’t have the typical Persian flavours and that’s because it originally comes from Russia. It has made its way into the Iranian kitchens a long time ago and I can honestly say, I never went to an Iranian party where they didn’t serve Salad Olvieh. It has become one of the most popular Persian party foods! 

That being said, even though you might not be able to have guests over at the moment, you can still make delicious Olvieh for yourself and your family. You know you deserve it!

There are a few tricks you need to keep in mind to make the PERFECT Olvieh and you will learn them in this post.

Salad Olvieh Recipe | The best Potato Egg Salad | igotitfrommymaman.com #persianrecipes

This recipe is meant for 10 people as an appetiser for a party, alongside other snacks. If you’re making it for your household, you may want to adjust the amount of ingredients. Because a good Salad Olvieh is quite a bit of work, I still prepare this amount to make it worthwhile. We keep it in the fridge and eat it over the course of a couple of days.

Feel free to adjust the amount of mayonnaise, lemon juice, and other ingredients to match your own personal taste.

Ingredients (for 10 guests):

1 kg potatoes [I recommend potatoes suitable for mashing, I used white British potatoes] (2.2 lbs)

2 chicken breasts

1 medium onion

2 cloves garlic

4 free range eggs

Approx. 500g mayonaise (2 cups)

3 tbsp olive oil

235g net weight khiaar shoor [salty gherkins] (1 cup)

125g garden peas [frozen] (3/4 cups)

100 ml lemon juice (1/4 cup)

Black pepper to taste

Salt to taste

Time: 

Cooking: 60 min

Prep: 30 min

Total: 90 min

Instructions:

Boil the potatoes

Boil the potatoes until they are cooked. The cooking time depends on the size of your potatoes. It may take anything from 20 to 60 minutes. In the meantime you can cook the chicken breast (see below).

Poke them with a fork to see if they are cooked. Once they are soft in the centre, drain them in a colander and let them steam dry. This will allow as much moisture as possible to evaporate, which will make for a more delicious Salad Olvieh. In the meantime you can prep the other ingredients.

 

Cook the chicken breast

Boil approx. 1 litre / 2 cups of water. Skin off the onion and garlic. Quarter the onion. Add 1 tbsp olive oil to a pan and put it over medium heat. Add the onion, garlic and chicken breasts and gently fry them for 2 minutes or so. It is not important, that any of them turn brown, they will have plenty of time to cook. Cover the onion and chicken breasts with boiling water, season with a generous amount of black pepper and salt and put them over low to medium heat for about 40 minutes.

Cooking chicken breast and onions for Salad Olivieh | I got it from my Maman

 

Boil the eggs

Hard boil the eggs (8 to 12 minutes depending on size). Shock them with cold water and peel them. Grate them roughly into a large bowl.

Grated eggs for Salad Olivieh

 

Prepare the salty gherkins (khiaar shoor)

Chop the khiaar shoor in small pieces (see photo). You then need to squeeze the water out of the gherkins (an essential step that is often skipped). If all that gherkin juice remains in the gherkins, it will eventually come out and leak into your Salad Olvieh, making it watery and not nice to look at! You can squeeze the chopped khiaar shoor with your hands or put them in a muslin cloth and then squeeze the juice out of them.

Chopped Khiaar Shoor for Saad Olivieh | I got it from my Maman

 

Mash or grate the potatoes and pull the chicken breast

Once the chicken breasts are cooked, remove them from the pan, so they can cool down. You can remove the onions and garlic and use the stock to make soup. If you don’t have any use for it now, you can freeze it in a plastic container for later. 

Once the potatoes are cooled down, peel them and then either grate or mash them. This is one of the few points my Maman and I disagree on. I like a very smooth Salad Olvieh, so I prefer to mash the potatoes. My Maman says they should be grated, so that it has a bit more texture to it.

Once the chicken breasts are cooled down, pull them apart like pulled pork. Add them also to the bowl.

Combine all the ingredients and season to taste

Combine everything well and then add the mayonnaise, lemon juice, salty gherkins, frozen peas, and olive oil.

Season generously with black pepper and salt. Keep tasting and seasoning until you are happy with the result.

Salad Olvieh Recipe | The best Potato Egg Salad | igotitfrommymaman.com #persianrecipes

Decorate your Salad Olvieh

You can decorate your Salad Olvieh with olives, olive oil, carrot slices, and/or more salty gherkins. Please don’t arrange them in the shape of flowers. They never really look like flowers. JK, do what you like! XD

Serve it with any bread you like. Enjoy! 


Salad Olvieh

This recipe is meant for 10 people as an appetiser for a party, alongside other snacks. If you're making it for your household, you may want to adjust the amount of ingredients. Because a good Salad Olvieh is quite a bit of work, I still prepare this amount to make it worthwhile. We keep it in the fridge and eat it over the course of a couple of days.

Feel free to adjust the amount of mayonnaise, lemon juice, and other ingredients to match your own personal taste.

Course Side Dish, Snack
Cuisine Persian
Keyword appetizer, Chicken, eggs, Persian, potatoes, side dish, snack, starter
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 guests
Author Hami

Ingredients

  • 2.2 lbs potatoes (suitable for mashing) (1kg)
  • 2 chicken breasts
  • 1 medium onion
  • 2 cloves garlic
  • 4 medium free range eggs
  • 2 cups mayonnaise (500g)
  • 1 cup salty gherkins (khiaar shoor) (235g net weight)
  • 3/4 cups frozen peas (125g)
  • 1/4 cup lemon juice (100ml)
  • 3 tbsp olive oil
  • black pepper (to taste)
  • salt (to taste)

Instructions

Boil the potatoes

  1. Boil the potatoes until they are cooked. The cooking time depends on the size of your potatoes. It may take anything from 20 to 60 minutes. In the meantime you can cook the chicken breast (see below).

  2. Poke them with a fork to see if they are cooked. Once they are soft in the centre, drain them in a colander and let them steam dry. This will allow as much moisture as possible to evaporate, which will make for a more delicious Salad Olvieh. While they cool down you can prep the other ingredients.

Cook the chicken breast

  1. Boil approx. 1 litre / 2 cups of water. Skin off the onion and garlic. Quarter the onion. Add 1 tbsp olive oil to a pan and put it over medium heat. Add the onion, garlic and chicken breasts and gently fry them for 2 minutes or so. It is not important, that any of them turn brown, they will have plenty of time to cook. Cover the onion and chicken breasts with boiling water, season with a generous amount of black pepper and salt and put them over low to medium heat for about 40 minutes.

    Cooking chicken breast and onions for Salad Olivieh | I got it from my Maman

Boil the eggs

  1. Hard boil the eggs (8 to 12 minutes depending on size). Shock them with cold water and peel them. Grate them roughly into a large bowl.

    Grated eggs for Salad Olivieh

Prepare the salty gherkins (khiaar shoor)

  1. Chop the khiaar shoor in small pieces (see photo). You then need to squeeze the water out of the gherkins (an essential step that is often skipped). If all that gherkin juice remains in the gherkins, it will eventually come out and leak into your Salad Olvieh, making it watery and not nice to look at! You can squeeze the chopped khiaar shoor with your hands or put them in a muslin cloth and then squeeze the juice out of them.

    Chopped Khiaar Shoor for Saad Olivieh | I got it from my Maman

Mash or grate the potatoes and pull the chicken breast

  1. Once the chicken breasts are cooked, remove them from the pan, so they can cool down. You can remove the onions and garlic and use the stock to make soup. If you don’t have any use for it now, you can freeze it in a plastic container for later. 

  2. Once the potatoes are cooled down, peel them and then either grate or mash them. This is one of the few points my Maman and I disagree on. I like a very smooth Salad Olvieh, so I prefer to mash the potatoes. My Maman says they should be grated, so that it has a bit more texture to it. 

  3. Once the chicken breasts are cooled down, pull them apart like pulled pork. Add them also to the bowl.

Combine all the ingredients and season to taste

  1. Combine everything well and then add the mayonnaise, lemon juice, salty gherkins, frozen peas, and olive oil.

  2. Season generously with black pepper and salt. Keep tasting and seasoning until you are happy with the result.

Decorate your Salad Olvieh

  1. You can decorate your Salad Olvieh with olives, olive oil, carrot slices, and/or more salty gherkins. Please don’t arrange them in the shape of flowers. They never really look like flowers. JK, do what you like! XD 

  2. Serve it with any bread you like. Enjoy! 

Did you try my recipe? Please let me know what you think in the comments, or post any questions you might have. Wanna save this recipe? Scroll up and download the printable recipe or pin this post for later!

Are you looking for more party food ideas? Take a look at my snack recipes!

Salad Olvieh Recipe | The best Potato Egg Salad | igotitfrommymaman.com #persianrecipes

2 Comments

    • Hami

      Hi Pamela,
      thank you for your question. What I mean by tomato puree is concentrated tomato paste. Here in the UK it’s usually packaged in tubes. It might also come in very small cans.

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