Persian Potato Salad (Salad Olivieh)

Recipe from Nastaran Dibai
Makes 6-8 cups, 18-24 1/3 cup side or appetizer servings


3 or 4 large Russet potatoes
1 large chicken breast
2 hardboiled eggs
1 cup of diced pickles (preferably kosher dill)
3/4 cup green peas
1 cup of mayonnaise
Juice of 1/2 lemon
Salt and pepper to taste
Lemon Pepper (optional)


Cook potatoes (skin on) until they’re fork tender, then peel and dice.

Poach chicken breast (skin on), then take take skin off and dice.

Dice hardboiled eggs.

The dice on everything all the above should be small — around 1/4 inch.

Cook green peas, then shock with ice water to maintain green color.

Make sure all the above is cold or at least room temperature, then toss all of it together with the pickles.

Once it’s all mixed, add the lemon juice, the mayonnaise and toss together until everything is coated.  This is a matter of taste, so if it feels it could use more mayonnaise, then you can add more, but only a spoonful at a time, so you don’t end up overdoing it.  

Finally, add salt and pepper to taste. I personally like more of a lemony flavor, so I always toss in some lemon pepper in addition to the salt and pepper, but this is optional.  If you do add the lemon pepper, then you might want to add less regular pepper. 

Cover and refrigerate for at least 2 hours and preferably overnight. The flavor and texture continue to blend and develop the whole time. Can be kept for up to 4 days covered in the refrigerator.