Salad Olivieh Recipe

Salad Olivieh
(AKA: Salad Olivier, Iranian Potato Salad, Russian Salad, 'Olivie', Capital Salad)
Submitted By: Taz


1 ½ lbs White or Yukon Gold Potatoes - peeled and cut into apx ¼ inch cubes
6 Hard Boiled Eggs - medium diced
4 Medium Carrots - peeled and medium diced
2 Cups Shredded Chicken* - cold
1 - 2 Cups Frozen Peas
1 lb Persian Pickles** - medium diced
1 ½ - 2 Cups Mayonnaise - amount to taste
¼ Cup Lemon Juice - fresh squeezed
⅛ Cup Extra Virgin Olive Oil
2 tsp Mustard - can use 'regular' yellow, brown 'deli style', or Dijon
Kosher Salt and Fresh Ground Black Pepper to taste
1 small White OR Red Onion - medium diced
1 - 2 Cups Frozen Corn
½ - 1 Cup Olives (type of choice) - rough chopped

  1. Place the potatoes and carrots in a medium pot and cover with water - Bring to a boil over high heat and reduce heat to low - Cover and allow to simmer until potatoes are tender (apx 6-10 minutes) - Drain and set aside to cool
  2. In a large bowl, whisk together the mayonnaise, lemon juice, olive oil, and mustard until thoroughly combined
  3. Place all of your prepared vegetables, eggs, and meat into the bowl and mix well - Check seasoning and add salt and pepper to taste
  4. Cover and place in refrigerator for 2 - 3 hours before serving
  5. Salad Olivieh is excellent as a starter, as a side dish, or even as a sandwich filler (I prefer using a baguette for this) - Salad Olivieh is also perfect for a picnic!
* You can roast and shred your own chicken OR use rotisserie chicken from your local
   deli to save time and effort - Leftovers work great!

** In Russia and much of the rest of the world, dill pickles are commonly used in place
     of Persian pickles to make Salad Olivieh

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