Salad Olivieh | Persian Potato Salad
Salad Olivieh, is very common in Persian cuisine. This is a potato salad with a tangy twist – mustard and pickles set it apart. We serve Salad Olivieh as an appetizer or side dish at gatherings. It is a wonderful compliment to kabab at barbecues, potlucks, and picnics.
Have you tried delicious Salad Olivieh? It is basically a potato salad with a twist containing eggs and pickles. Traditionally, the Persian version also has cooked chicken mixed in. There are many cultures that have their own versions of this salad with regional variations. In the Russian version, its is spelled Olivier with an “r”.
Old Persian custom involves using a bunch of mayonnaise, up to 2 cups in fact, both mixed in and as a type of frosting to mold the outside shape of the salad. It is then decorated with colorful vegetables.
My recipe here is adapted from my mom who makes it in a yummy way, replacing the mayonnaise with mustard and plain yogurt. Switching up the dressing converts this classic dish to one that is so much more healthy. The flavor is not altered much and we are able to enjoy it beyond special occassions.
Our family also often skips adding the cooked chicken normally found in classic Salad Olivier recipes. I love my mom’s version! Salad Olivieh is a homey picnic dish. You won’t find it on the menu in a Persian restaurant. It is often one of the many dishes offered at Iranian gatherings, especially potlucks. The pickles give it a zesty zing and crunch.
Reasons to Try Persian Potato Salad:
- simple, wholesome ingredients
- easy to prepare (batch cook potatoes and eggs in advance)
- nutritious and light
- delicious!
Persian potato salad is very simple to make. There are two main things to cook which only require easy boiling – eggs and potatoes. For easy steps to make eggs in advance, see: How to Boil Eggs in an Instant Pot.
The traditional version of Salad Olivieh includes cooked chicken in the recipe. Maman Minoo (my mom) sometimes uses chicken but often leaves it out. I prefer Salad Olivieh without the chicken. My mum says if you’re leaving out the chicken, add an extra egg.
Pictured below is a bowl with all the ingredients deconstructed (not including the dressing):
As mentioned, Salad Olivieh is a great potluck addition. It is also a perfect spring picnic food.
If you are a fan of potato salad, give this light Persian Salad Olivieh a try. Our reduced-fat dressing does not lose much in the way of flavor. The mustard and yogurt add low-fat creaminess.
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To save time, batch cook the potatos and eggs in advance. Look for frozen, pre-chopped vegetables. For more time-saving tips, click over to our guide Persian Meal Planning Tips.
