Salad Olivieh (سالاد الویه) — Persian-Style Russian Salad

• 700 gYukon Gold potatoes, peeled and cut into 1.5 cm cubes (Rinse after cutting to remove surface starch)
• 200 gCarrots, peeled and cut into 1 cm cubes
• 150 gGreen beans, trimmed and cut into 1 cm pieces (Fresh or frozen)
• 150 gGreen peas (Frozen preferred; do not overcook)
• 240 gKidney beans, cooked and drained (About 1 1/2 cups; canned is fine, rinse well)
• 180 gDill pickles, finely diced (Squeeze gently to remove excess brine)
• 5 eachLarge eggs (Hard-boiled, peeled, and diced)
• 70 gGreen onions, thinly sliced (White and green parts)
• 20 gFresh parsley, finely chopped (About 1/2 cup loosely packed)
• 15 gFresh cilantro, finely chopped (About 1/3 cup loosely packed)
• 240 gMayonnaise (About 1 cup; use full-fat for best texture)
• 30 mlOlive oil or neutral salad oil (2 tablespoons; helps loosen and perfume the dressing)
• 30 mlFresh lemon juice (2 tablespoons, adjust to taste)
• 5 gDijon mustard (1 teaspoon)
• 6 gFine sea salt (1 teaspoon, plus more to taste (pickles vary in saltiness))
• 1 gBlack pepper, freshly ground (1/2 teaspoon)

Instructions

1. 1

   Hard-boil the eggs: place eggs in a saucepan, cover with cold water by 2–3 cm, and bring to a full boil over high heat. Cover, turn off heat, and rest 10 minutes. Transfer to an ice bath for 5 minutes, then peel and dice into 8–10 mm pieces.

2. 2

   Cook the potatoes and carrots: bring a large pot of salted water (about 2 liters) to a boil. Add potatoes and carrots and boil 10–12 minutes, until just tender and not crumbly. Drain immediately, spread on a tray, and cool 15 minutes to release steam and prevent sogginess.

3. 3

   Blanch the green beans and peas: return water to a boil. Add green beans and cook 3 minutes, then add peas and cook 90 seconds more. Drain and rinse briefly under cold water to stop cooking. Pat dry well; excess water will thin the dressing and dull the flavor.

4. 4

   Prepare mix-ins: dice the pickles very small (about 5 mm) and gently squeeze to remove extra brine. Rinse and drain kidney beans thoroughly, then pat dry. Slice green onions thinly and finely chop parsley and cilantro so the herbs distribute evenly through the salad.

5. 5

   Make the dressing: in a large bowl, whisk mayonnaise, oil, lemon juice, and mustard until glossy and smooth (about 30 seconds). Whisk in salt and black pepper. Taste now; it should be slightly tangy and a touch saltier than you want, because potatoes will absorb seasoning.

6. 6

   Combine gently: add cooled potatoes, carrots, green beans, peas, kidney beans, pickles, eggs, green onions, parsley, and cilantro to the bowl. Fold with a spatula for 1–2 minutes, scraping the bottom, until everything is evenly coated without crushing the potatoes or breaking the eggs.

7. 7

   Chill and serve: cover and refrigerate at least 2 hours (ideally 6–12 hours) for the flavors to meld and the texture to set. Before serving, fold once and adjust with 5–10 ml lemon juice or 1–2 g salt if needed. Serve cold, mounded on a platter or in a bowl.