Salad Olivieh (سالاد الویه)

• 800 gYukon Gold potatoes (about 4 medium, scrubbed, left whole with skins on)
• 350 gChicken breast (boneless, skinless)
• 4 largeEggs
• 1200 mlWater (for poaching chicken)
• 80 gOnion (1 small, halved)
• 1 leafBay leaf
• 0.5 tspBlack pepper
• 1.5 tspSalt (divided)
• 200 gMayonnaise
• 120 gPlain Greek yogurt (full-fat preferred)
• 150 gDill pickles (finely diced, well-drained)
• 120 gCanned green peas (drained (or thawed frozen peas))
• 15 mlFresh lemon juice (1 tbsp)
• 5 gDijon mustard (1 tsp)
• 0.25 tspGround white pepper (optional, traditional for a clean pepper note)
• 10 mlOlive oil (2 tsp, for sheen and softer mouthfeel)

Instructions

1. 1

   Boil the potatoes whole (skins on) in a pot of lightly salted water until a knife slides in with slight resistance, 25–35 minutes depending on size. Drain and let them cool on a rack 20 minutes, then refrigerate 30 minutes. Chilling prevents gumminess and helps you grate or dice cleanly for a fluffy, cohesive Salad Olivieh.

2. 2

   Poach the chicken for clean flavor and tender texture: add 1200 ml water, onion, bay leaf, 0.5 tsp black pepper, and 1 tsp of the salt to a saucepan. Bring to a gentle simmer, add chicken, cover, and cook at a bare simmer 15–18 minutes until 74°C/165°F inside. Remove chicken, cool 20 minutes, then shred finely.

3. 3

   Hard-boil the eggs: place eggs in a saucepan, cover with cold water by 2–3 cm, bring to a boil, then cover and turn off heat. Rest 10 minutes, transfer to ice water 5 minutes, and peel. Grate the eggs on the medium holes of a box grater, or chop very finely for a more textured, deli-style salad.

4. 4

   Prepare the mix-ins so the salad stays creamy, not watery. Finely dice the pickles (about 3–5 mm) and press them in a sieve to drain 5 minutes. Drain peas thoroughly (or blanch frozen peas 60 seconds, then cool and drain). Peel chilled potatoes and grate on medium holes, or dice into 7–8 mm cubes for a chunkier, picnic-style Olivieh.

5. 5

   Make the dressing: in a large bowl whisk mayonnaise, Greek yogurt, lemon juice, Dijon mustard, white pepper, olive oil, and the remaining 0.5 tsp salt until glossy and smooth, about 45 seconds. Taste for tang and salt—pickles add salinity later, so keep the dressing balanced but not overly salty at this stage.

6. 6

   Combine gently for the right Persian texture: add grated/diced potatoes, shredded chicken, grated eggs, drained pickles, and peas to the bowl. Fold with a spatula 60–90 seconds until evenly coated; avoid aggressive stirring that turns potatoes gluey. Cover and refrigerate at least 60 minutes (ideally 2–4 hours) so flavors meld and the salad firms for slicing and sandwiches.

7. 7

   Serve cold. For a classic Iranian presentation, mound the Salad Olivieh on a platter, smooth the top with a spoon, and chill 15 minutes for clean edges. Portion with a scoop or slice into rectangles. Serve with fresh herbs and bread, or fill baguette or lavash for “sandwich-e olivieh,” a beloved café and home-party staple.