Salad Olivieh (سالاد الویه) — Persian-Style Creamy Potato Salad

• 1¾ lbYukon Gold potatoes, peeled and cut into 2 cm cubes
• 7.1 ozCarrots, peeled and cut into 1 cm dice
• 5.3 ozGreen beans, trimmed and cut into 1 cm pieces
• 5.3 ozGreen peas (frozen) (Thawed)
• 7.1 ozKidney beans (cooked, drained and rinsed) (From canned or home-cooked)
• 5.3 ozDill pickles, finely diced (Plus 30 ml pickle brine)
• 2 tbspPickle brine
• 4Hard-boiled eggs, peeled and chopped
• 2⅛ ozGreen onions, finely sliced (White and green parts)
• 20 gParsley, finely chopped
• 15 gCilantro, finely chopped
• 7¾ ozMayonnaise
• 1 tbspOlive oil (Or neutral salad oil)
• 1 tbspFresh lemon juice
• 6 gFine salt
• 1 tspBlack pepper, freshly ground (About 2 g)

Instructions

1. 1

   Bring a medium pot of water to a steady boil and add 4 g of the salt. Add the diced potatoes and cook for 10–12 minutes until just tender but not falling apart, then drain well and spread on a tray to steam-dry for 10 minutes.

2. 2

   In the same pot, boil the diced carrots for 6–8 minutes until tender-crisp, then drain and cool completely. Cook the chopped green beans for 4–5 minutes until bright green and tender, then drain and rinse briefly with cold water to stop the cooking.

3. 3

   If your peas are not already thawed, place them in a bowl and cover with hot water for 2 minutes, then drain thoroughly. Pat the peas and kidney beans dry with paper towels so the salad stays creamy instead of watery.

4. 4

   Dice the pickles finely and squeeze them lightly in your hands to remove excess liquid, then measure 30 ml of pickle brine separately. Chop the hard-boiled eggs into small pieces, keeping the yolk bits for richness and a classic Olivieh texture.

5. 5

   In a large mixing bowl, whisk together the mayonnaise, olive oil, lemon juice, pickle brine, remaining 2 g salt, and black pepper until glossy and smooth. This seasoned base should taste slightly tangy and a touch salt-forward because the potatoes will mellow it.

6. 6

   Add the cooled potatoes, carrots, green beans, peas, kidney beans, pickles, eggs, green onions, parsley, and cilantro to the bowl. Fold gently with a spatula for 1–2 minutes until everything is evenly coated and the potatoes begin to lightly mash, creating the signature velvety body.

7. 7

   Cover and refrigerate for at least 4 hours, ideally overnight, so the flavors meld and the salad firms up. Before serving, fold once more and adjust the texture with 15–30 g extra mayonnaise if you want it more spreadable.