Salad-e Olivieh (سالاد الیویه), our Persian take on the old Russian classic, is the kind of dish that is showed up at every Nowruz (Persian New Year), picnic, Sizdah Bedar (the 13th day of the New Year), every birthday, and last-minute dinner when guests drop by. Creamy, comforting, and familiar, it’s made with soft potatoes, cooked chicken, tender peas, carrots, chopped hard-boiled eggs, and those sharp, crunchy persian pickles that made your mouth water before the first bite.
Served cold as Mazeh, as a sandwich filler, wrapped in fresh lavash bread or spooned onto a plate as a side dish to Kotlet, Salad-e Olivieh – Russian Potato Salad with a Persian Twist is a little taste of home — something moms packed into school lunches with love, or that sat waiting in the fridge like a quiet promise of comfort after a long day. Somehow, it always tasted like someone cared.
SALAD-E OLIVIEH – RUSSIAN POTATO SALAD WITH A PERSIAN TWIST
Simple and absolutely delicious. In Iran, it’s very popular to decorate Salad-e Olivieh with a creative and artistic flair. The salad is usually topped with a thick layer of mayonnaise and beautifully adorned with carved carrot flowers, tomato roses, and sometimes even more playful veggie shapes. It’s a little kitschy – but in the best way.
The flavor really shines when you cook the chicken with onions and carrots in a bit of water – it adds depth and richness. (Here’s my favorite way to cook the chicken – or you can simply use a store-bought grilled half-chicken. It works just as well!) If you have leftover chicken or potatoes from yesterday, this recipe turns them into something truly comforting and delicious.
ARMENIAN SANDWICH SHOP IN TEHRAN
Back in our neighborhood in Tehran, there was a little sandwich shop run by an Armenian man. He offered sandwiches with all kinds of fillings, but my favorites were Sandwich-e Salad-e Olivieh and Sandwich-e Sosis Bandari.
He used crispy, fresh baguette bread, stuffed it with creamy Salad-e Olivieh, and topped it with salty pickles and juicy tomatoes. I still remember that feeling of unwrapping the sandwich from its paper and taking that first bite… Mmm, so good. A taste of home.
HOW TO MAKE HOMEMADE MAYONNAISE
My mom has always made her mayonnaise from scratch – so naturally, I do too. And honestly? It’s super easy! There are just two important things to keep in mind: All ingredients must be at room temperature – if they’re too cold, the mayo can split. Use a very fresh egg. That’s key for both taste and safety.
If making it yourself feels like too much work, don’t worry – you can simply mix in 4–5 tablespoons of store-bought mayo. It still tastes great!
A RUSSIAN POTATO SALAD TAKES OVER THE WORLD
Salad-e Olivieh – also known as Russian Salad or Salat Stolichny ( metropolitan salad)–was first created in the 1800s in Moscow by Lucien Olivier, a famous French chef. The original recipe was pure luxury: black caviar, crayfish, boiled veal tongue, hazel grouse, capers, and delicate spices.
Over time, the recipe became simpler and more accessible. Hazel grouse was first replaced with partridge, and then eventually with chicken – like we use today. Since Persia (Iran) borders Russia, many Russian dishes found their way into Persian cuisine – and this one became a true favorite.
But it didn’t stop there! In Spain, this salad is known as Ensalada Rusa and is a beloved tapas dish. Across the Balkan countries, people also make versions of this creamy salad, especially during festive gatherings.
VARIATIONS OF SALAD-E OLIVIEH
One of the great things about Salad-e Olivieh is how easy it is to customize!
- Instead of chicken, you can use tuna, crab, beef, veal, or even bologna-style sausage (like German Sausage: Fleischwurst).
- Not a fan of peas? Try capers or olives instead – they add a lovely tang.
- Some people even like to add a bit of grated apple for a hint of sweetness. There’s no one right way – make it your own!
INGREDIENTS FOR HOMEMADE MAYONNAISE
1 fresh egg yolk (size M)
½ tsp mild mustard
approx. 200 ml sunflower oil
1 tbsp lemon juice
Salt and pepper to taste
PREPARATION HOMEMADE MAYONNAISE
Put the egg yolk and mustard into a tall mixing cup.
Use an immersion blender to mix them together.
Slowly drizzle in the oil while blending continuously.
Keep blending until you get a light, fluffy, creamy mayonnaise.
Finally, stir in the lemon juice, salt, and pepper.
This Homemade mayo lasts about two weeks in the fridge!
INGREDIENTS SALAD-E OLIVIEH
½ cooked chicken (skin removed)
1 onion
4 large waxy potatoes
4 eggs
A handful of frozen peas and carrots
250 g salty pickles (from a jar)
4 – 5 tbsp homemade mayonnaise
Juice of 1 lemon
Salt and pepper to taste
PREPARATION SALAD-E OLIVIEH
Cook the chicken with a quarterd Onion. Remove the skin from the chicken and shred the meat finely.
Boil the potatoes in their skins in salted water until tender. Let them cool, peel, and cut into cubes.
Bring water to a boil and blanch the frozen peas and carrots for 4 minutes — they should still be slightly firm. Drain them in a sieve.
Hard boil the eggs, cool them under cold water, then dice.
Dice the salty pickles as well.
Mix the mayonnaise, lemon juice, salt, and pepper together well.
Add all ingredients to the dressing and mix everything thoroughly.
Nooshe Jan – Enjoy your meal!
Befarmayid
Susan
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HOMEMADE MAYONNAISE
This is a Fail-Proof Homemade Mayonnaise and takes less than 2 minutes to make.
Ingredients
INGREDIENTS FOR HOMEMADE MAYONNAISE
- 1 fresh egg yolk size M
- ½ tsp mild mustard
- 200 ml sunflower oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
PREPARATION HOMEMADE MAYONNAISE
-
Put the egg yolk and mustard into a tall mixing cup.
-
Use an immersion blender to mix them together.
-
Slowly drizzle in the oil while blending continuously.
-
Keep blending until you get a light, fluffy, creamy mayonnaise.
-
Finally, stir in the lemon juice, salt, and pepper.
Recipe Notes
This Homemade mayo lasts about two weeks in the fridge!
Salad-e Olivieh – Russian Potato Salad with a Persian Twist
Salad-e Olivieh, our Persian take on the old Russian classic.
Ingredients
INGREDIENTS SALAD-E OLIVIEH
- ½ chicken cooked and skin removed
- 1 Onion
- 4 large waxy potatoes
- 4 eggs
- a handful of frozen peas and carrots
- 250 g salty pickles from a jar
- 4 tbsp homemade mayonnaise
- 1 lemon juice of
- Salt and pepper to taste
Instructions
PREPARATION SALAD-E OLIVIEH
-
Cook the chicken with a quarterd Oion. Remove the skin from the chicken and shred the meat finely.
-
Boil the potatoes in their skins in salted water until tender.
-
Let them cool, peel, and cut into cubes.
-
Bring water to a boil and blanch the frozen peas and carrots for 4 minutes — they should still be slightly firm.
-
Drain them in a sieve.
-
Hard boil the eggs, cool them under cold water, then dice.
-
Dice the salty pickles as well.
-
Mix the mayonnaise, lemon juice, salt, and pepper together well.
-
Add all ingredients to the dressing and mix everything thoroughly.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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