When Salad Oleveih makes a debut at a Persian dinner party, there isn’t a plate at the table that doesn’t have a spot reserved just for this heavenly Persian Potato Salad. Since the American version of potato salad was always a bit boring to me, I had wondered what all the fuss was about and decided to give Salad Oleveih a try. Lets just say, after one taste of this delightful dish , it was love at first bite.
There are a variety of ways Persian Potato salad is made depending on who is making it. Some prefer cooking the chicken from scratch, while others like the short cut version of a pre-roasted chicken. Some recipes call for peas and carrots, while still others like it more simple with eggs, potatoes, chicken, and pickles.
Since I am featuring an entire chapter of Persian cooking in my global cookbook, I asked my friend Shaya if she would share her recipe with me since I love the way she makes hers. Salad Oleveih is considered a side dish to a traditional Persian meal, but since it’s a bit heartier and filled with shredded chicken. You can also enjoy it as a meal, in a sandwich, or even a breakfast side for eggs and toast.
If you are having a party, you can make it in advance and store it in the refrigerator for up to 3 days. It’s simple to make and once you try Salad Oleveih, you may never go back to making your Aunt Marge’s family picnic potato salad ever again.
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| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Passive Time | 2 hours |
| Servings |
people
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- 1 2-3 pound whole chicken, boiled or 4 cups shredded chicken meat
- 1 teaspoon sea salt plus extra if needed
- 3 large potatoes, peeled, boiled, dices
- 3 large eggs, hardboiled, peeled, chopped
- 2 cups diced dill pickes
- 3 cups real mayonnaise
- 1/4 cup lemon juice
- 1/8 cup olive oil
- cherry tomatoes, halved
- black olives, whole or halved
Ingredients
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- n large pot, add the chicken and enough water to cover the meat by 3-inches. Add salt, cover and bring to a boil, reduce heat, cook on medium for 1 hour. Remove chicken from water and let cool. Remove skin and bones from meat and discard. Shred 4 cups of the chicken, saving the remaining meat and chicken broth for another use. Transfer shredded chicken to the bowl.
- While the chicken is cooking, boil potatoes and eggs in separate pots until done. Remove from water to cool before peeling eggs and dicing potatoes. Add both to a large bowl and set aside.
- Dice pickles and add to the bowl.
- n small bowl, whisk together mayonnaise, lemon juice, olive oil, salt, and pepper.
- Pour dressing over chicken salad and toss well. Adjust salt and pepper to taste.
- Cover and refrigerate a minimum of 2 hours to allow flavors to infuse together.
- Transfer to a serving bowl or plate and garnish with tomatoes and black olives. Serve as an appetizer or side dish.
Recipe Notes:
-A simple shortcut for the chicken is to purchase a pre-roasted chicken, remove skin and bones and shred 2 cups of the meat, saving the remaining meat for a different recipe or as part of this meal.
-The beauty of Salad Olivieh is that you can garnish and decorate it in whichever way it pleases you.
Recipe by Shaya Chatraei for www.culinarybutterfly.com