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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