Servings
Prep Time
Cooking Time
INGREDIENTS
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3 eggs (hard boiled)
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5 medium sized yukon gold potatoes (steamed with skin)
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1 cup of petite peas (defrosted)
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1 cup of frozen carrots (defrosted)
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10 salted pickles finely chopped
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1 cup of mayonnaise
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1 tsp of dijon mustard
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2 tablespoons of lemon juice
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crushed black pepper
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salt to taste
Salad Olivieh Sandwich is the Persian version of a Potatoe Salad Sandwich. Salad Olivieh is a hearty salad traditionally made with boiled potatoes, peas, boiled eggs, carrots, chicken and, peas, and salted cucumbers (Khiar Shoor) and tossed with mayonnaise. Since I wanted to keep this recipe vegetarian, I opted to make it without chicken.
Growing up in Iran, this was our go-to salad. We used it to eat it for breakfast with naan, for lunch with a warm buttery french baguette and as a side for dinner with rice and curry. My mom would make it at home at least once a week, but my brother and I would always sneak out on Fridays to buy a salad Olivieh sandwich from the local sandwich shop as they made fresh french baguettes which we could smell from miles away.
Since I have been in the United States for 24 years, I have experimented with this salad by trying it with a variety of breads and crackers and my favorite way of enjoying this salad now is with pumpernickel bread. It satisfies the craving without overeating it so when I was preparing the salad for my blog, I knew I wanted to show it as a sandwich.
What kind of chicken can I use in Salad Olivieh?
If you want to make Salad Olivieh with chicken, you can use chicken drumsticks (skinless) or chicken breasts. It’s important to flavor the chicken when you cook it so I would recommend poaching your chicken in chicken broth.
Can I use any vegetables in Salad Olivieh?
Traditionally this salad is made using peas and carrots; however, cooking is all about making it your own. If you want to throw in other vegetables you certainly can. It might change the taste slightly but you will still get the delicious and creamy flavor of this salad.
Can I skip the salted pickles (Khiar Shoor)?
These tiny salted cucumbers can make or break this salad, so I would recommend not skipping them. They are salted, crunchy, and are the heart of this dish. If you cannot find the traditional salted pickles from your local middle eastern store, you can use dill pickles that are readily available in all grocery stores.
Can I use frozen vegetables for this salad?
Yes, absolutely! I always use frozen petit peas and carrots to save time and labor.
Can I prepare Salad Olivieh ahead of time?
Since we are using boiled eggs for this recipe, it can be prepared a day ahead of time.
For how long can I refrigerate Salad Olivieh?
Salad Olivieh can be stored in the refrigerator for up to 3 days.
Can I make a Vegan version of this salad?
Yes, you can veganize this salad by using a vegan moyannaise.
What can I eat with Salad Olivieh?
It is best enjoyed with a warm french baguette or naan. I also love eating it for a snack with crackers or romaine lettuce. It also pairs well with curries and kebabs:
- Steam the potatoes with the skin till they are soft and tender (approximately 30 minutes). When they are cool enough to handle, peel the skin and set them aside
- Hard boil the eggs and when they are cool enough to handle, peel the eggs and set aside
- Finely chop the salted pickles and set aside
- Using a large mixing bowl, add in the potatoes, eggs, peas, carrots, and salted pickles. Using a potato masher, mash everything for about 1-2 minutes. You are looking for a thick and chunky mixture
- Add in the mayonnaise, dijon mustard, lemon juice, salt, and pepper and mix it well till the salad has absorbed all the dressing. Adjust your seasoning at this stage
- Prepare your bread the way you like it cooked and assemble your sandwiches
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