Olivieh Salad From Mypersiankitchen.Com Recipe

Name: Olivieh Salad From Mypersiankitchen.Com
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium large potatoes, cooked; 3 eggs, hard boiled; 2 cups shredded chicken; 2 cups frozen peas and carrots; 19 oz can of Persian pickles; Dressing; 2 cups mayonnaise; 1/4 cup lemon juice; 2 tsp mustard; 1/8 cup olive oil; salt & pepper

Servings: persons

1
First short cut: pick your favorite roast chicken. My local Albertson's makes a delicious Lemon Basil roast chicken. You can cook your own chicken from scratch, but the added flavor from the roast chicken is really good!
2
Removed bones and skin and shred chicken. Also give it a rough chop to make the pieces a bit smaller.
3
Small dice the eggs and pickles.
4
Dice the potatoes as well making them slightly bigger in size than the pickles and eggs.
5
Short cut two: Buy a bag of frozen peas and carrots. In the traditional Salad Olivieh the peas and carrots should be cooked. Mela informed me that the secret to a good Salad Olivieh is to not cook the peas. So I took this advice a step further and also saved the time spent on cutting the carrots. I just throw the peas and carrots in my salad raw, straight out of the bag.
6
Place all ingredients in a big mixing bowl.
7
In a different mixing bowl prepare the dressing by mixing mayo, mustard, lemon juice, oil, salt and pepper. I personally have a love affair with Dijon mustard, but you can use regular mustard too!
8
Mix ingredients and dressing well.
9
Taste and check seasoning. Cover and let rest in the fridge for a few hours allowing the flavors to come together.

1845

kcal

Calories

177

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 medium large potatoes, cooked, 3 eggs, hard boiled, 2 cups shredded chicken, 2 cups frozen peas and carrots, and more.

Yes, Olivieh Salad From Mypersiankitchen.Com falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Olivieh Salad From Mypersiankitchen.Com

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions