What is Salad Olivieh?
Salad Olivieh is one of the most beloved dishes in Persian cuisine — a creamy, comforting chicken and potato salad that appears at family gatherings, kids birthday parties, and weekday lunches alike. Its name comes from Lucien Olivier, a Belgian chef working in Moscow in the 1860s whose original salad traveled along trade routes and was warmly adopted into Iranian food culture. The Persian version became its own thing entirely — finer in texture, creamier in consistency, and unmistakably flavored by Persian pickles. Today it is one of the most recognized Iranian dishes, made in every household according to family tradition.
Instructions
- 1Cook the chicken. Place the chicken in a saucepan and cover with water. Bring to a gentle simmer and cook for 18 to 20 minutes until cooked through. Remove the chicken and let cool. Reserve a few tablespoons of the cooking broth — this adds depth to the dressing without making the salad heavy.
- 2Cook the potatoes and eggs together. Place the potatoes and eggs in another pot and cover with water. Bring to a boil. After 10 minutes, remove the eggs and set aside. Continue cooking the potatoes until fork tender, about 20 to 25 minutes total. Let everything cool completely, then peel the potatoes and eggs.
- 3Steam the vegetables. Steam the diced carrot and peas together for 5 to 7 minutes, just until tender. Allow to cool completely. Steaming keeps the vegetables sweeter and prevents them from making the salad watery.
- 4Prepare everything. Using the large holes of a box grater, grate the potatoes and grate the eggs. Finely shred the chicken with two forks. Finely dice the pickles and pat them dry with a paper towel.
- 5Mix. In a large bowl combine the grated potatoes, grated eggs, shredded chicken, steamed carrots, steamed peas, and diced pickles. Add the dressing — either yogurt-based for babies and toddlers, or mayonnaise-based for older children and adults. Add the olive oil, lemon juice, and 1 to 2 tablespoons of reserved chicken broth. Mix gently until creamy. Taste and adjust — add another spoonful of mayo or yogurt if needed.
- 6Chill. Cover and refrigerate for at least one hour before serving. The flavor and texture improve significantly as the salad chills and the ingredients meld together.
The grating method: Grating the potatoes and eggs — rather than chopping or dicing — creates the characteristic fluffy, cohesive texture of authentic Persian Salad Olivieh. It is what sets the Persian version apart from other potato salads. Do not skip this step.
Busy Mom Shortcut
Have leftover roasted or poached chicken? Use about 2½ cups finely shredded cooked chicken instead of cooking from scratch. Salad Olivieh comes together in just 15 minutes when the chicken is already done.
Serving Suggestions
- Stuffed into sandwiches with lavash or a soft baguette
- Rolled in lavash with fresh herbs and sliced tomatoes
- Spread on sourdough toast fingers for babies and toddlers
- Served on a platter alongside sliced cucumbers and tomatoes
- With fresh herbs (sabzi khordan) and Persian pickles alongside
- Scooped with crackers or pita wedges
- As part of a mezze spread with other Persian appetizers
Adaptations by Age
| Age | How to serve |
|---|
| 9–12 months | Use Greek yogurt dressing — omit mayo entirely. Finely shred or blend the chicken. Grate the potatoes and eggs. Mash the peas. Use very finely minced pickles or omit them if limiting sodium. Mix with olive oil and lemon juice. Blend or mash to your baby's skill level. Spread on soft toast strips or serve by the spoonful. |
| 12–18 months | Keep slightly chunkier. Greek yogurt dressing or a small amount of good quality mayonnaise. Include the finely diced pickles. Serve as a sandwich filling on soft bread or with toast fingers. |
| 18 months+ | Serve as the family version with mayonnaise dressing. Serve with soft bread, crackers, or vegetable sticks. |
| Family | Full good quality mayo dressing or a yogurt-mayo mix. Season with salt and black pepper. Serve on a platter with lavash, fresh herbs, pickles, cucumbers, and tomatoes. |
Storage
🧊 Fridge
Up to 2 days in an airtight container. Keep the baby portion (yogurt-based) and the adult portion (mayo-based) in separate containers if making both.
❄️ Freezer
Not recommended. Mayo and yogurt-based salads change texture after freezing and do not thaw well.
Tips
- Grate the potatoes and eggs using the large holes of a box grater — this creates the fluffy, cohesive texture that makes authentic Persian Salad Olivieh distinctive. Chopping or dicing gives a completely different result.
- Cook the eggs and potatoes in the same pot — add the eggs to already-boiling water and remove them after 10 minutes while the potatoes continue cooking. One less pot to wash.
- Steam the carrots and peas instead of boiling them — they stay sweeter and won't add excess water to the salad.
- Use good quality mayonnaise — it makes a noticeable difference to the flavor of the finished salad.
- Reserve a tablespoon or two of the chicken cooking broth and stir it into the dressing — it adds depth of flavor without making the salad heavy.
- Pat the diced pickles dry before mixing — excess pickle brine will make the salad watery.
- Chill for at least one hour before serving — the flavors meld beautifully and the texture firms up perfectly.
- For the baby version, make the yogurt-based portion first before adding mayo to the rest of the batch.
Making it Fun
🫓 The lavash sandwich — salad olivieh stuffed into warm lavash with fresh herbs, sliced tomatoes, and pickles is one of the great simple pleasures of Persian home cooking. For toddlers, spread a little onto soft bread cut into small pieces — it is one of the most universally accepted lunch formats.
🥣 Same salad, every age — make one big batch and divide before adding the dressing. Mix the baby portion with yogurt and olive oil, and the family portion with mayo. Everyone eats the same salad, prepared to their stage. No separate cooking.
🎉 A party staple — Salad Olivieh is the dish that always appears at Iranian kids birthday parties. Making a large batch and serving it on a platter with lavash and fresh herbs is one of the most authentic ways to bring this dish into your family's life.
Why This Nourishes
💪Complete Protein
Chicken and eggs together provide all essential amino acids — exactly what growing babies and toddlers need for muscle development and growth
🧠Choline
Eggs are one of the richest dietary sources of choline — essential for brain development, memory, and nerve function in the first years of life
⚡Sustained Energy
Potatoes provide complex carbohydrates for steady energy — paired with protein and fat for a balanced, satisfying meal at every age
🌿Vitamin C
Peas and lemon juice provide vitamin C — which enhances iron absorption from the chicken and supports immune function
🦠Probiotics
Full-fat Greek yogurt in the baby version adds beneficial bacteria and protein — a gentler, gut-friendly alternative to mayonnaise for young children
The content on this site is based on personal experience and research and is intended for informational purposes only. It is not a substitute for professional medical advice, diagnosis, or treatment. Always consult your pediatrician or a qualified healthcare provider before introducing new foods or making changes to your baby's diet.
