Salad Olivieh (Chicken, Potato & Egg salad)

Salad Olivier is known all over the world, it is also called Russian salad in some countries.  It was originally created by the French Chef, M. Olivier, but claimed by the Russians as one of their dishes. In Iran they call it Salad Olivieh and the ingredients are rather different from the original recipe.

This salad is delicious when served fresh but even better when it has been refrigerated for a few hours or even overnight.

Recipe type
Serves 4 People
Prep time
2h 0m


  • 4
    medium potato
  • 2
  • 450 Grams
    Mortadella Ham, or 2 cups of shredded chicken
  • 2
  • 6
    dill pickles
  • ½ Cups
    sweet peas
  • ½ Cups
    sweet corn
  • 2 Cups
  • 2 Tablespoons
    olive oil
  • 2 Tablespoons
    lemon juice
  • black pepper to taste
  • salt to taste


  1. Wash the potatoes and carrots and place them in a pot. Cover full with water and bring all to boil on low heat until potatoes are soft. (potato takes longer to come to boil, but let them all continue boiling). Hard boil the eggs.

  2. Grate the potatoes, eggs and carrots. Shred ham and dice dill pickles. Place them all in a large mixing bowl. Add sweet peas and sweet corn.

  3. Add mayonnaise, lemon juice, salt, pepper and olive oil.

  4. Mix all ingredients well.

  5. Serve in a platter. You can put a layer of mayonnaise on it.

7 reviews for Salad Olivieh (Chicken, Potato & Egg salad)

  1. Davood


    اولويه نيست كه يه تيكه ازتابلو پيكاسوه

  2. Sepehri


    معلومه كه چقدر خوشمزست

  3. tahereh


    معلومه خیلی خوشمزه س.ظاهرشم که خیلی خوشگله.مرسی اکرم جون.

  4. Paula


    I absolutely LOVE this salad! I recall while living in Iran, that people would also make sandwiches with salad olivieh. Yummy! One can even put the salad into a jello mold as I did with a fish mold and it added such interest. Lovely!

  5. Paula


    Of course the lemon juice in Iran tastes quite different in comparison to that from the United States. I like to use Persian lemon juice in order to get the same flavor I remember so well. More authentic!

  6. Wendi


    Very delicious.It is great if you put in sub sandwich.

  7. Daryush


    Avalan ke salad olvieh faransavi VA roosi nist, hame chiz faransavi nist. Dovoman mavade salad olvieh in hame chiz nist, age updates koni dige salad olvieh nist, mishe ashghale faransavi, gheimstesh ham mite Bala lotfsk pakk kon va faghat esme irsno biar na fara se ke too faste araba dare AZ bein mire

  8. Yana


    Can I ask which specific brand of mayonnaise is used if I want to make it in US. Last time I made the salad it didn’t taste as good and I was told it could be the mayo.
    Thank you in advance.

  9. Saeed


    This is not a traditional recipe…
    The original one shows that Mayonnaise and potatoes and olive oil and lemon juice must be well mixed before adding shredded chicken breast (and only chicken and no other meat or ham) and peas and carrots …

    It , also, does not mention the most important part of cooking the chicken!
    Please note the Chicken breast MUST be cooked without adding any salt , pepper, onion or turmeric. Otherwise, your mixture will smell like Goosht Koobideh! (this is a common mistake that many Iranian and M/Eastern cooks make).

    Also note that all ingredients (especially the eggs & potatoes) must be completely cold when added into the mix. Iranian pickled cucumbers in BRINE add a nice touch to this salad that American dill-pickles can not.
    This recipe belongs to the Andre’s late chef in Tehran who personally gave it to a member of his family for me.

  10. Maggy

    Please found the origin of Salad Olivieh and the ingredients. Your recipe is not a traditional Iranian recipe. Please upgrade yourself or ask an old Iranian lady to teach you how to cook. The taste and look of salad olivieh is not what you have post.

  11. Peachy Essay


    This is so nostalgic. All Iranian birthday parties in 80s were done with this salad. Who has the same experience?

  12. Kathy


    I am going to give this recipe a try. Usually the brand of mayo is a key to make it taste the way it should be. Some brands have sugar in them and the salad would taste a bit sweet. Also one time I tried the this salad (In Iran of course) made with Jombon it was heavenly. The colour of the salad was slightly pink and here was no chicken in it. Thank you for this recipe.

  13. Theresa Hutson


    Ham is not ever an acceptable traditional Persian meat. Chicken shredded finely is normally used/

  14. Afsi


    This recipe is not like I learned in Iran; we didn’t have canned corn or pork cold cuts or many varieties of mayo to choose from. So this is very westernised. However, the purest recipe is grated boiled potatoes and eggs, grated pickled dukes, shredded chicken, mayo and olive oil, mixed by hand until it all became almost indiscernable. Then add the peas; each morsel should be about the same same size as the peas. For serving, mound and cover it smoothly with mayo on a platter, decorate it with sliced green and or black olives. Or, knock yourself out and use other veg to decorate it, once it is mounded and smoothed on the serving platter.
    When it is grated, it becomes the smallest possible pieces and that goes the best into a sandwich roll.

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