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Persian Chicken Potato Salad (Olivier Salad)
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This Persian Chicken Potato Salad (Olivier Salad) is a creamy, comforting classic made with tender chicken, fluffy potatoes, sweet peas, dill pickles, and a rich, flavorful dressing. Perfect for meal prep, picnics, potlucks, or easy family lunches, this make-ahead salad is even better after chilling, allowing the flavors to meld beautifully. A timeless recipe that's hearty, refreshing, and always a crowd-pleaser. Perfect for a hot summer day.
Ingredients
- 3 cup shredded cooked chicken breast
- 1 1/3 cup baby dill pickles
- 1 1/4 cup mayonnaise
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 pound Russet potatoes
- 1 1/4 cup frozen sweet peas
Instructions
- Bring a large pot of water to a boil over high.
- Add potatoes to pot; cook until fork-tender, 20 to 25 minutes.
- Drain potatoes, and place in a medium bowl. Let stand until cool enough to handle, about 15 minutes.
- Peel potatoes, discarding skins; set flesh aside in bowl.
- While potatoes are cooking, place peas in a small microwavable bowl. Microwave on HIGH for 2 minutes.
- Remove from microwave; set aside, and let cool 5 minutes.
- Using a fork or a potato masher, mash cooked, cooled potatoes in bowl until mostly smooth.
- Grate pickles using cheese grater
- Add chicken, pickles, mayonnaise, eggs, salt, pepper, and 1 cup of the peas to mashed potatoes, stirring with a rubber spatula until evenly combined.
- Spoon chicken mixture into an 11- x 7-inch baking dish or a large bowl.
- Sprinkle with remaining ¼ cup peas.
- Garnish salad as desired with radishes, cucumber, and herbs.
- Serve chilled.