Potato Salad (Salad e Oliveh)

June 1, 2011


Author Notes: I was inspired to dig up my recipe for this Iranian version of potato salad during a quest for cold meals. While there are several components, it's well worth the effort because it's so much more than a side dish—it's an entire meal. I like to serve it with warm flatbread or toasted baguette and a dandelion greens or arugula salad with a lemon vinaigrette. Because this has mayonnaise, pack it in a cooler if you are eating outdoors.sdebrango

Food52 Review: WHO: Sdebrango is an unstoppable 4-time contest winner and mashed potato whisperer.
WHAT: A potato salad to call "dinner."
HOW: Make mashed potatoes, then mix in some sliced cornichons, chopped hard-boiled eggs, and shredded chicken. In lieu of butter, add lemon juice, olive oil, and mayonnaise, then gently fold in green peas. Your delightfully starchy dinner is served.
WHY WE LOVE IT: At first glance we had our doubts, but then we recognized the brilliance of this simple potato salad. It's a three-for-one: It has creamy goodness from mashed potatoes, umami from chicken, and crisp brightness from tangy cornichons, lemon, and green peas. We don't want to bring you into our intra-office drama, but let's just say there was a battle for which lucky editor got to take the leftovers home.
The Editors

Serves: 6 to 8

Ingredients

  • 6 to 8 potatoes (I like Yukon Gold. If the potatoes are large, use 6. If they're medium-small, use 8.)
  • 1 cup cornichons, chopped
  • 1 small chicken (baked or boiled and shredded; you could use leftover chicken too)
  • 4 hard-boiled eggs, chopped
  • 1/4 cup freshly-squeezed lemon juice (about 1 lemon)
  • 1/4 cup olive oil, plus more for serving
  • 1 to 2 cups mayonnaise (homemade or store-bought)
  • Salt and pepper, to taste
  • 1 cup canned, fresh, or frozen baby peas
  • Bread of your choice, for serving. I like with either warmed flat bread or baguette drizzled with olive oil and toasted.
  • Lemon wedges
  • Chopped chives, for serving

Directions

  1. Peel potatoes and boil them whole, until they are fork tender but not falling apart. Drain and rinse with cold water to stop the cooking process. Mash with a hand-held masher.
  2. Chop the cornichons. In a large bowl, mix the cornichons, shredded chicken, hard-boiled egg, and potatoes. Add the lemon juice, olive oil, and 1 cup of mayonnaise. Add more mayonnaise according to your taste. Salt and pepper to taste. Then, add the peas, gently incorporating so you don't mash them.
  3. Refrigerate overnight. When you serve, heat your bread. Squeeze lemon and drizzle olive oil over the salad and garnish with chives. Scoop with the warm bread.

More Great Recipes:
Salad|Potato Salad|Vegetable|Chive|Lemon Juice|Mayonnaise|Chicken|Pea|Potato

Reviews (23) Questions (0)

23 Reviews

ariel A. June 11, 2015
I may or may not have squealed when I saw this! Salad e oliveh would always be a treat for me growing up. True to my Persian roots, the sour bits of Israeli pickles (which my mom would use instead of cornichons) were the main reason I could never get enough of this. Congratulations on the win, Suzanne, and thanks for introducing a great Persian recipe to the site!
 
ariel A. June 11, 2015
You're so welcome! I can't wait to try your version.
 
CHERYL W. June 1, 2015
Congrats Suzanne-nice job and win!!! Your Florida Bud always, Cheryl
 
krusher June 1, 2015
Fantastic that you won Suzanne! I cooked the recipe yesterday. It was excellent. Thank you.
 
Julianna June 1, 2015
Congrats Suzanne! You won! I was just logging in to vote for you and now I see that you have won! This salad is definitely going into my recipe stash! I can't wait to try it out!
 
Sue O. May 27, 2015
here I am again, now I'm congratulating you in the proper venue. This website is almost overwhelming, do you feel? So much good stuff to sniff and smell and look at! My mom would love this potato salad because she loves cornichons and green peas. Maybe if I made it she would put me out of the doghouse she put me in earlier this week :( Mothers & daughters . . . . . My favorite part of this recipe is #3 . . . drizzle with olive oil and lemon juice and chives. That trinity improves anything.
 
Cristina S. May 23, 2015
"Sdebrango is an unstoppable 4-time contest winner and mashed potato whisperer" !!! Pretty great credentials :) Can't wait to try this potato salad!
 
bonheurcuisine May 22, 2015
You are the best, my friend!!
 
CHERYL W. May 21, 2015
You Rock Suzanne!!! Your Florida Bud always, Cheryl
 
aargersi May 21, 2015
Yay Suzanne! Mashed potato whisperer indeed! Just in time for memorial day
 
Madhuja May 21, 2015
Congratulations on being a finalist! You are on fire!! :)
 
Jenny G. May 21, 2015
Congratulations on also making it to the finals (though it seems like you are quite the seasoned competitor!)! I am looking forward to trying this salad as I LOVE POTATO salad and love the simplicity of this one!
 
QueenSashy May 21, 2015
I love this salad, reminds me of a salad my mom used to make -- homey and comforting, a tiny, warm blanket of salad love...
 
Kukla May 21, 2015
I am very glad to congratulate you Suzanne ones again; now for your recipe being chosen as a finalist! Good luck!
 
Kukla July 21, 2012
Congratulations, Suzanne on your Community Pick! Your recipe is a nice variation on a classic dish.
 
EmilyC July 14, 2012
Yep, I missed this one too but LOVE the sounds of it. Saved!
 
lapadia July 12, 2012
Perfect picnic fare, Suzanne...and delicious, too! Somehow missed this the first time around.
 
creamtea July 10, 2012
Yum! Love anything Persian (I visited Iran in the '70's). This sounds delightful.
 
Nozlee S. July 9, 2012
I LOOOOOOVE salad olivieh! This recipe is a classic.
 
Nozlee S. July 9, 2012
I LOOOOOOVE salad olivieh! This recipe is a classic.
 
wssmom June 17, 2011
Sounds yummy not only for a picnic but inside the kitchen on a rainy night!