Prep Time: 20 min
Total Time: 120 min
Yield: 3
Salad Olivieh was a staple at every family gathering growing up, so it’s close to my heart. Though common in Iranian homes, it’s actually inspired by Russian Olivier salad.
No two people make it the same way—I’ve never seen a single “traditional” recipe. As a recipe developer, I like adding a twist while keeping it familiar. Key ingredients usually include potato, egg, chicken, pickles, and mayonnaise.
I’m not a fan of mayo (don’t judge!), so I simplified this recipe and improved the mayo—trust me, it’s worth it. You can use store-bought mayo if you prefer, but homemade makes all the difference.
I also borrowed the idea of adding truffle paste from London’s Berenjak Restaurant. It’s optional but adds mind-blowing flavor!
Roasted Garlic
1 head of garlic
1 tablespoon olive oil
Pinch of salt
Mayonnaise
1 head of Garlic (roasted)
1 Egg yolk
1/4 cup Vegetable Oil
1/4 cup Olive Oil
1 1/2 tablespoons Lemon Juice
1 tablespoon Truffle Paste (optional)
Salt & Pepper
Salad Olivieh
1 Russet Potato (large, cooked, peeled)
2 Eggs (medium, hard boiled)
1 Boneless Chicken Breast (cooked)
1/3 cup Pickle (diced)
1 stalk Green Onion (sliced)
2 tablespoons Tarragon (chopped)
Salt & Pepper
To Serve
Olive Oil
Sangak or Lavash Bread
Fresh Herbs (I used mix of mint, cilantro, parsley, dill and tarragon)
Lemon Wedges
Roasted Garlic
Preheat the oven to 400ºF.
Slice top of the garlic head across the middldli and place it onto a large piece of foil.
Drizzle the garlic with olive oil and salt.
Seal the foil around the garlic. Roast in the oven for 30 to 40 minutes.
Remove from the oven and set aside to cool down.
Mayonnaise
Use an immersion blender or a whisk and whip the egg yolk in a large bowl. Mix the vegetable oil and olive oil together.
With the mixer going full speed or with your arm whisking as fast as you can, add the oil mixture very slowly, as little as a drop at a time.
When the emulsion starts to form, add the oil a little more quickly until finishing the oil.
Add the roasted garlic, lemon juice, and truffle paste (if using). Whisk until fully combined. Season the mayonnaise with salt and pepper.
Salad Olivieh
Grate the cooked potato and eggs. Chopped the cooked chicken.
Add them to the bowl with mayonnaise anode with pickle, green onion and tarragon.
Mix everything well together.
Adjust the seasoning to your taste.
Cover the bowl with plastic wrap and let it sit the fridge for at least 1 hour (the more it sits in the fridge, the flavors blends together more).
Spoon the Salad Olivieh onto a serving plate.
Drizzle with olive oil and lemon juice, top with fresh herbs.
Serve with warm Sangak bread or Lavash and enjoy.
