Olovieh Salad (Persian-Style Chicken & Egg Salad)
Creamy, comforting, and protein-packed, Olovieh Salad is a nostalgic staple enjoyed around the New Year and during gatherings with family and friends. I grew up eating the Russian-style version made with beef, but over time I’ve come to prefer this Persian, chicken-based variation. With tender chicken and plenty of eggs—the true heart of the dish—this version feels lighter while still delivering richness, structure, and balance in every bite. This salad is perfect for hosting and easy to meal prep for the week ahead.
Ingredients
- 6 large eggs hard-boiled and chopped (about 2 cups)
- 2 cups cooked chicken finely shredded or diced (rotisserie chicken works great)
- 1 cup potatoes boiled and diced
- 1 cup carrots boiled and diced
- 1 cup peas cooked and drained (I usually use canned )
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 3 tablespoons lemon juice
- 3 tablespoons pickle juice
- 2 teaspoons salt or to taste
- 2 teaspoons black pepper or to taste
Instructions
Cook and cool the eggs:
- Bring a pot of water to a boil and cook the eggs until hard-boiled. Transfer immediately to an ice bath and let cool for several minutes. Once cool enough to handle, peel and finely chop.
Prepare the vegetables:
- Boil the potatoes and carrots until fork-tender. Drain and let cool slightly, then dice into small, even pieces. Cook the peas if needed and drain well.
Assemble the salad:
- In a large mixing bowl, combine the chopped eggs, chicken, potatoes, carrots, and peas.
Make it creamy:
- Add the mayonnaise, Greek yogurt, lemon juice, and pickle juice. Season with salt and pepper.
Mix and adjust:
- Using a spatula, gently fold everything together until evenly combined and creamy. Taste and add more salt and pepper if needed.
Serve or chill:
- Serve immediately, or cover and refrigerate for about 30 minutes to let the flavors come together.
