Sālād-e Olivieh [Persian Potato Salad | vegan option]

Classic Persian Potato Salad | vegan option

Origin: Pan-Iranian Classic

Mojdeh grew up with this dish and later adapted it to be vegetarian for me. It’s a direct descendant of Russia’s Olivier Salad, which traveled from Moscow to Tehran in the 19th century and became a staple at Persian picnics and family gatherings. Over time, it evolved into something distinctly Persian. Extra hard-boiled eggs replace the traditional shredded chicken, while Persian dill pickles (khīyār shūr) add a signature tang. Mixing the diced pickles and a splash of their brine into warm mashed potatoes helps cut right through the rich mayonnaise.

• Serves: 6
• Preparation time: 10 minutes
• Cooking time: 25 minutes
• Chilling time: 1 hour

Ingredients

Fresh Produce

• 2 large Russet or Yukon Gold potatoes (about 2 lbs / 900g)
• 1 medium carrot (about 5 oz / 140g)
• 2 tbsp fresh flat-leaf parsley leaves
• 2 tbsp fresh lemon or lime juice

Dairy & Eggs

• 4 large eggs
• ½ cup (4 oz / 115g) mayonnaise

Pantry

• ¼ cup (1 oz / 32g) frozen or canned green peas
• ¾ cup (4 oz / 115g) Persian dill pickles
• 2 tbsp Persian dill pickle brine
• 2 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp extra-virgin olive oil

Preparation

• Peel the carrot and cut it into a fine ¼-inch (½ cm) dice.
• Finely dice the Persian dill pickles into ¼-inch (½ cm) pieces, reserving a minimum of 2 tbsp of the brine from the jar.
• If using canned peas, drain and rinse; if using frozen peas, thaw in a strainer under warm water and drain well.
• Finely chop the fresh parsley leaves.

Instructions

1. Boil the potatoes and carrot. Place the whole unpeeled potatoes in a large pot, cover with cold water, and bring to a boil over high heat. Reduce the heat to a steady simmer and cook for 20–25 minutes until easily pierced with a knife. During the final 3 minutes of cooking, add the diced carrot to the pot to parboil until tender-crisp, then drain everything in a colander and let cool slightly.
2. Hard-boil the eggs. While the potatoes cook, place the 4 large eggs in a small saucepan, cover with water, and bring to a boil. Cook for 11 minutes, then transfer immediately to an ice bath to cool before peeling and finely chopping (or grating on the large holes of a box grater).
3. Mash and dress the base. Peel the warm potatoes and mash them in a large bowl until mostly smooth with a few small chunks remaining. Add ½ cup (4 oz / 115g) mayonnaise, 2 tbsp extra-virgin olive oil, 2 tbsp fresh lemon or lime juice, 2 tbsp Persian dill pickle brine, 2 tsp kosher salt, and ½ tsp black pepper, and stir until creamy and uniform.
4. Fold in the vegetables and eggs. Gently fold the parboiled carrot, diced pickles, drained green peas, and chopped hard-boiled eggs into the potato mixture until evenly distributed.
5. Chill and serve. Taste and adjust the seasoning with additional pickle brine or salt if needed. Transfer to a serving platter, cover, and refrigerate for at least 1 hour. Garnish with the chopped parsley and serve chilled with flatbread or baguette.

Tips

• To make this dish fully plant-based—the way we prepare it for my mom—substitute vegan mayonnaise and swap the hard-boiled eggs for 1 cup of cooked or canned chickpeas, rinsed, drained, and coarsely mashed with a fork.
• You can garnish the chilled mound with halved pitted olives or cherry tomatoes before serving.