Recipe: Salad Olvieh (Persian potato salad)


  • Potatoes (either russet or yukon)
  • Eggs
  • Dill pickles (I really like Mt. Olive brand)
  • Mayonnaise 
  • Yellow mustard
  • Ground pepper
  • Chicken (optional)

Ratio of potato to egg is generally 1 to 1 in volume, add the rest of the ingredients to taste


  • Boil potatoes and let cool
  • Hard boil eggs and let cool
  • Grate potatoes, eggs, and dill pickles with a grater (large holes)
  • I sometimes add some dill pickle juice to the potatoes and eggs so the flavor soaks in and I don’t need as much mayo
  • Add mayonnaise until it’s the consistency and flavor you like
  • Add a bit of yellow mustard to taste
  • Add ground pepper
  • Chill and serve

Extra Note

I like to put this on toast with a bit of yellow mustard and ground pepper

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