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

Classic Persian Potato Salad | vegan option

Origin: Pan-Iranian Classic

My wife grew up with this dish and later adapted it to be vegetarian for me. It’s a direct descendant of the famous Russian Salad Olivier, a recipe that traveled from Moscow to Tehran and became a fixture of Persian picnics and family gatherings. As it found a new home, it was adapted into something uniquely Iranian. The transformation comes down to one key ingredient: the tang of Persian brined pickles (khiār shūr). Mixing both the chopped pickles and their brine directly into the potatoes isn’t just a minor tweak; it’s the defining technique that cuts through the creamy richness of the mayonnaise.

• Serves: 6
• Preparation time: 5 minutes
• Cooking time: 25 minutes (+1 hour chilling)

Ingredients

Fresh Produce

• 2 large baking potatoes (about 32 oz / 900 g)
• 1 carrot (about 5 oz / 140 g)
• ¼ cup chopped fresh parsley, for garnish (optional)

Dairy & Eggs

• 1 large egg (optional)
• 3 tbsp mayonnaise or vegan mayonnaise

Pantry

• ¼ cup (32 g) canned sweet peas, drained
• ½ cup (75 g) Persian pickles or dill pickles
• ⅓ cup (80 ml) pickle brine (liquid from the jar of pickles)
• 2 tsp kosher salt
• ½ tsp ground black pepper
• ¼ cup (32 g) Greek olives, pitted and halved (optional)

Preparation

• Peel the carrot and dice it into ¼-inch (½-cm) cubes.
• Cut the Persian pickles and the olives, if using, into similarly sized pieces. Don't discard the pickle brine, it's essential for the dish.

Instructions

1. Boil the potatoes. Wash the potatoes and cook them in a large pot of water until they are easily pierced with a fork, about 25 minutes. Drain and cool in cold water.
2. Hard boil the egg. If using, carefully place the egg in a pot of water and bring to a boil. When it starts to boil, start a timer for 11 minutes. When the timer goes off, immediately transfer to an ice bath.
3. Make the base. Peel the potatoes and mash them in a large bowl until just slightly chunky. Add the mayonnaise, pickle brine, salt, and pepper and stir in well.
4. Fold in the ingredients. Fold the cubed carrots, cubed pickles, drained peas, and optional olives into the potato mixture. Peel the egg, if using, cut into small pieces, and gently fold in last to prevent it from breaking apart.
5. Chill and serve. Taste and adjust the seasoning, adding more salt or pickle brine if desired. Cover and refrigerate for at least 1 hour. Garnish with fresh parsley and serve chilled.

Tips

• This dish can be made vegan by using your favorite vegan mayonnaise and omitting the egg. We make it this way for my mom, and it's still quite tasty.