8. Bring the water to a boil over high heat. Once the water boils, reduce the heat to medium low and partially cover the pot with its lid.
9. Cook until the potatoes easily fall apart when pierced with a fork, about 25 minutes.
10. Drain the potatoes and add the hot potatoes to the shredded chicken.
11. Fill the saute pan with 2 inches of water and bring to a boil. Once the water is boiling, use tongs to lower the eggs into the hot water.
12. Cover the pan with its lid, reduce the heat to low and cook the eggs for 9 minutes.
13. Remove the eggs from the hot liquid using tongs, set aside to cool. Once the eggs are cool enough to handle, peel the eggs.
14. Chop the peeled eggs finely and add them to the chicken mixture.
15. In the same pot that you cooked the eggs in, add the peas, 1 ½ cups water and ½ teaspoon salt. Cover the pot with the lid and bring to a boil over high heat.
16. Once the water is boiling, reduce the heat to medium and cook the peas for 5 minutes.
17. Drain the peas and add them to the chicken mixture.
18. Add 1 Cup of mayonnaise and the pickles to the chicken mixture. Use a wooden spoon to thoroughly combine everything together. The mixture will be chunky but will hold together like tuna salad.
19. Taste the salad olivieh and add more salt (¼ teaspoon at a time) if desired. You can also add more mayonnaise if you want a creamier salad.
20. Mound the salad olivieh onto a serving platter and garnish with extra pickles, olives, or fresh dill.
21. Cover the salad olivieh with plastic wrap and refrigerate until fully chilled, about 1 hour.
22. Serve the olivieh with a side of pita bread, as a filling for a baguette sandwich or on a mezze table with a variety of Persian finger foods.
23. Leftover olivieh can be covered and kept in the refrigerator for up to 4 days.
