Salad Olivieh (Chicken Potato Salad)
Serves 1030 mins prep60 mins cook
Salad Olivieh, made with chicken and potatoes is a Persian spin on the Russian Olivier salad. A popular dish that is very satisfying and can be served as lunch, appetizer or a side.
0 servings
What you need

white onion

tsp salt
lb purple potatoes
extra large egg

carrot

cup green peas

celery stalk

green onion

dill pickle

cup pimento filled olives

cup fresh parsley

cup chicken broth

cup mayonnaise

tbsp extra-virgin olive oil

tbsp apple cider vinegar

tbsp lemon juice

tbsp dijon mustard

tsp ground black pepper

radish

vegetable
fresh herbs
Instructions
0 Cook Chicken: Place chicken, onions, salt and 1 cup water in a large cooking pot. Cover and cook at low-medium until well done and falling off the bone, about 1 hour. Allow to cool the chicken, debone and chop. Reserve leftover broth for later. 1 Boil: Take potatoes, and eggs in a large cooking pot and cover with water. Bring it to a rolling boil, lower the heat and simmer. Take eggs out after 10 minutes and cook potatoes until fork tender. 2 Carrots and Peas: Steam the carrots for five minutes. Shell or thaw the peas, add to the steamer and turn off the heat. Let cool. 3 Prepare Other Ingredients: Transfer the other prepared vegetables, herbs, pickles, olives and peas to a large salad bowl. 4 Dressing: In a small bowl, whisk together chicken broth, mayonnaise, olive oil, vinegar, lemon juice, mustard, salt and pepper. 5 Assemble: Cool, peel and cut potatoes, eggs and carrots. Add to the other ingredients in salad bowl. Pour dressing and toss well to combine. Adjust seasonings as per taste and chill. 6 Serve the salad as a mound and decorate with carved vegetables, lettuce, radish and herbs. Add some lavash or French baguette on the side.View original recipe

