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.
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What you need
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