Iranian Potato Salad Recipes

SALAD OLIVIEH

Steps:

• In a small bowl, mix the mayo, lemon juice, greek yogurt and olive oil. Set aside.
• Place the rest of the ingredients in a big salad bowl.
• Pour the salad dressing over salad and mix until everything is covered with the sauce.
• Season to taste and serve.

ITALIAN POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
• Cover and refrigerate overnight.

TRADITIONAL PERSIAN POTATO SALAD RECIPE

Steps:

• In large pot, add the chicken and enough water to cover the meat by 3-inches. Add salt, cover and bring to a boil, reduce heat, cook on medium for 1 hour. Remove chicken from water and let cool. Remove skin and bones from meat and discard. Shred 4 cups of the chicken, saving the remaining meat and chicken broth for another use. Transfer shredded chicken to the bowl.
• While the chicken is cooking, boil potatoes and eggs in separate pots until done. Remove from water to cool before peeling eggs and dicing potatoes. Add both to a large bowl and set aside.
• Dice pickles and add to the bowl
• In small bowl, whisk together mayonnaise, lemon juice, olive oil, salt, and pepper.
• Pour dressing over chicken salad and toss well. Adjust salt and pepper to taste.
• Cover and refrigerate a minimum of 2 hours to allow flavors to infuse together.
• Transfer to a serving bowl or plate and garnish with tomatoes and black olives. Serve as an appetizer or side dish.

ASIAN POTATO SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
• To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
• Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.

SALAD OLIVIEH (PERSIAN POTATO SALAD WITH CHICKEN)

Steps:

• Wash and peel potatoes then cut in quarters.
• Place potatoes in a large saucepan and cover with water.
• Add eggs in with the potatoes and bring to boil.
• Once boiling, reduce heat to medium and continue cooking until potatoes are fork tender. Drain the water and transfer potatoes to a large mixing bowl to cool. Set eggs in a cold water bath to cool.
• While the eggs and potatoes cook, in a small pan over medium-high heat add 1 TBS extra virgin olive oil.
• Season both sides of chicken with 1/2 teaspoon salt.
• Once oil is hot add chicken breast.
• Cook until the chicken breast is browned, then flip over and cook other side of chicken breast.
• Reduce heat to low and add 2 TBS lemon juice.
• Cover pan and continue cooking until chicken is cooked thoroughly and juices run clear, about 15 minutes. Remove chicken from heat and cool.
• When potatoes are cool to touch, coarsely cut into 1/2-inch pieces in the mixing bowl.
• Peel the cooked eggs, dice and add to the potatoes.
• Dice the cooled chicken breast and add to the mix.
• Add chopped pickles, peas, 1/2 teaspoon salt and 1/4 teaspoon pepper to the potato mix and stir to combine.
• Stir mayonnaise, 2 TBS lemon juice and 2 TBS olive oil into the potato salad until smooth.
• Cover and refrigerate salad olivieh until read to serve.
• When ready to serve, transfer salad to a serving plate and smooth into a round mound.
• Garnish as you please with sliced radishes, green onions and fresh herbs.
• Serve alone or with lavash.

SALAD OLIVIEH | PERSIAN POTATO SALAD

Steps:

• Cook potatoes until you can poke a fork easily into them but they aren't so soft they fall apart (about 15 minutes - cut in half for faster cooking time)
• Boil eggs (I cook about 3 minutes per egg from the boiling point)
• Allow potatoes and eggs to cool
• Defrost peas and carrots
• Squeeze the juice from a 1/4 of a lemon (about 1 1/2 Tablespoons) on the defrosting peas and carrots and give it a stir
• Cut the cooked potatoes and eggs into 1/2 inch chunks
• Combine potatoes, defrosted peas & corn, and egg in a large bowl and stir
• Stir together mustard, olive oil, and yogurt in a small bowl to use as the dressing
• Add the mustard dressing to the salad and gently stir
• Salt and pepper to taste

OLIVIER SALAD | POTATO SALAD

Steps:

• Prepare the ingredients.
• Wash and clean the potatoes. Put the potatoes and the eggs to a pot and add some water. Let them boil and cook.
• Peel the potatoes and the eggs and then grate them. Put them in a big bowl.
• Add the boiled peas to the pot.
• Peel one onion and add the peeled onion and the chicken breast to a pot, add some water, boil and cook them.
• Shred the cooked chicken breast and add it to the bowl.
• In a separate bowl, grate the pickles, remove the extra juice of it and add the grated pickles to the main bowl.
• In a separate bowl, mix the salt, pepper, lemon juice and mayo and add the mixture to the other ingredients. Mix them completely. Taste a little bit of it and if needed, add some salt, pepper or lemon juice.
• Leave the bowl in a fridge for 2 hours (the longer the better).

IRANIAN POTATO SALAD

Steps:

• Boil, bone and cool the chicken.
• Grate the potatoes & eggs.
• Tear chicken into small pieces.
• Mix together with mayonnaise and salt.
• Mold the salad to your personal preferences by starting out using 3c of mayonnaise and adding more.
• Do the same with the salt.
• When mold is to your liking, add lemon juice and mix.
• Cover mold with a layer of baby sweet peas.
• Let set in the ice box overnight.
• Do not eat right away or lemon juice will be too overpowering.

SALAD OLIVIEH RECIPE

Steps:

• Cook the chicken with onions and salt and water on the gas, so that when cooked, the amount of remaining water is very low.
• After cooking thoroughly, cut the chicken, and cook the peas with some salt and water and separate the water from it.
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