Olivieh Salad From Mypersiankitchencom Recipes

OLIVIER SALAD RECIPE (RUSSIAN POTATO SALAD)

Steps:

• In a large pot, add potatoes and carrots. Cover completely with water. Bring to a boil and cook about 20-25 minutes or until a knife pierces through easily. (Don't overcook. Remove carrots and potatoes from water, set aside to cool).
• In a small pot, add eggs, cover eggs will water and bring to a boil cook. Cook eggs 8-10 minutes.
• Cube all of the ingredients.
• Combine everything, mix. Add mayo to taste. You may need a little more than 1 cup, depending on sizes of your ingredients.
• Season with salt, pepper and sugar. Add fresh dill, mix.

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.

EASY SALAD OLIVIEH

Steps:

• Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender enough to pierce with a fork, about 30 minutes. Drain and allow cool, then peel and dice. Place the diced potatoes into a large mixing bowl and refrigerate until cold. Once cold, fold in the mayonnaise, celery, eggs, chicken, mustard, olives, salt, and pickles. Refrigerate 2 hours before serving.

OLIVIEH SALAD AKA PERSIAN CHICKEN SALAD

Steps:

• In a large bowl, add all of the ingredients and gently mix together. Add more salt and pepper as needed.
• Serve immediately or form into the shape of your choice. Add a light layer of mayonnaise to the top, followed by a design of your choice.

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

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.

OLIVIEH SALAD FROM MYPERSIANKITCHEN.COM

Steps:

• First short cut: pick your favorite roast chicken. My local Albertson's makes a delicious Lemon Basil roast chicken. You can cook your own chicken from scratch, but the added flavor from the roast chicken is really good! Removed bones and skin and shred chicken. Also give it a rough chop to make the pieces a bit smaller. Small dice the eggs and pickles. Dice the potatoes as well making them slightly bigger in size than the pickles and eggs. Short cut two: Buy a bag of frozen peas and carrots. In the traditional Salad Olivieh the peas and carrots should be cooked. Mela informed me that the secret to a good Salad Olivieh is to not cook the peas. So I took this advice a step further and also saved the time spent on cutting the carrots. I just throw the peas and carrots in my salad raw, straight out of the bag. Place all ingredients in a big mixing bowl. In a different mixing bowl prepare the dressing by mixing mayo, mustard, lemon juice, oil, salt and pepper. I personally have a love affair with Dijon mustard, but you can use regular mustard too! Mix ingredients and dressing well. Taste and check seasoning. Cover and let rest in the fridge for a few hours allowing the flavors to come together.