Saladeolivieh Recipes

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SALAD OLIVIEH



Salad Olivieh image

No one can resist this Salad Olivieh recipe. This Iranian salad olivieh calls for chicken, eggs, mayo, cilantro, lemon juice, vegetables and more.

Provided by Michelle Minnaar

Categories     Salad

Time 15m

Yield 4

Number Of Ingredients 11

30ml (2 tbsp) mayonnaise
½ lemon, juiced
45ml (3 tbsp) greek yogurt
30ml (2 tbsp) olive oil
450g (1lb) cooked new potatoes
450g (1lb) cooked chicken meat, shredded
150g (5oz) pickled gherkins, finely chopped
10 spring onions, washed and finely sliced
4 boiled eggs, peeled and chopped
225g (½lb) cooked peas
Salt and pepper, to taste

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.

Nutrition Facts : ServingSize A decent main course portion, Calories 788 calories, Sugar 3.9 g, Sodium 609.8 mg, Fat 53.8 g, SaturatedFat 6.7 g, TransFat 0 g, Carbohydrate 40.3 g, Fiber 12.9 g, Protein 41.5 g, Cholesterol 187.4 mg

TRADITIONAL PERSIAN POTATO SALAD RECIPE



Traditional Persian Potato Salad Recipe image

A traditional Persian side dish made with eggs, chicken, potatoes, and pickles, garnished with black olives and cherry tomatoes. Packed with flavor, this versatile potato salad can be served as a side, in a sandwich or with breakfast.

Provided by Lisa Soldo-Johnson

Categories     Appetizer / Snack     Sides

Yield 12 people

Number Of Ingredients 11

1 2-3 pound whole chicken, boiled (or 4 cups shredded chicken meat)
1 teaspoon sea salt (plus extra if needed)
3 large potatoes, peeled, boiled, diced
3 eggs, hardboiled, peeled, chopped
2 cups diced dill pickles
3 cups mayonnaise
1/4 cup lemon juice
1/8 cup olive oil
1/2 teaspoon pepper (plus extra if needed)
cherry tomatoes, halved
black olives, whole or halved

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.

AUTHENTIC RUSSIAN SALAD 'OLIVYE'



Authentic Russian Salad 'Olivye' image

This is a recipe my mom and grandmother use every time there's a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.

Provided by lovefullofpie

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 50m

Yield 10

Number Of Ingredients 8

6 potatoes, peeled
1 carrot, or more to taste
4 eggs
6 large pickles, cut into cubes
1 (15 ounce) can peas, drained
½ cup cubed fully cooked ham, or to taste
1 tablespoon chopped fresh parsley, or to taste
½ cup mayonnaise, or to taste

Steps:

  • Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
  • Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.

Nutrition Facts : Calories 261.4 calories, Carbohydrate 30.7 g, Cholesterol 82.4 mg, Fat 12.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 1306.5 mg, Sugar 3.9 g

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