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Salad-e Olivieh – Russian Potato Salad with a Persian Twist

Salad-e Olivieh – Russian Potato Salad with a Persian Twist

Salad-e Olivieh, our Persian take on the old Russian classic.

Course chicken recipe, Potato Dish, Salad
Cuisine iranian food, Persian Food, russian food
Keyword Salad-e Olivieh – Russian Potato Salad with a Persian Twist
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 people
Author Labsalliebe

Ingredients

INGREDIENTS SALAD-E OLIVIEH

  • ½ chicken cooked and skin removed
  • 1 Onion
  • 4 large waxy potatoes
  • 4 eggs
  • a handful of frozen peas and carrots
  • 250 g salty pickles from a jar
  • 4 tbsp homemade mayonnaise
  • 1 lemon juice of
  • Salt and pepper to taste

Instructions

PREPARATION SALAD-E OLIVIEH

  1. Cook the chicken with a quarterd Oion. Remove the skin from the chicken and shred the meat finely.

  2. Boil the potatoes in their skins in salted water until tender.
  3. Let them cool, peel, and cut into cubes.
  4. Bring water to a boil and blanch the frozen peas and carrots for 4 minutes — they should still be slightly firm.
  5. Drain them in a sieve.
  6. Hard boil the eggs, cool them under cold water, then dice.
  7. Dice the salty pickles as well.
  8. Mix the mayonnaise, lemon juice, salt, and pepper together well.
  9. Add all ingredients to the dressing and mix everything thoroughly.