Iranian Potato Salad
Savor the creamy, tangy, and delightfully hearty flavors of Iranian Potato Salad—a traditional dish that's a perfect blend of simple ingredients and bold taste. This satisfying salad combines tender boiled potatoes, shredded chicken breast, diced eggs, and crunchy pickles, all brought together with a zesty dressing of mayonnaise, lemon juice, and olive oil. A sprinkle of frozen peas adds a pop of color and texture, making this salad as visually appealing as it is delicious. Perfectly seasoned with salt and pepper, this chilled salad is a refreshing side dish or light meal that's ideal for picnics, potlucks, or casual family gatherings. Enjoy the authentic flavors of this Middle Eastern favorite with every bite!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 large Chicken breast
- 3 large Eggs
- 5 small Pickles (dill or sour)
- 1 cup Mayonnaise
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Frozen peas
- 1 tablespoon Olive oil
Instructions
Peel and dice the potatoes into medium-sized chunks. Boil them in salted water over medium heat for 15-20 minutes or until fork-tender. Drain and let cool.
While the potatoes cook, place the chicken breast in a pot with enough water to cover it. Add a pinch of salt and bring to a boil, then reduce to a simmer and cook for 20-25 minutes until fully cooked. Remove the chicken from the water, let it cool, and shred it into small pieces.
Place the eggs in a small pot, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes. Cool the eggs in an ice bath, peel them, and dice them into small pieces.
Finely chop the pickles into small cubes and set aside.
Cook the frozen peas in boiling water for 5 minutes. Drain and set aside to cool.
In a large mixing bowl, combine the cooled potatoes, shredded chicken, chopped eggs, pickles, and peas.
In a separate bowl, prepare the dressing by mixing mayonnaise, lemon juice, olive oil, salt, and black pepper until smooth and creamy.
Pour the dressing over the potato mixture and gently fold until everything is evenly coated. Taste and adjust seasoning if needed.
Transfer the salad to a serving dish, cover, and refrigerate for at least 1 hour to chill and allow the flavors to meld together.
Serve cold as a side dish or light meal. Enjoy your delicious Iranian Potato Salad!
Nutrition Facts
Calories |
3194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.5 g | 267% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 922 mg | 307% | |
| Sodium | 5119 mg | 223% | |
| Total Carbohydrate | 250.0 g | 91% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 21.8 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 306 mg | 24% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5593 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
