Salad E Olivieh
Discover the perfect balance of creamy, tangy, and savory flavors with "Salad E Olivieh," a classic Persian-style potato salad that’s ideal for any gathering or as a refreshing main dish. This hearty recipe combines tender potatoes, juicy shredded chicken, hard-boiled eggs, and crisp pickles, all brought together with a luscious mayonnaise-based dressing enhanced with a splash of zesty lemon juice. The addition of sweet green peas adds a delightful burst of color and flavor, making this dish as visually appealing as it is delicious. Serve it chilled for a cool, satisfying meal that's perfect for summer picnics or year-round entertaining. Whether served as a side dish or enjoyed on its own, Salad E Olivieh is your go-to recipe for comfort and convenience, ready in under an hour with simple ingredients you likely already have on hand.
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Recipe Information
Ingredients
- 4 medium (about 600g) Potatoes
- 1 medium (about 200g) Chicken breast
- 3 large Eggs
- 6 small (about 150g) Pickles
- 1 cup (150g, cooked or canned) Green peas
- 1 cup (240g) Mayonnaise
- 2 tbsp Lemon juice
- 1 tsp (or to taste) Salt
- 0.5 tsp (or to taste) Black pepper
Instructions
Wash the potatoes and place them in a large pot. Cover with water and boil over medium-high heat until tender (about 20-25 minutes). Drain, allow them to cool slightly, and peel the skin off. Dice into small cubes.
While the potatoes are cooking, place the chicken breast in a separate pot and cover with water. Add a pinch of salt, bring to a boil, and then simmer for 20 minutes or until fully cooked. Let it cool, then shred the chicken into small pieces.
Place the eggs in a small pot, cover with water, and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes. Drain, run under cold water, and peel the eggs. Chop the eggs into small pieces.
Dice the pickles into small cubes. Set them aside.
If using canned peas, rinse and drain them. If using frozen peas, cook them according to the package instructions and allow them to cool.
In a large mixing bowl, combine the diced potatoes, shredded chicken, chopped eggs, diced pickles, and green peas. Toss gently to mix.
In a small bowl, whisk together the mayonnaise, lemon juice, salt, and black pepper to create the dressing.
Pour the dressing over the potato mixture and gently fold until everything is well coated. Taste and adjust seasoning, if needed.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld together.
Serve the Salad E Olivieh chilled as a side dish or main dish. Optionally, garnish with fresh parsley or additional pickle slices before serving.
Nutrition Facts
Calories |
4718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.6 g | 258% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 965 mg | 322% | |
| Sodium | 11298 mg | 491% | |
| Total Carbohydrate | 598.1 g | 217% | |
| Dietary Fiber | 70.8 g | 253% | |
| Total Sugars | 49.6 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1000 mg | 77% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 15034 mg | 320% | |
*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.
