Easy Salad Olivieh Food

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.

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.

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.

TRADITIONAL PERSIAN POTATO SALAD RECIPE

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.

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