Iranian Potato Salad Food

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.

OLIVIER SALAD | POTATO SALAD

Steps:

• Prepare the ingredients.
• Wash and clean the potatoes. Put the potatoes and the eggs to a pot and add some water. Let them boil and cook.
• Peel the potatoes and the eggs and then grate them. Put them in a big bowl.
• Add the boiled peas to the pot.
• Peel one onion and add the peeled onion and the chicken breast to a pot, add some water, boil and cook them.
• Shred the cooked chicken breast and add it to the bowl.
• In a separate bowl, grate the pickles, remove the extra juice of it and add the grated pickles to the main bowl.
• In a separate bowl, mix the salt, pepper, lemon juice and mayo and add the mixture to the other ingredients. Mix them completely. Taste a little bit of it and if needed, add some salt, pepper or lemon juice.
• Leave the bowl in a fridge for 2 hours (the longer the better).

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

IRANIAN POTATO SALAD

Steps:

• Boil, bone and cool the chicken.
• Grate the potatoes & eggs.
• Tear chicken into small pieces.
• Mix together with mayonnaise and salt.
• Mold the salad to your personal preferences by starting out using 3c of mayonnaise and adding more.
• Do the same with the salt.
• When mold is to your liking, add lemon juice and mix.
• Cover mold with a layer of baby sweet peas.
• Let set in the ice box overnight.
• Do not eat right away or lemon juice will be too overpowering.

IRANIAN / PERSIAN SALAD SHIRAZI

Steps:

• Mix tomatoes, red onion, cucumbers, olive oil, lemon juice, mint, dill, sumac, salt, and pepper together in a bowl.

SALADE OLIVIER - PERSIAN POTATO CHICKEN SALAD

Steps:

• In a small pot, simmer 2 cups of water with the chicken breast, onion, carrots, turmeric, and some salt for 45 minutes. Allow to cool, and discard the onion.
• Shred the chicken breast into small pieces with your hands.
• Cut the carrots into small cubes.
• In another pot, boil the potatoes and eggs.
• Remove the eggs after 12 minutes.
• Remove the potatoes when tender.
• Crack the eggs, peel them, and cut into small pieces.
• Peel the potatoes when they have cooled. Cut the potatoes into small pieces.
• In a small pot, cook the frozen peas according to package instructions.
• Cut the pickles into small cubes.
• In a large bowl, combine the potatoes, chicken, carrots, pickles, peas, and eggs.
• In a separate bowl, prepare the dressing by whisking the mayonnaise and vinegar. Add salt and pepper to taste.
• Add the dressing to the potato salad, and mix well.
• Refrigerate for 2 hours before serving.
• Serve chilled.