Olivieh Salad From Mypersiankitchencom 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.

OLIVIEH SALAD FROM MYPERSIANKITCHEN.COM

Steps:

• First short cut: pick your favorite roast chicken. My local Albertson's makes a delicious Lemon Basil roast chicken. You can cook your own chicken from scratch, but the added flavor from the roast chicken is really good! Removed bones and skin and shred chicken. Also give it a rough chop to make the pieces a bit smaller. Small dice the eggs and pickles. Dice the potatoes as well making them slightly bigger in size than the pickles and eggs. Short cut two: Buy a bag of frozen peas and carrots. In the traditional Salad Olivieh the peas and carrots should be cooked. Mela informed me that the secret to a good Salad Olivieh is to not cook the peas. So I took this advice a step further and also saved the time spent on cutting the carrots. I just throw the peas and carrots in my salad raw, straight out of the bag. Place all ingredients in a big mixing bowl. In a different mixing bowl prepare the dressing by mixing mayo, mustard, lemon juice, oil, salt and pepper. I personally have a love affair with Dijon mustard, but you can use regular mustard too! Mix ingredients and dressing well. Taste and check seasoning. Cover and let rest in the fridge for a few hours allowing the flavors to come together.

SALAD OLIVIEH (PERSIAN POTATO SALAD WITH CHICKEN)

Steps:

• Wash and peel potatoes then cut in quarters.
• Place potatoes in a large saucepan and cover with water.
• Add eggs in with the potatoes and bring to boil.
• Once boiling, reduce heat to medium and continue cooking until potatoes are fork tender. Drain the water and transfer potatoes to a large mixing bowl to cool. Set eggs in a cold water bath to cool.
• While the eggs and potatoes cook, in a small pan over medium-high heat add 1 TBS extra virgin olive oil.
• Season both sides of chicken with 1/2 teaspoon salt.
• Once oil is hot add chicken breast.
• Cook until the chicken breast is browned, then flip over and cook other side of chicken breast.
• Reduce heat to low and add 2 TBS lemon juice.
• Cover pan and continue cooking until chicken is cooked thoroughly and juices run clear, about 15 minutes. Remove chicken from heat and cool.
• When potatoes are cool to touch, coarsely cut into 1/2-inch pieces in the mixing bowl.
• Peel the cooked eggs, dice and add to the potatoes.
• Dice the cooled chicken breast and add to the mix.
• Add chopped pickles, peas, 1/2 teaspoon salt and 1/4 teaspoon pepper to the potato mix and stir to combine.
• Stir mayonnaise, 2 TBS lemon juice and 2 TBS olive oil into the potato salad until smooth.
• Cover and refrigerate salad olivieh until read to serve.
• When ready to serve, transfer salad to a serving plate and smooth into a round mound.
• Garnish as you please with sliced radishes, green onions and fresh herbs.
• Serve alone or with lavash.