Salade Olivier Persian Potato Chicken Salad Food

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.

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.

SALADE OLIVIER

Steps:

• Whisk the mustard, mayonnaise, and lemon juice together. Toss with the chicken, potatoes, and onion. Season with salt and pepper, then gently stir in the eggs.
• Chill if you like (the salad will keep well for a few hours), garnish with parsley or dill, and serve.

RUSSIAN POTATO SALAD (SALAD OLIVIER)

Steps:

• You will need a large mixing bowl.
• The following items add to taste, the amounts listed above are approximate: hot dogs (depends how much meat you want); pickles (Depends how salty you want the salad. This is the only source of salt in the salad.); oregano; black pepper; white pepper; sour cream (add more if salad too dry); mayonnaise (add more if salad too dry); horseradish; hot sauce (depends how spicy you want).
• Boil potatoes, carrots, hot dogs until cooked.
• Hard boil the eggs.
• While the above are boiling, add to bowl sweet peas.
• Finely chop and add to bowl: cilantro, dill.
• Cut to small pieces (to size of a pea) and add to bowl pickles.
• Once all the boiled items are cooked: peel, chop (to size of a pea) and add them all to the bowl: potatoes, carrots, hot dogs, eggs.
• Add the rest of the ingredients to the bowl: oregano, black pepper, white pepper, sour cream, mayonnaise, horseradish, hot sauce.
• Mix well and serve or place in fridge for later use.

RUSSIAN POTATO AND BEEF SALAD 'OLIVIER'

Steps:

• Place potato, carrots, and eggs in a pot and pour in enough water to cover; bring to a boil. Reduce heat and simmer for 15 minutes. Remove carrots using a slotted spoon, cool on a work surface, and dice. Continue simmering eggs and potato for 5 more minutes. Remove eggs with a slotted spoon and transfer to a bowl of ice water until cooled, about 5 minutes. Peel eggs and dice. Continue cooking potato until tender, about 5 more minutes. Drain pot, cool potato on a work surface; dice.
• Combine potato, carrots, eggs, peas, pickles, onion, dill, salt, and pepper in a bowl. Stir mayonnaise into salad until evenly coated.