SALADE OLIVIER - PERSIAN POTATO CHICKEN SALAD

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Salade Olivier - Persian Potato Chicken Salad image

Make and share this Salade Olivier - Persian Potato Chicken Salad recipe from Food.com.

Provided by Barbell Bunny

Categories     < 4 Hours

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

5 white potatoes
3 dill pickles
1 onion, halved
1 1/2 cups green peas, frozen
3 carrots, peeled
1 chicken breast
3 eggs
4 tablespoons white vinegar
4 tablespoons light mayonnaise
1/2 teaspoon turmeric
salt and pepper

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.

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