Best Salade Olivier Persian Potato Chicken Salad Recipes

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.

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.

SALAD-E OLIVEH -PERSIAN POTATO, EGG, CHICKEN SALAD

Steps:

• 1. This recipe will serve up to 4 people. Most of the work is in the preparation of the ingredients. It's always best to prepare all your ingredients. There's a lot of vegetables to peel and chop, cook and mash.
• 2. If you have to cook the chicken specifically for this dish you can either fry it or poach it. I usually poach it in seasoned water with a teaspoon of lime juice.
• 3. Once you have finished all the preparation and the cooked ingredients have cooled down, add all of them together in a large mixing bowl. Pour on the mayonnaise, add the lime juice, salt and pepper and gently mix. The ingredients should adhere to each other with the mayo and now your Salad Olivieh is ready to serve.
• 4. It should be served cold. Present the Salad Olivieh in a dish of your choice and decorate with strips of carrot, or gherkins and olives. You can decorate it in which ever way you choose.
• 5. Traditionally, Salad Oliveh is mounded on a platter and covered with additional mayonnaise mixed with a little lime juice spread over like frosting then decorated as you like.
• 6. The key to this salad is having all vegetables finely diced except potatoes which are roughly mashed. Sliced green olives make a wonderful addition along with a drizzle of olive oil over top. A meal in itself.

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.

SALAD OLIVIER - RUSSIAN POTATO SALAD

Steps:

• Cut up the chicken and set aside.
• Boil potatoes and carrots until they are soft in the middle and let cool to room temperature. Dice potatoes and carrots and combine in bowl. Add diced eggs, pickles, green onions, dill and sweet peas. Add the chicken. Mix all ingredients well while adding salt and pepper.
• Add Mayonnaise and mix all ingredients well again. Sprinkle with some dill and refrigerate for 2-3 hours).