Persian cooking: recipes · Snacks, sides & street food
Salad Olivieh سالاد الویه
Potato salad with chicken, egg, peas and pickles in mayonnaise; a must at every Iranian party.
Ingredients
- 20 waxy potatoes
- 1500 g chicken breast
- 20 hard-boiled eggs
- 750 g peas (frozen)
- 25 pickled gherkins
- 5 carrots
- 1000 g mayonnaise
- 10 tbsp lemon juice
- salt (to taste)
- black pepper (to taste)
Method
- Boil the potatoes and carrot, poach the chicken in salted water and blanch the peas briefly.
- Coarsely grate the potatoes, eggs and carrot, finely shred the chicken and dice the pickles.
- Mix everything with mayonnaise, lemon juice, salt and pepper and chill for 2 hours.
- Serve with bread or as a sandwich.