Salad E Olivieh

Discover the perfect balance of creamy, tangy, and savory flavors with "Salad E Olivieh," a classic Persian-style potato salad that’s ideal for any gathering or as a refreshing main dish. This hearty recipe combines tender potatoes, juicy shredded chicken, hard-boiled eggs, and crisp pickles, all brought together with a luscious mayonnaise-based dressing enhanced with a splash of zesty lemon juice. The addition of sweet green peas adds a delightful burst of color and flavor, making this dish as visually appealing as it is delicious. Serve it chilled for a cool, satisfying meal that's perfect for summer picnics or year-round entertaining. Whether served as a side dish or enjoyed on its own, Salad E Olivieh is your go-to recipe for comfort and convenience, ready in under an hour with simple ingredients you likely already have on hand.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 4 medium (about 600g) Potatoes
• 1 medium (about 200g) Chicken breast
• 3 large Eggs
• 6 small (about 150g) Pickles
• 1 cup (150g, cooked or canned) Green peas
• 1 cup (240g) Mayonnaise
• 2 tbsp Lemon juice
• 1 tsp (or to taste) Salt
• 0.5 tsp (or to taste) Black pepper

Directions

Step 1

Wash the potatoes and place them in a large pot. Cover with water and boil over medium-high heat until tender (about 20-25 minutes). Drain, allow them to cool slightly, and peel the skin off. Dice into small cubes.

Step 2

While the potatoes are cooking, place the chicken breast in a separate pot and cover with water. Add a pinch of salt, bring to a boil, and then simmer for 20 minutes or until fully cooked. Let it cool, then shred the chicken into small pieces.

Step 3

Place the eggs in a small pot, cover with water, and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes. Drain, run under cold water, and peel the eggs. Chop the eggs into small pieces.

Step 4

Dice the pickles into small cubes. Set them aside.

Step 5

If using canned peas, rinse and drain them. If using frozen peas, cook them according to the package instructions and allow them to cool.

Step 6

In a large mixing bowl, combine the diced potatoes, shredded chicken, chopped eggs, diced pickles, and green peas. Toss gently to mix.

Step 7

In a small bowl, whisk together the mayonnaise, lemon juice, salt, and black pepper to create the dressing.

Step 8

Pour the dressing over the potato mixture and gently fold until everything is well coated. Taste and adjust seasoning, if needed.

Step 9

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld together.

Step 10

Serve the Salad E Olivieh chilled as a side dish or main dish. Optionally, garnish with fresh parsley or additional pickle slices before serving.

Nutrition Facts

Serving size	(4077.2g)

Amount per serving	% Daily Value*
Calories	4718.5

Total Fat 201.6g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat 2.4g
Cholesterol 965.3mg	0%
Sodium 11298.3mg	0%
Total Carbohydrate 598.1g	0%
Dietary Fiber 70.8g	0%
Total Sugars 49.6g
Protein 147.6g	0%

Vitamin D 123IU	0%
Calcium 1000.3mg	0%
Iron 34.1mg	0%
Potassium 15034.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 12.3%

Carbs: 49.9%