TRADITIONAL PERSIAN POTATO SALAD RECIPE
A traditional Persian side dish made with eggs, chicken, potatoes, and pickles, garnished with black olives and cherry tomatoes. Packed with flavor, this versatile potato salad can be served as a side, in a sandwich or with breakfast.
Provided by Lisa Soldo-Johnson
Categories Appetizer / Snack Sides
Yield 12 people
Number Of Ingredients 11
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.
IRANIAN POTATO SALAD
A traditional Iranian dish made for special occasions. It is similar to American potato salad, but with chicken and lots of lemon. Very refreshing. A great summer side dish. Cooking time includes setting time.
Provided by Bitter Moon
Categories Chicken
Time P1DT50m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Boil, bone and cool the chicken.
- Grate the potatoes & eggs.
- Tear chicken into small pieces.
- Mix together with mayonnaise and salt.
- Mold the salad to your personal preferences by starting out using 3c of mayonnaise and adding more.
- Do the same with the salt.
- When mold is to your liking, add lemon juice and mix.
- Cover mold with a layer of baby sweet peas.
- Let set in the ice box overnight.
- Do not eat right away or lemon juice will be too overpowering.
Nutrition Facts : Calories 668.1, Fat 37.7, SaturatedFat 6.7, Cholesterol 154.8, Sodium 842.7, Carbohydrate 67.8, Fiber 7.5, Sugar 11, Protein 17.6
IRANIAN / PERSIAN SALAD SHIRAZI
An excellent light side salad to accompany a heavy Persian meal or any meal really. Sumac is the red bitter spice usually served for sprinkling on kebab. It's available at most Middle Eastern stores, but if you can't find it just leave it out. I like to dice the veggies very small about 1/4-inch. Serve with fresh lemon wedges.
Provided by Autumn Leaves
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Mix tomatoes, red onion, cucumbers, olive oil, lemon juice, mint, dill, sumac, salt, and pepper together in a bowl.
Nutrition Facts : Calories 145 calories, Carbohydrate 13.8 g, Fat 10.7 g, Fiber 4.4 g, Protein 2.6 g, SaturatedFat 1.5 g, Sodium 51.9 mg, Sugar 5.1 g
ARGENTINEAN POTATO SALAD
A famous, classic South American dish otherwise known as 'Ensalada Rusa.' Makes absolutely the best appetizer. Ready to serve as soon as it is chilled, and even better overnight.
Provided by Saul
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 8h50m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook peeled potatoes until tender but still firm, about 15 minutes. Drain, cool, and cube.
- Place eggs in a saucepan, and cover with cold water. Bring to a boil, and immediately remove from heat. Cover pan, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
- In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives. Stir to blend. Pour dressing over the potato mixture, season with salt and pepper, and toss to coat. Cover, and refrigerate for 1 hour, or overnight.
Nutrition Facts : Calories 271.2 calories, Carbohydrate 22.1 g, Cholesterol 99.5 mg, Fat 18.4 g, Fiber 3.3 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 862.2 mg, Sugar 1.2 g
SALAD-E OLIVEH -PERSIAN POTATO, EGG, CHICKEN SALAD
Another dish from my brother-in-law Mak who is from Iran. A meal in a dish.
Provided by Marsha Gardner
Categories Chicken Salads
Number Of Ingredients 11
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
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
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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