Olivieh Salad From Mypersiankitchencom Recipes

OLIVIEH SALAD FROM MYPERSIANKITCHEN.COM

OLIVIEH SALAD FROM MYPERSIANKITCHEN.COM image

Yield 6 people

Number Of Ingredients 11

Ingredients

3 medium large potatoes, cooked
3 eggs, hard boiled
2 cups shredded chicken
2 cups frozen peas and carrots
19 oz can of Persian pickles
Dressing
2 cups mayonnaise
1/4 cup lemon juice
2 tsp mustard
1/8 cup olive oil
salt & pepper

Steps:

First short cut: pick your favorite roast chicken. My local Albertson's makes a delicious Lemon Basil roast chicken. You can cook your own chicken from scratch, but the added flavor from the roast chicken is really good! Removed bones and skin and shred chicken. Also give it a rough chop to make the pieces a bit smaller. Small dice the eggs and pickles. Dice the potatoes as well making them slightly bigger in size than the pickles and eggs. Short cut two: Buy a bag of frozen peas and carrots. In the traditional Salad Olivieh the peas and carrots should be cooked. Mela informed me that the secret to a good Salad Olivieh is to not cook the peas. So I took this advice a step further and also saved the time spent on cutting the carrots. I just throw the peas and carrots in my salad raw, straight out of the bag. Place all ingredients in a big mixing bowl. In a different mixing bowl prepare the dressing by mixing mayo, mustard, lemon juice, oil, salt and pepper. I personally have a love affair with Dijon mustard, but you can use regular mustard too! Mix ingredients and dressing well. Taste and check seasoning. Cover and let rest in the fridge for a few hours allowing the flavors to come together.

OLIVIE (RUSSIAN POTATO SALAD)

Olivie (Russian Potato Salad) image

A Russian and Eastern European potato salad; one version of it at least! Best served cold with some good bread!

Provided by petitchameau

Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

Ingredients

2 large potatoes, peeled and sliced lengthwise
3 carrots, peeled and sliced lengthwise
1 (15 ounce) can sweet peas, drained
3 dill pickles, chopped, or more to taste
1 onion, finely chopped
3 bologna slices, chopped
2 hard-boiled eggs, chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
½ teaspoon salt
ground black pepper to taste

Steps:

Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and rinse with cold water until cold. Dice potatoes and carrots.
Combine potatoes, carrots, sweet peas, pickles, onion, bologna, and eggs together in a large bowl. Stir mayonnaise, sour cream, salt, and black pepper gently into potato mixture until well combined. Cover bowl with plastic wrap and refrigerate until cold, at least 30 minutes.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 26.1 g, Cholesterol 61 mg, Fat 6.9 g, Fiber 4.8 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 717.5 mg, Sugar 4.5 g

EASY SALAD OLIVIEH

Easy Salad Olivieh image

This is a Russian salad that is eaten in many Mediterranean countries as well. There are many variations of the name, but the recipe originated in Russia. Serve cold, with warm flatbread or pita bread

Provided by Jackie B.

Categories Dairy-Free Potato Salad

Time 5h10m

Yield 24

Number Of Ingredients 9

Ingredients

6 large potatoes
2 cups mayonnaise
1 stalk celery, diced
8 hard-cooked eggs, chopped
1 whole rotisserie roast chicken, pulled and diced
2 tablespoons mustard
¼ cup chopped pitted green olives
1 tablespoon salt
3 large dill pickles, chopped

Steps:

Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender enough to pierce with a fork, about 30 minutes. Drain and allow cool, then peel and dice. Place the diced potatoes into a large mixing bowl and refrigerate until cold. Once cold, fold in the mayonnaise, celery, eggs, chicken, mustard, olives, salt, and pickles. Refrigerate 2 hours before serving.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 17.7 g, Cholesterol 108 mg, Fat 22.1 g, Fiber 2.3 g, Protein 13.9 g, SaturatedFat 4.3 g, Sodium 725 mg, Sugar 1.4 g

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