SALAD OLIVIEH (PERSIAN POTATO SALAD WITH CHICKEN)
Salad Olivieh is a Persian potato Salad studded with peas, dill pickles, eggs and chicken. It makes a wonderful appetizer or lunch.
Provided by Laura Bashar | Family Spice
Categories Salads
Time 3h30m
Number Of Ingredients 13
Steps:
- Wash and peel potatoes then cut in quarters.
- Place potatoes in a large saucepan and cover with water.
- Add eggs in with the potatoes and bring to boil.
- Once boiling, reduce heat to medium and continue cooking until potatoes are fork tender. Drain the water and transfer potatoes to a large mixing bowl to cool. Set eggs in a cold water bath to cool.
- While the eggs and potatoes cook, in a small pan over medium-high heat add 1 TBS extra virgin olive oil.
- Season both sides of chicken with 1/2 teaspoon salt.
- Once oil is hot add chicken breast.
- Cook until the chicken breast is browned, then flip over and cook other side of chicken breast.
- Reduce heat to low and add 2 TBS lemon juice.
- Cover pan and continue cooking until chicken is cooked thoroughly and juices run clear, about 15 minutes. Remove chicken from heat and cool.
- When potatoes are cool to touch, coarsely cut into 1/2-inch pieces in the mixing bowl.
- Peel the cooked eggs, dice and add to the potatoes.
- Dice the cooled chicken breast and add to the mix.
- Add chopped pickles, peas, 1/2 teaspoon salt and 1/4 teaspoon pepper to the potato mix and stir to combine.
- Stir mayonnaise, 2 TBS lemon juice and 2 TBS olive oil into the potato salad until smooth.
- Cover and refrigerate salad olivieh until read to serve.
- When ready to serve, transfer salad to a serving plate and smooth into a round mound.
- Garnish as you please with sliced radishes, green onions and fresh herbs.
- Serve alone or with lavash.
Nutrition Facts : Calories 418 calories, Carbohydrate 17.9 grams carbohydrates, Cholesterol 202 milligrams cholesterol, Fat 12.9 grams fat, Fiber 4.2 grams fiber, Protein 57.7 grams protein, SaturatedFat 1.8 grams saturated fat, ServingSize 1 cup, Sodium 1164 grams sodium, Sugar 3.8 grams sugar
SALAD OLIVIEH
No one can resist this Salad Olivieh recipe. This Iranian salad olivieh calls for chicken, eggs, mayo, cilantro, lemon juice, vegetables and more.
Provided by Michelle Minnaar
Categories Salad
Time 15m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize A decent main course portion, Calories 788 calories, Sugar 3.9 g, Sodium 609.8 mg, Fat 53.8 g, SaturatedFat 6.7 g, TransFat 0 g, Carbohydrate 40.3 g, Fiber 12.9 g, Protein 41.5 g, Cholesterol 187.4 mg
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.
OLIVIE (RUSSIAN POTATO SALAD)
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
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
SALADE OLIVIER
The story about this so-called Russian classic is that it was created by a nineteenth-century French chef, M. Olivier, who ran The Hermitage, a famous restaurant in Moscow. It is essentially a potato salad-chicken salad combo and, as such, eminently useful. This recipe outlines the basic salad; you can improvise as you would for Salade Niçoise (page 196).
Yield makes 4 servings
Number Of Ingredients 9
Steps:
- Whisk the mustard, mayonnaise, and lemon juice together. Toss with the chicken, potatoes, and onion. Season with salt and pepper, then gently stir in the eggs.
- Chill if you like (the salad will keep well for a few hours), garnish with parsley or dill, and serve.
RUSSIAN POTATO SALAD (SALAD OLIVIER)
Make and share this Russian Potato Salad (Salad Olivier) recipe from Food.com.
Provided by blazer380
Categories Potato
Time 2h
Yield 10-15 serving(s)
Number Of Ingredients 16
Steps:
- You will need a large mixing bowl.
- The following items add to taste, the amounts listed above are approximate: hot dogs (depends how much meat you want); pickles (Depends how salty you want the salad. This is the only source of salt in the salad.); oregano; black pepper; white pepper; sour cream (add more if salad too dry); mayonnaise (add more if salad too dry); horseradish; hot sauce (depends how spicy you want).
- Boil potatoes, carrots, hot dogs until cooked.
- Hard boil the eggs.
- While the above are boiling, add to bowl sweet peas.
- Finely chop and add to bowl: cilantro, dill.
- Cut to small pieces (to size of a pea) and add to bowl pickles.
- Once all the boiled items are cooked: peel, chop (to size of a pea) and add them all to the bowl: potatoes, carrots, hot dogs, eggs.
- Add the rest of the ingredients to the bowl: oregano, black pepper, white pepper, sour cream, mayonnaise, horseradish, hot sauce.
- Mix well and serve or place in fridge for later use.
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