Salade Olivier - Persian Potato Chicken Salad
5 white potatoes
3 dill pickles
1 onion, halved
1 1/2 cups green peas, frozen
3 carrots, peeled
1 chicken breast
4 tablespoons vinegar
4 tablespoons light mayonnaise
1/2 teaspoon turmeric
salt and pepper
1 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.
2 Shred the chicken breast into small pieces with your hands.
3 Cut the carrots into small cubes.
4 In another pot, boil the potatoes and eggs.
5 Remove the eggs after 12 minutes.
6 Remove the potatoes when tender.
7 Crack the eggs, peel them, and cut into small pieces.
8 Peel the potatoes when they have cooled. Cut the potatoes into small pieces.
9 In a small pot, cook the frozen peas according to package instructions.
10 Cut the pickles into small cubes.
11 In a large bowl, combine the potatoes, chicken, carrots, pickles, peas, and eggs.
12 In a separate bowl, prepare the dressing by whisking the mayonnaise and vinegar. Add salt and pepper to taste.
13 Add the dressing to the potato salad, and mix well.
14 Refrigerate for 2 hours before serving.
15 Serve chilled.
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