Salad Olivieh Recipe
Salad Olivieh
(AKA: Salad Olivier, Iranian Potato Salad, Russian Salad, 'Olivie', Capital Salad)
Submitted By: Taz
Ingredients:
1 ½ lbs White or Yukon Gold Potatoes - peeled and cut into apx ¼ inch cubes
6 Hard Boiled Eggs - medium diced
4 Medium Carrots - peeled and medium diced
2 Cups Shredded Chicken* - cold
1 - 2 Cups Frozen Peas
1 lb Persian Pickles** - medium diced
1 ½ - 2 Cups Mayonnaise - amount to taste
¼ Cup Lemon Juice - fresh squeezed
⅛ Cup Extra Virgin Olive Oil
2 tsp Mustard - can use 'regular' yellow, brown 'deli style', or Dijon
Kosher Salt and Fresh Ground Black Pepper to taste
-OPTIONAL-
1 small White OR Red Onion - medium diced
1 - 2 Cups Frozen Corn
½ - 1 Cup Olives (type of choice) - rough chopped
Preparation:
- Place the potatoes and carrots in a medium pot and cover with water - Bring to a boil over high heat and reduce heat to low - Cover and allow to simmer until potatoes are tender (apx 6-10 minutes) - Drain and set aside to cool
- In a large bowl, whisk together the mayonnaise, lemon juice, olive oil, and mustard until thoroughly combined
- Place all of your prepared vegetables, eggs, and meat into the bowl and mix well - Check seasoning and add salt and pepper to taste
- Cover and place in refrigerator for 2 - 3 hours before serving
- Salad Olivieh is excellent as a starter, as a side dish, or even as a sandwich filler (I prefer using a baguette for this) - Salad Olivieh is also perfect for a picnic!
* You can roast and shred your own chicken OR use rotisserie chicken from your local
deli to save time and effort - Leftovers work great!
** In Russia and much of the rest of the world, dill pickles are commonly used in place
of Persian pickles to make Salad Olivieh
