Olivieh Salad
Olivieh Salad is a mix of boiled vegetables including potatoes, green peas, carrots, and boiled eggs and meats with pickles and mayonnaise. Iranians usually serve it with bread as Olivieh sandwich.
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Servings: 4 people
Calories: 162kcal
Cost: $13
Ingredients
- 4 small potatoes
- 1 lb chicken or 1lb lunch meat ( or a mixture of half of each)
- 1 onion
- 2 eggs
- 2 carrots
- 10 dill pickles
- ½ cup green peas
- 2 cup mayonnaise
- 25 gr butter
- 1 tablespoon lemon juice
- Salt and pepper
- Cherry tomatoes and parsley for decorating the dish
- 4 french baguettes
Instructions
- Cook the chicken with diced onion and salt and pepper until the meat falls apart.
- Cook vegetables and eggs in boiling water until they become completely soft.
- Shred the chicken in a bowl. If you are using lunchmeat, dice them in tiny shapes.
- Peel the potatoes and mash them. Add butter to them and let the butter melt with their heat.
- Peel the carrots and dice them in tiny ½ inch sizes.
- Peel the eggs and shred them into the bowl.
- Dice the pickles like carrots.
- Add boiled softened sweet green peas to the bowl.
- Mix the ingredients well.
- Add mayonnaise and lemon juice and mix it well with the composition.
- Taste your Olivieh and add salt, pepper, or lemon juice if needed.
- Pout the mixture into a tray or any flat dish and cover it with a tablespoon of mayonnaise.
- Decorate the dish with parsley, pickles, and tomatoes.
Notes
Uniqop’s advice:
- For a better taste, keep the salad in the fridge for one hour before serving.
- You can add butter to carrots and green peas for a more delightful taste.
- You can ground the chicken after cooking for 2 or 3 times for an excellent texture in Olivieh .
- Cook carrots along with the chicken to prevent the chicken’s stink.
Nutrition
Calories: 162kcal