Best 3 Salad E Oliveh Persian Potato Egg Chicken Salad Recipes

**Salad-e-Olivieh: A Persian Symphony of Flavors**

Embark on a culinary journey to Persia with Salad-e-Olivieh, a delectable dish that embodies the vibrant spirit of Iranian cuisine. This beloved salad captivates taste buds with its harmonious blend of textures and flavors. From the velvety softness of hard-boiled eggs to the crisp crunch of fresh cucumbers and the savory dance of tender chicken, each ingredient plays a vital role in this symphony of flavors.

Complemented by the subtle earthiness of finely chopped parsley and the aromatic essence of dill, Salad-e-Olivieh is a delightful ensemble of culinary artistry. With its vibrant green hues and captivating aroma, this salad promises a sensory experience that will transport you to the heart of Persia.

But the journey doesn't end there. This article presents a trio of recipes that celebrate the versatility of Salad-e-Olivieh. Dive into the classic rendition, where the harmonious balance of flavors takes center stage. Discover the secrets of a cherished family recipe, passed down through generations, that adds a touch of tangy magic to the traditional blend. And for those seeking a lighter variation, embrace the vegetarian delight, where the symphony of textures and flavors continues, minus the meat.

Prepare to be captivated by the allure of Salad-e-Olivieh, a dish that reflects the rich cultural heritage and culinary artistry of Persia. Let the vibrant flavors dance on your palate as you explore the diverse recipes presented in this article.

Let's cook with our recipes!

SALAD OLIVIEH

Salad Olivieh image

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

Ingredients

30ml (2 tbsp) mayonnaise
½ lemon, juiced
45ml (3 tbsp) greek yogurt
30ml (2 tbsp) olive oil
450g (1lb) cooked new potatoes
450g (1lb) cooked chicken meat, shredded
150g (5oz) pickled gherkins, finely chopped
10 spring onions, washed and finely sliced
4 boiled eggs, peeled and chopped
225g (½lb) cooked peas
Salt and pepper, to taste

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

SALAD-E OLIVEH -PERSIAN POTATO, EGG, CHICKEN SALAD

Salad-e Oliveh -Persian Potato, Egg, Chicken Salad image

Another dish from my brother-in-law Mak who is from Iran. A meal in a dish.

Provided by Marsha Gardner

Categories Chicken Salads

Number Of Ingredients 11

Ingredients

4 large chicken breast halves poached, when cool, finely shred
6-8 large potatoes, boiled and roughly mashed
4-6 large eggs, hard boiled, roughly mashed
2 celery stalks, finely diced
4-6 oz dill pickle, finely chopped (should be a sour pickle, not sweet)
1/2 c peas, fresh or frozen
1 medium carrot, shredded
2-3 tsp lime juice
mayonnaise
olive oil, extra virgin
kosher salt and freshly ground black pepper

Steps:

1. This recipe will serve up to 4 people. Most of the work is in the preparation of the ingredients. It's always best to prepare all your ingredients. There's a lot of vegetables to peel and chop, cook and mash.
2. If you have to cook the chicken specifically for this dish you can either fry it or poach it. I usually poach it in seasoned water with a teaspoon of lime juice.
3. Once you have finished all the preparation and the cooked ingredients have cooled down, add all of them together in a large mixing bowl. Pour on the mayonnaise, add the lime juice, salt and pepper and gently mix. The ingredients should adhere to each other with the mayo and now your Salad Olivieh is ready to serve.
4. It should be served cold. Present the Salad Olivieh in a dish of your choice and decorate with strips of carrot, or gherkins and olives. You can decorate it in which ever way you choose.
5. Traditionally, Salad Oliveh is mounded on a platter and covered with additional mayonnaise mixed with a little lime juice spread over like frosting then decorated as you like.
6. The key to this salad is having all vegetables finely diced except potatoes which are roughly mashed. Sliced green olives make a wonderful addition along with a drizzle of olive oil over top. A meal in itself.

SALADE OLIVIER - PERSIAN POTATO CHICKEN SALAD

Salade Olivier - Persian Potato Chicken Salad image

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

Ingredients

5 white potatoes
3 dill pickles
1 onion, halved
1 1/2 cups green peas, frozen
3 carrots, peeled
1 chicken breast
3 eggs
4 tablespoons white vinegar
4 tablespoons light mayonnaise
1/2 teaspoon turmeric
salt and pepper

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.

Tips:

Mise en place: Having all your ingredients prepped and measured before you start cooking will make the process much smoother and faster.
Use high-quality ingredients: The better the quality of your ingredients, the better your salad will taste. Use fresh, organic produce whenever possible.
Don't overcook the potatoes: They should be cooked until they are tender, but not mushy.
Use a sharp knife to dice the vegetables: This will help to ensure that they are evenly sized and cooked evenly.
Don't be afraid to experiment with different flavors: You can add different herbs, spices, and vegetables to create a salad that is unique and flavorful.
Let the salad chill for at least 30 minutes before serving: This will allow the flavors to meld together and the salad to become more refreshing.

Conclusion:

Salad e Oliveh is a delicious and versatile dish that can be served as a main course or a side dish. It is a great way to use up leftover chicken or potatoes, and it is also a healthy and affordable option. With its creamy and flavorful dressing, Salad e Oliveh is sure to be a hit with your family and friends.