Best 6 Salad E Olivieh Recipes

SALAD OLIVIEH

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.

SALAD OLIVIEH (PERSIAN POTATO SALAD WITH CHICKEN)

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.

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

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.

AUTHENTIC RUSSIAN SALAD 'OLIVYE'

Steps:

• Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
• Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.

OLIVIE (RUSSIAN POTATO SALAD)

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.

SALAD-E OLIVIEH

Steps:

• Boil the chicken,potatoes,the peas and the carrot.
• Chop them in small cubes, as well as the pickle and the eggs.
• Add mayonnaise and lime juice.
• Season with salt and pepper.