Salad Olivieh "Potato and chicken Salad"

My favorite Iranian potato salad.

I make this all the time as it keeps well in the fridge for a week, is good for using left over cooked chicken/turkey and potatoes, usually given to house guests at dinner parties and a lovely summer starte,and perfect for sandwiches.

I have noticed that there are many versions and here's how I make mine.

Salad Olivieh

Salad Olivieh  (Potato and chicken salad)

Cooked chicken  100 grams shredded bite size ( As much or less as you want)

3/4 Potatoes boiled cut into small cubes sizes

3 eggs hard boiled grated or chopped

mayonnaise about 3/4 tablespoons

little olive oil

pickled cucumber cut into tiny pieces

small onion or spring onion chopped fine

salt & pepper

Put the chicken- potatoes- eggs- and pickled cucumber into a large bowl-add a little olive oil and the mayonnaise and mix really well all together add salt and pepper to your taste. You can if you wish add a little squeeze of lemon juice. Transfer into a serving dish and spread mayonnaise on top of the olivieh with the back of spoon you can decorate the top with tomatoes and pickled cucumber. Place in the fridge to get cool. Eat with flat bread pitta or french bread.

 

ENJOY!