Tuesday, October 8, 2013

Weekly Recipe #135: Salad Olivieh

By Hamed Samavat, University of Minnesota- The Emily Program Dietetic Intern, on rotation last week for Open Arms

Without a shadow of a doubt, Salad Olivieh is my most favorite salad, and this is something that all of my family and friends know. Whenever there is a picnic or potluck party, my Salad Olivieh is there! It is strange that I hated it when I was a kid and my sister was always gladly taking my share to school for her lunch. It was only after I moved to the U.S. (about 6 years ago) that I fell in love with it. Needless to say, my mom cannot still believe this. 

Salad Olivieh originates from Russia where they call it “Salad Olivier”. We, as Persians, have adapted and changed its recipe to a great extent. The original salad could have contained grouse, veal tongue, caviar, lettuce, crayfish tails, capers, and smoked duck, but we have replaced them with potato, egg, chicken, green pea, sour pickle, mayonnaise, and green onion.

You can make the chicken part at home, but it is usually simpler and faster if you buy the roasted chicken at a store like Rainbow, Costco, or Lunds. I love Salad Olivieh because it is yummy, easy to make, and makes you full for a main meal.

Salad Olivieh (Persian Chicken, Potato and Egg Salad)
(Adapted from www.thepomegranatediaries.com; Chronicles of Persian Cooking)
Serves 4-5
4 medium pieces of roasted chicken breast
3 hardboiled eggs
3 medium potatoes, peeled
1 cup fresh or frozen green peas, cooked
2 green onions, sliced (only the green parts)
1 cup diced sour pickles
1 cup mayonnaise
Salt and pepper, as needed

  1. Put the potatoes in a pot half-full with boiling water. Let the potatoes cook for 30 minutes on a medium heat or until they are well cooked. Drain and let cool. Peel them completely and grate into small parts.
  2. Place the eggs into a small saucepan half-full with cold water. Bring it to boil and let it hard boil for 10 minutes. Drain and let cool. Peel and grate them into small parts.
  3. Grate the pickles into small pieces, and thinly slice green onions.
  4. Remove the meat off the roasted chicken, and turn them into small pieces by your hands.
  5. Add everything together in a large bowl.
  6. Add the mayonnaise, 1 tsp salt and 1/2 teaspoon pepper. Gently mix.
  7. Leave in the fridge for one hour to chill. Enjoy!

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