Iranian Potato Salad

A traditional Iranian dish made for special occasions. It is similar to American potato salad, but with chicken and lots of lemon. Very refreshing. A great summer side dish. Cooking time includes setting time.

• Ready In: 24 hrs 50 mins
• Serves: 8-10

Ingredients

• 8  medium potatoes, boiled
• 4  hard-boiled eggs
• 3  lemons, juice of
• 1  lb chicken
• 1 (15 ounce) can baby green peas (drained)
• 3 -4  cups mayonnaise (or more to taste)
• 1⁄2 teaspoon salt (or more to taste)

Directions

1. Boil, bone and cool the chicken.
2. Grate the potatoes & eggs.
3. Tear chicken into small pieces.
4. Mix together with mayonnaise and salt.
5. Mold the salad to your personal preferences by starting out using 3c of mayonnaise and adding more.
6. Do the same with the salt.
7. When mold is to your liking, add lemon juice and mix.
8. Cover mold with a layer of baby sweet peas.
9. Let set in the ice box overnight.
10. Do not eat right away or lemon juice will be too overpowering.