Iranian Potato Salad
- Ready In:
- 24hrs 50mins
- Ingredients:
- 7
- 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
- Boil, bone and cool the chicken.
- Grate the potatoes & eggs.
- Tear chicken into small pieces.
- Mix together with mayonnaise and salt.
- Mold the salad to your personal preferences by starting out using 3c of mayonnaise and adding more.
- Do the same with the salt.
- When mold is to your liking, add lemon juice and mix.
- Cover mold with a layer of baby sweet peas.
- Let set in the ice box overnight.
- Do not eat right away or lemon juice will be too overpowering.
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Reviews
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The salad is called "Salad Olvieh" ( comes from the russian salad " Salad Olivier")the spelling might be off since the iranian letters are different.You forgot the salt pickels. Use about 4-5 medium size finely chopped pickels ( originally salt pickeld) and mix in the other ingredients. That way the mix will stick better and you need less mayonaise. Use a dollop of Mayo to smooth down the mix on a platter or in a bowl and decorate with remaining pickels and peas ( or whatever you like). Iranian housewifes are masters in the kitchen including decorating their dishes in a big way.
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Made & reviewed for The Dish of The Week in the NA*ME Forum! The whole family LOVED this salad. I especially am a big fan of all kinds of potato salad so I was really looking forward to trying this & ut didn't dissappoint! I was a little unsure about the ice box stage (in the UK the ice box is the mini freezer bit at the top of some refridgerators) - so I put it in the regular refridgerator & it turned out beautifully. We took it on a picnic & it travelled very well in the cool box. Thanks for a great recipe :)
RECIPE SUBMITTED BY
Bitter Moon
Omaha, Nebraska