Iranian Potato Salad

Name: Iranian Potato Salad
Prep time: 50 min
Cook time: 24 h
Total time: 24 h 50 min
Yield: 8-10 serving(s)
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)

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Recipe by Bitter Moon

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.

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READY IN: 24hrs 50mins

SERVES: 8-10

UNITS: US

INGREDIENTS

Nutrition

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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