Salade Olivier - Persian Potato Chicken Salad

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READY IN: 1hr 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small pot, simmer 2 cups of water with the chicken breast, onion, carrots, turmeric, and some salt for 45 minutes. Allow to cool, and discard the onion.
  • Shred the chicken breast into small pieces with your hands.
  • Cut the carrots into small cubes.
  • In another pot, boil the potatoes and eggs.
  • Remove the eggs after 12 minutes.
  • Remove the potatoes when tender.
  • Crack the eggs, peel them, and cut into small pieces.
  • Peel the potatoes when they have cooled. Cut the potatoes into small pieces.
  • In a small pot, cook the frozen peas according to package instructions.
  • Cut the pickles into small cubes.
  • In a large bowl, combine the potatoes, chicken, carrots, pickles, peas, and eggs.
  • In a separate bowl, prepare the dressing by whisking the mayonnaise and vinegar. Add salt and pepper to taste.
  • Add the dressing to the potato salad, and mix well.
  • Refrigerate for 2 hours before serving.
  • Serve chilled.
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