Best 3 Olivieh Salad From Mypersiankitchencom Recipes

OLIVIEH SALAD FROM MYPERSIANKITCHEN.COM

Steps:

• First short cut: pick your favorite roast chicken. My local Albertson's makes a delicious Lemon Basil roast chicken. You can cook your own chicken from scratch, but the added flavor from the roast chicken is really good! Removed bones and skin and shred chicken. Also give it a rough chop to make the pieces a bit smaller. Small dice the eggs and pickles. Dice the potatoes as well making them slightly bigger in size than the pickles and eggs. Short cut two: Buy a bag of frozen peas and carrots. In the traditional Salad Olivieh the peas and carrots should be cooked. Mela informed me that the secret to a good Salad Olivieh is to not cook the peas. So I took this advice a step further and also saved the time spent on cutting the carrots. I just throw the peas and carrots in my salad raw, straight out of the bag. Place all ingredients in a big mixing bowl. In a different mixing bowl prepare the dressing by mixing mayo, mustard, lemon juice, oil, salt and pepper. I personally have a love affair with Dijon mustard, but you can use regular mustard too! Mix ingredients and dressing well. Taste and check seasoning. Cover and let rest in the fridge for a few hours allowing the flavors to come together.

OLIVIE (RUSSIAN POTATO SALAD)

Steps:

• Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and rinse with cold water until cold. Dice potatoes and carrots.
• Combine potatoes, carrots, sweet peas, pickles, onion, bologna, and eggs together in a large bowl. Stir mayonnaise, sour cream, salt, and black pepper gently into potato mixture until well combined. Cover bowl with plastic wrap and refrigerate until cold, at least 30 minutes.

EASY SALAD OLIVIEH

Steps:

• Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender enough to pierce with a fork, about 30 minutes. Drain and allow cool, then peel and dice. Place the diced potatoes into a large mixing bowl and refrigerate until cold. Once cold, fold in the mayonnaise, celery, eggs, chicken, mustard, olives, salt, and pickles. Refrigerate 2 hours before serving.