The first time I had salad olivieh was at my sister's wedding reception.many years ago which was prepared by a caterer. It was served in an oval dome shape with some olives on top. It took me a while to like it but gradually it grew on me so much that this is actually my second post on salad olivieh. You can read my first salad olivieh post here.
The usual Iranian salad olivieh consists of the following ingredients: potatoes, chicken, eggs, sour cucumber pickles, olives, green peas, mayonnaise, lemon juice, salt and pepper. In my new recipe I don't use any cooked eggs, and pickles are served on the side. Adding carrots gives it a little crunch and a slightly sweet taste. But I prefer a more tangy salad. I've got to tell you that when it comes to salad olivieh, my husband is the one who makes it most of the time! He adds his own touch by mixing in a handful of dried cranberries and it tastes very good.
5-6 medium-size potatoes, cooked, peeled and cubed
1 pound of skinless boneless chicken breasts, cooked and cubed
1 cup green peas, cooked or if frozen, thawed
1 cup finely chopped carrots
1 cup mayonnaise
2-3 tablespoons olive oil
Juice of 2 limes or lemons
Salt and pepper to taste
- In a large mixing bowl combine potatoes, chicken, peas and carrots. Mix well.
- In a bowl place mayonnaise, olive oil, lemon juice, salt and pepper. Mix thoroughly and add the sauce to the rest of the ingredients. Taste and adjust the seasoning. If you prefer it more creamy, add more mayonnaise to the dish.