Last Friday I was a really good girl and brought vegetables, this week I’m gonna be bad and bring something not so virtuous, but oh so delicious, a small portion is all you need. Salad e Olivieh is the Persian equivalent of potato salad, I believe it has roots in Russia as well, there are a few different ingredients but it’s very similar to the Persian version, this contains shredded chicken, potato salad does not usually contain meat, although I have seen some with ham. I love this dish, it’s filling and so tasty, creamy and when drizzled with some good olive oil and scooped up with warm flat bread or lavosh it’s really wonderful. HINT: Make it the night before you are going to serve, to me it always tastes better after a rest in the refrigerator overnight, the flavors meld and its’ really delicious!
I used to make this dish all the time, it’s especially good for a pot luck or party because it serves a lot of people. I used rotisserie chicken for this which cut out some of the work and I’m all about side stepping some work as long as the results are good. I also had fresh spring peas and some homemade mayo. The cornichon and lemon give it zing, the combination of all the components is a real treat.
Fiesta Friday #18 is as always hosted by Angie@thenovicegardener and this week it’s co hosted by Mr. Fitz@cooking with Mr. Fitz and Justine@eclectic odds n sods and with all the incredible food and great company we have the makings for a really fun party!
Makes a lot!! Serves at least 10 people
1 Small chicken (baked or boiled and shredded) or use a rotisserie chicken
6-8 Potato’s (I like Yukon Gold) If the potato is large use 6, medium-small use 8
4 Hard boiled eggs chopped
1 cup Cornichon pickles chopped
1 cup Baby Peas, canned, fresh or frozen your choice.
1-2 cup Mayonaise (homemade or bought) You can add how much you like
1/4 cup Olive Oil
1/4 cup Freshly squeezed lemon juice (1 whole lemon depending on size)
Salt and Pepper to taste
Bread of your choice, I like with either warmed flat bread or baguette drizzled with olive oil and toasted
Olive Oil to drizzle
Garnish with snips of chives and a sprinkling of sumac
Prepare the chicken you can bake or boil. (I like to bake seasoned with some salt and pepper and thyme with a half lemon and shalot in the cavity. If you bake the chicken cover baking pan with aluminum foil, For a small chicken it takes less than an hour to bake. Boiling is approximately the same cooking time.
While chicken is baking peel potato’s and boil them whole until they are fork tender but not falling apart.When they are done drain and rinse with cold water to stop the cooking process. Mash with one of those hand held mashers it’s a rough mash leaving lots of pieces of potato. Boil your eggs.
Chop your pickles, chop the hard boiled egg, shred the chicken add it all to the large mixing bowl along with the potato’s. Add the lemon juice, olive oil, mayonnaise starting with 1 cup add more as needed and according to your taste. Salt and pepper to taste and lastly add the peas gently incorporate so as not to mash them. Place in your serving dish and spread some mayonnaise on top, cover and refrigerate.
Refrigerate overnight. Before serving snip some chives on top and sprinkle with sumac. Serve with warm bread, squeeze some lemon on top and drizzle with olive oil.