Persian potato salad (salad e oliveh)
Indulge in the exotic flavors of Persian cuisine with this creamy and flavorful Persian potato salad, also known as salad e oliveh.
Ingredients:
- 6 to 8 potatoes (I like Yukon Gold. If the potatoes are large, use 6. If they're medium-small, use 8.)
- 1 cup cornichons, chopped
- 1 small chicken (baked or boiled and shredded; you could use leftover chicken too)
- 4 hard-boiled eggs, chopped
- 1/4 cup freshly-squeezed lemon juice (about 1 lemon)
- 1/4 cup olive oil, plus more for serving
- 1 to 2 cups mayonnaise (homemade or store-bought)
- Salt and pepper, to taste
- 1 cup canned, fresh, or frozen baby peas
- Bread of your choice, for serving. I like with either warmed flat bread or baguette drizzled with olive oil and toasted.
- Lemon wedges
- Chopped chives, for serving
Instructions:
- Remove the skin from the potatoes and cook them whole until they can be easily pierced with a fork but still hold their shape. Afterward, drain the boiling water and rinse the potatoes with cold water to halt the cooking process. Use a hand-held masher to crush the potatoes.
- Dice the cornichons. Combine them in a spacious bowl along with diced chicken, sliced hard-boiled egg, and the cooked potatoes. Pour in lemon juice, olive oil, and one cup of mayonnaise. Adjust the amount of mayonnaise to your liking. Season with salt and pepper to your taste. Finally, gently fold in the peas to avoid crushing them.
- Chill the mixture overnight. Before serving, warm up some bread. Squeeze fresh lemon juice and drizzle olive oil over the salad. Garnish with chopped chives. Enjoy with a portion of the warmed bread.
Summary:
- Calories: 6806 kcal
- Fat: 499 g
- Protein: 254 g
- Carbs: 327 g
- Potassium: 8955 mg
- Magnesium: 636 mg