Salad Oliveiyeh

Name: Salad Oliveiyeh
Cuisine: Iran
Ingredients: English mustard; 2 breasts cooked chicken (bit of a waste to use breasts really, and so the meat from a couple of legs and thighs would be adequate. This is obviously a good way of using left-over roast chicken.); 1.5 kg peeled potatoes; butter; one large bunch coriander or parsley (according to taste); one large bunch coriander or parsley (according to taste); 1 jar(750 g size) Persian pickled cucumbers; 1–2 bunches spring onions; either 1 large tin garden peas or 1 small bag frozen peas, blanched and drained; either 1 large tin garden peas or 1 small bag frozen peas, blanched and drained; 2 breasts cooked chicken (bit of a waste to use breasts really, and so the meat from a couple of legs and thighs would be adequate. This is obviously a good way of using left-over roast chicken.); 400 g mayonnaise; salt and pepper and lemon juice; salt and pepper and lemon juice; salt and pepper and lemon juice; 6–8 hard-boiled eggs; one bunch fresh tarragon (optional) or two desertspoonsful dried tarragon; one bunch fresh tarragon (optional) or two desertspoonsful dried tarragon

Preparation info

Difficulty
Easy

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

This is a twist on a dish popular in many countries. A sort of posh potato salad, it undoubtedly originated in Russia – the Spanish even call their version ensaladilla à la Russe. And I remember something really exotic called Russian Salad appearing at Abigail-style parties during the heady days of my 1970s childhood. Anyway the Persian version is popular right across the land, and is eaten as a snack, at parties, and as a sandwich filling. As with all dishes, some of the ingredients

Ingredients

Asia
Iran
Sandwich
Snack
Breakfast

Ingredients

Method