Name: Persian Chicken Salad with Pickles and Olives
Yield: Serves 4
Cuisine: Iran
Ingredients: 3 tablespoons finely chopped cornichons or dill pickles; 2 cups finely diced (¼ inch) cold grilled chicken; Salt; 2 large eggs; 1 pound large red-skinned potatoes, scrubbed; 12 black olives, preferably oil-cured, for garnish; freshly ground black pepper; 2 medium-size ripe tomatoes, thinly sliced, for serving; 8 lettuce leaves, rinsed and spun dry, for serving; 2 medium-size ribs celery, very finely diced; 1 tablespoon chopped pitted green olives; 2 tablespoons chopped fresh dill, plus a few sprigs for garnish; 6 tablespoons mayonnaise