Iranian Potato Salad Recipes

Steps:

• 1. This recipe will serve up to 4 people. Most of the work is in the preparation of the ingredients. It's always best to prepare all your ingredients. There's a lot of vegetables to peel and chop, cook and mash.
• 2. If you have to cook the chicken specifically for this dish you can either fry it or poach it. I usually poach it in seasoned water with a teaspoon of lime juice.
• 3. Once you have finished all the preparation and the cooked ingredients have cooled down, add all of them together in a large mixing bowl. Pour on the mayonnaise, add the lime juice, salt and pepper and gently mix. The ingredients should adhere to each other with the mayo and now your Salad Olivieh is ready to serve.
• 4. It should be served cold. Present the Salad Olivieh in a dish of your choice and decorate with strips of carrot, or gherkins and olives. You can decorate it in which ever way you choose.
• 5. Traditionally, Salad Oliveh is mounded on a platter and covered with additional mayonnaise mixed with a little lime juice spread over like frosting then decorated as you like.
• 6. The key to this salad is having all vegetables finely diced except potatoes which are roughly mashed. Sliced green olives make a wonderful addition along with a drizzle of olive oil over top. A meal in itself.

Steps:

• Boil, bone and cool the chicken.
• Grate the potatoes & eggs.
• Tear chicken into small pieces.
• Mix together with mayonnaise and salt.
• Mold the salad to your personal preferences by starting out using 3c of mayonnaise and adding more.
• Do the same with the salt.
• When mold is to your liking, add lemon juice and mix.
• Cover mold with a layer of baby sweet peas.
• Let set in the ice box overnight.
• Do not eat right away or lemon juice will be too overpowering.

Steps:

• In a small pot, simmer 2 cups of water with the chicken breast, onion, carrots, turmeric, and some salt for 45 minutes. Allow to cool, and discard the onion.
• Shred the chicken breast into small pieces with your hands.
• Cut the carrots into small cubes.
• In another pot, boil the potatoes and eggs.
• Remove the eggs after 12 minutes.
• Remove the potatoes when tender.
• Crack the eggs, peel them, and cut into small pieces.
• Peel the potatoes when they have cooled. Cut the potatoes into small pieces.
• In a small pot, cook the frozen peas according to package instructions.
• Cut the pickles into small cubes.
• In a large bowl, combine the potatoes, chicken, carrots, pickles, peas, and eggs.
• In a separate bowl, prepare the dressing by whisking the mayonnaise and vinegar. Add salt and pepper to taste.
• Add the dressing to the potato salad, and mix well.
• Refrigerate for 2 hours before serving.
• Serve chilled.

Steps:

• Microwave sweet potato until soft. Run cold water over potato, while peeling skin off. Set aside.
• In a skillet, brown the onions and garlic in butter or ghee. Then add sweet potato, garbanzo beans, rose water, hot pepper flakes, turmeric, saffron and salt.
• Let mixture cool then add dill, spearmint, parsley, garlic stems and spinach.
• Dress with some lemon juice and olive oil.
• Garnish with a dollop of yogurt and pine nuts.

Steps:

• To make the tzatziki, place grated cucumber in a colander over the sink and squeeze vigorously to remove any excess moisture. Transfer to a large bowl and stir in the yogurt, olive oil, lemon juice, honey (if using), garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasonings; it should be tart, savory and a little sweet. Add more salt, pepper, honey and lemon juice accordingly; set aside.
• Bring a large pot of salted water to a boil. Add the potatoes and simmer over medium-high for 12 to 15 minutes until just tender. Drain and allow to cool for 8 to 10 minutes until they are just warm to the touch.
• Prepare the salad: In a large bowl, combine the cooked potatoes with the tzatziki, sliced cucumbers, olives, dill and mint; season generously with salt and pepper. Drizzle with olive oil, squeeze the lemon on top and serve. Store leftovers in a covered container, chilled, for 1 to 2 days.

Steps:

• Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with onion and fresh herbs. Using your fingers to break up any large pieces, gently grind the dried mint into the bowl. Remove tomato cores, dice remaining tomatoes into 1/4-inch pieces and add to bowl.
• In a small bowl, make a vinaigrette by whisking together 1/4 cup lime juice, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Just before serving, dress vegetables with vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed. This salad should be bright, crunchy and tart, a nice counterpoint for rich, buttery rice and unctuous stews. Serve at room temperature or lightly chilled. Cover and refrigerate leftovers for up to 2 days.