Salad Olivieh, Potato Salad
Make this Salad Olivieh recipe and enjoy the combination of chopped chicken breast, potato, egg, cucumber pickles and, mayo.
Yield: Serves 6-7
- 4 large potatoes
- 4 eggs
- 4 tablespoons extra-virgin olive oil
- 4 tablespoons lemon juice (add less or more, depends on your taste)
- 1/2 cup peeled and finely shredded carrot
- 2 cups mayonnaise
- 1 1/2 cups diced dill cucumber pickles (not sweet)
- 3 tablespoons yogurt
- 350 g boneless & skinless chicken breast
- 1 small onion, chopped
- 2 tablespoons cooking oil
- 3/4 teaspoon turmeric powder
- 1/2 cup water
- salt & pepper to taste
Heat the vegetable oil in a pan over medium heat. Add the chopped onions and saute until slightly golden. Increase the heat to medium-high; add the chicken and saute until no longer pink, stirring occasionally. Then add the turmeric powder and stir gently. Pour 1/2 cup water. Add salt and pepper; cover the pan and cook over medium-low heat until chicken is tender. Then drain and shred the chicken. Set aside.
Meanwhile, wash the potatoes and place them into a pot. Pour water until potatoes are covered. Add 1 teaspoon salt and bring to boil. Reduce heat to medium-high and cook covered until done - a fork can easily be poked through them. Drain water from potatoes. Peel and finely chop them. Add the olive oil, stir well and set aside.
Cook the eggs. Peel and finely chop them.
In a large bowl, combine the chopped potatoes, chopped eggs, chicken, lemon juice, pickles, carrots, mayonnaise, and yogurt. Add salt and pepper to taste. Mix well and chill the salad olivieh in the refrigerator. Serve with French bread.
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