Ramadan Recipes: Olivieh Salad
Olivieh Salad, also known as Persian Potato Salad, is a simple Persian dish that is popular during Ramadan. The salad features a combination of boiled potatoes, cooked chicken, peas, carrots, and dill pickles, all mixed together with a creamy dressing.
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Ingredients
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- 15 Minutes
- 7 Serving
- 250 Calories
- 4 large potatoes - boiled, peeled, and diced
- 1 cup cooked chicken - shredded
- 1 cup cooked peas and carrots - diced
- 1/2 cup dill pickles - finely chopped
- Salt and pepper to taste
Olivieh Salad
- 1/2 cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon mustard
- Salt and pepper to taste
Dressing
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Method & Directions
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- 30 Minutes
- Boil the potatoes
تم نسخ الرابطBoil the potatoes until they are tender. Allow them to cool, then peel and dice into small cubes.
- Prepare the chicken and vegetables
تم نسخ الرابطCook the chicken and shred it into small pieces. Cook peas and carrots until tender, and chop dill pickles finely.
- Combine all the ingredients
تم نسخ الرابطIn a large bowl, combine the diced potatoes, shredded chicken, peas, carrots, and chopped dill pickles.
- Make the dressing
تم نسخ الرابطIn a separate bowl, mix mayonnaise, Greek yogurt, mustard, salt, and pepper.
- Assemble the Olivieh salad
تم نسخ الرابطPour the dressing over the potato mixture and gently toss until everything is well coated.
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