Salad Olivieh

Salad Olivieh/Olivier orginated from Russia, is a combination of chicken, potato and egg salad! It is also one of the most popular salads in Iran with slight modification. Best served cold, with toasted pita bread. You can also serve it as a dip with fresh carrots, celery or any other vegetable. Great for picnic or potluck party.

Tips: For short cut, you can use rotisserie-cooked chicken from your local supermarket and use food processor for chopping the chicken, eggs, potatoes and pickles.

Ingredients:

• 6 eggs, hard boiled, roughly mashed
• 6 medium potatoes, boiled, peeled and roughly mashed (I used red potatoes)
• 2 cups shredded chicken breast
• 2 green onions, chopped (only the green parts)
• 1 1/2 cups finely diced dill cucumber pickles (not sweet)
• 1 cup mayonnaise
• 1 tablespoon mustard
• 2 teaspoons fresh lime juice (add less or more, depends on your taste)
• salt & pepper to taste

Directions:

1- In a large mixing bowl combine eggs, potatoes, chicken, green onions, pickles, mayonnaise, mustard, lime juice, salt and pepper.

2- Use your hands to mix the whole thing up. Add more mayonnaise if it seems a bit dry. Taste and adjust the seasoning based on your own liking.

3- Chill the salad olivieh in the refrigerator for at least two hours before serving.

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