Olivieh Salat – russian potato salad

This salad is an iranien version of the Russian Olivier salad that was created in the late 19th century by a Belgian Chef who worked at the famous Hermitage Restaurant in Moscow.

I made it recently for a Buffet Party and it was delicious!!

It is perfect for picnics, BBQs, Lunchboxes and similar!

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For 10 people

  • 780 g salad potatoes
  • 1 whole chicken, meat shredded
  • 320 g gherkins, finely diced
  • 2 bunches of spring onions, thinly sliced
  • 8 eggs, hard boiled and cut into chunks
  • 1 big bunch of coriander, finely chopped
  • 160 g peas, very quickly cooked
  • 3 tbsp mayonnaise
  • Juice of 2 lemons
  • 7 tbsp of Greek yoghurt
  • 3 tbsp Olive oil
  • Seasalt
  • Black pepper

Cook the potatoes in their skin, then let them cool. Peel the potatoes and Place them into a big bowl. Add the shredded chicken, the gherkins, spring onions, eggs, parsley and peas. And mix the whole carefully with your hands.

Mix mayonnaise, lemon juice, yoghurt and olive oil and season with salt and pepper. Add to the salad and adjust seasoning if necessary.

TIP with the bones of the chicken you can easily make a chicken stock. You can either freeze that to use with different soups or to make excellent Risotto!

If you have enjoyed this post follow my blog for more recipes 😊

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