Olivier Salad (Iran)

Ingredients

6 servings

• 2 chicken fillets
• 5 eggs
• 6 potatoes
• 2 carrots
• 1 onion
• 5 Iranian pickles
• 2 cups mayonnaise
• 6 tablespoons lime juice
• salt
• pepper
• 1 teaspoon paprika
• 1 teaspoon pepper /4
• 1/2 teaspoon turmeric
• 1 teaspoon white pepper
• olive oil
• cilantro

Steps

1. 1

   Cook the chicken in a pot with 2 tbsp of olive oil, sliced onions, salt, pepper, paprika, and turmeric after browning it over high heat, for about an hour on medium heat covered.

2. 2

   Cook the peeled potatoes and carrots for 30 to 40 minutes in boiling water. Salt them, then drain.

3. 3

   Meanwhile, shred the chicken fillets.

4. 4

   Cut the pickles and carrots into small pieces.

5. 5

   Mash the potatoes.

6. 6

   Boil the eggs for 10 minutes. Then plunge them into cold water to stop the cooking.

7. 7

   Peel the eggs and cut them into small pieces.

8. 8

   Mix all the ingredients in a dish.

9. 9

   Add the mayonnaise, lime juice, and white pepper. Mix again.

10. 10

    Let your salad rest in the refrigerator for about an hour.

11. 11

    Add a few coriander leaves on top.

12. 12

    Serve chilled as an appetizer.