Persian Potato Salad, in Farsi known as Salad Olivier, is very common in Persian cuisine. This is a potato salad with a tangy twist – mustard and pickles set it apart. We serve Salad Olivieh as an appetizer or side dish at gatherings. It is a wonderful compliment to kabab at barbecues, potlucks, and picnics.
INGREDIENTS
. 1 bag of frozen peas and carrots (chopped)
. 5 large Yukon gold potatoes or similar or 1 pound/2 cups of cooked, chopped potatoes
. 4 eggs, hard-boiled
. 8 baby dill pickles (almost 1 whole 16 oz. jar)
. 1/4 fresh lemon, juiced or1 1/2 Tablespoons of concentrated lemon juice
. 2 Tablespoons yellow mustard
. 3 Tablespoons nonfat, plain yogurt
. 1 Tablespoon olive oil
. Salt and pepper to taste
INSTRUCTIONS
Cook potatoes until you can poke a fork easily into them but they aren’t so soft they fall apart (about 15 minutes – cut in half for faster cooking time), Boil eggs (I cook about 3 minutes per egg from the boiling point), Allow potatoes and eggs to cool, Defrost peas and carrots, Squeeze the juice from a 1/4 of a lemon (about 1 1/2 Tablespoons) on the defrosting peas and carrots and give it a stir, Cut the cooked potatoes and eggs into 1/2 inch chunks, Combine potatoes, defrosted peas & corn, and egg in a large bowl and Stir together mustard, olive oil, and yogurt in a small bowl to use as the dressing, Add the mustard dressing to the salad and gently stir, use Salt and pepper to taste.
NOTES:
If you cannot find frozen mixed peas and carrots, use frozen peas and cook your own carrots. I often throw peeled carrots in with the boiling potatoes and dice them once they are cooled. I use about 2 large cooked carrots cut into small, 1/4 inch chunks.
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