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Use boiled eggs.
You need to prepare boiled potatoes.
Prepare chicken.
Prepare peas.
You need to prepare of mayo.
You need persian pickles.
Provide lemon (juice).
Provide packet salami (optional).
Prepare salt and pepper to taste.
Prepare tomatoes for garnish.
You need to prepare chopped carrot (optional).
Use olives (optional).

As I said Salad Olivieh was a staple. She always decorated the top to make it pretty. Follow the arrows in the picture above for the two platters! How to cook the perfect couscous.

Peel potatoes and boil until cooked, set aside..
Boil eggs for about 9mins or longer, peel and set aside..
Debone and shred cooked chicken into small pieces, set aside..
Mash or cut potatoes roughly and place in a large bowl.
Dice eggs into small pieces and place with the potatoes.
Add chicken to eggs and potato.
If using salami, slice into small pieces and add to the bowl..
Dice the persian pickles into small pieces and add to bowl.
Incorporate mayonnaise, salt, pepper and lemon juice. Leave some mayonnaise to spread on top of salad..
(Optional) slice some tomato and garnish on top of salad.
Best eaten with lebanese bread.
Leave refrigerated with glad wrap on top.

This salad olivieh recipe is truly one of a kind because it's definitely not your usual potato salad. Think of this salad olivieh recipe as a rich and creamy chicken potato salad with eggs and lots of vegetables. In short, this salad is a vast combination of flavours and textures. Today, I've got a recipe that's perfect for summer and spring from one of my very good friends Shirin Shahin. With summer approaching, what better than a fresh, easy to make, and tasty recipe like "Salad Olivieh?" I like to think of Salade Olivieh as a Persian version of Potato.

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