Potato Dishes Episode 3: Persian Salad Olivieh

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers a lower-calorie option while maintaining creaminess.

chicken breast

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based alternative, while canned tuna is often less expensive.

Boil 500g of potatoes in salted water for about 20-30 minutes.

Prepare chicken by placing 2-3 boneless skinless chicken thighs on a piece of foil, drizzling with olive oil.

Slice 50g of onion and add it to the chicken.

Crush 3-4 garlic cloves and add them to the chicken as well.

Season the chicken with salt and a generous amount of black pepper, then mix to combine.

Wrap the foil around the chicken and place it in a preheated oven at 160°C (320°F) for 20 minutes.

While the chicken is cooking, boil 3 eggs for 10 minutes.

Check the potatoes; they should be fully cooked and offer no resistance when poked with a skewer. Remove them from the water and peel while warm.

Break the potatoes up with the back of a fork, keeping some texture, and place them in a bowl.

Once the chicken is cooked, shred the thighs while warm, keeping some texture.

Add 150g of defrosted frozen peas to the warm potatoes and chicken mixture.

Chop 150g of cornichons finely and add them to the bowl.

Peel the hard-boiled eggs once cooled, then grate them into the bowl using a box grater.

Add 200g of mayonnaise to the mixture.

To make it healthier, add 55g of olive oil and season with salt and pepper.

Mix everything together, adding more mayonnaise or chicken cooking juices if it seems dry, aiming for a light and fluffy texture.

Arrange the salad nicely, garnishing with more cornichons, green olives, and a drizzle of olive oil.

Serve with flatbread called lavash or on its own.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens