Olivier Salad (Persian Olivieh) Recipe & How to make it taste great

Boil potatoes in salted water until tender, about 20 minutes; cool and peel.

Boil carrots in salted water until tender, about 15 minutes; cool and peel.

Hard boil the eggs, about 10 minutes; cool and peel.

Dice the cooled potatoes, carrots, and eggs into small cubes.

Chop the pickles and cooked chicken into small pieces.

In a large bowl, combine the diced potatoes, carrots, eggs, pickles, and chicken.

Add peas and finely chopped onion to the mixture.

In a separate bowl, mix mayonnaise, mustard, lemon juice, salt, and black pepper.

Pour the dressing over the salad mixture and gently fold to combine.

Taste and adjust seasoning if necessary.

Chill in the refrigerator for at least 30 minutes before serving.

Garnish with chopped green onions and apple slices before serving.

Dietary

Allergens