The title says it all “Persian Potato Salad.” This dish is a favorite of many Persians. But, as usual, Mama B and I have put our own twist on the recipe. Normally, Salad Olivieh is made with baked or boiled Chicken and Persian Pickles, which are a bit spicy.

When I was younger, my mom would make Salad Olivieh. I never liked the Chicken, so Mama B  started to leave it out.  Now she always has a go to appetizer for all of Vegetarians in our lives!  

When you have guests, it is custom to decorate your Salad Olvieh with sliced pickles, olives and radishes. Before beginning to decorate, smooth out the top of the salad with a thick layer of mayo.
Recently, we have begun to lighten the recipe by cutting down on the amount of mayo in the traditional recipe.

INGREDIENTS

5 White Potatoes
20 Gherkins – Mini Pickled Cucumbers
1 1⁄2 Cups Green peas, frozen
4 eggs
5 tablespoons light mayonnaise (or more to taste)

2 tablespoons  fresh lemon juice (or more to taste)
1⁄2 teaspoon of salt and pepper (or more to taste)

DIRECTIONS

Add potatoes and eggs to a large pot. Cover with cold water. Remove the eggs after 12 minutes. Remove potatoes when tender.

Peel the eggs and dice into small cubes.

When the potatoes have cooled, peel them and dice them into small cubes.

In a small saucer, cook the frozen peas according to  instructions on the package.

Cut the Gherkins into small cubes.

In a small bowl whisk together the mayonnaise and lemon juice. Add salt and pepper to taste.

In a large bowl, combine the potatoes, pickles, peas, and eggs.

Add the dressing to the potato salad, and mix well.

OPTIONAL: Mold or shape the salad using extra mayonnaise on top of the salad. 

Refrigerate for at least 3 hours before serving.

Serve chilled.

NOOSHE JAN (Bon Apetite!)