Salade Olivier - Persian Potato Chicken Salad

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 5 potatoes
• 3 dill pickles
• 1 onion, halved
• 1 1/2 cups green peas, frozen
• 3 carrots, peeled
• 1 chicken breast
• 3 eggs
• 4 tablespoons vinegar
• 4 tablespoons light mayonnaise
• 1/2 teaspoon turmeric
• salt and pepper

Recipe

• 1 in a small pot, simmer 2 cups of water with the chicken breast, onion, carrots, turmeric, and some salt for 45 minutes. allow to cool, and discard the onion.
• 2 shred the chicken breast into small pieces with your hands.
• 3 cut the carrots into small cubes.
• 4 in another pot, boil the potatoes and eggs.
• 5 remove the eggs after 12 minutes.
• 6 remove the potatoes when tender.
• 7 crack the eggs, peel them, and cut into small pieces.
• 8 peel the potatoes when they have cooled. cut the potatoes into small pieces.
• 9 in a small pot, cook the frozen peas according to package instructions.
• 10 cut the pickles into small cubes.
• 11 in a large bowl, combine the potatoes, chicken, carrots, pickles, peas, and eggs.
• 12 in a separate bowl, prepare the dressing by whisking the mayonnaise and vinegar. add salt and pepper to taste.
• 13 add the dressing to the potato salad, and mix well.
• 14 refrigerate for 2 hours before serving.
• 15 serve chilled.