A delicious salad that is almost a must in the Persian cuisine. We always serve Salad Olivier on our buffet when there is a festivity. There are many stories about this salad – but I have been told that the salad originates from Russia – the Iranians loved it so much, so they have made their own version. The Russian version has carrots, green peas, and dill. Once in a while, they also mix in some apples. The Iranian version is delicious and straightforward without too many ingredients. This is indeed a delightful salad that compliments any buffet, wonderful to have as school-lunch or on a picnic. I have also tried it with cured salmon instead of chicken, which was much appreciated.
| Ingredients 2 – 3 portions |
| 200 grams (7.05 ounces) chicken fillet |
| 200 grams (7.05 ounces) of solid potatoes |
| 200 grams (7.05 ounces) of pickled gherkin (cornichons) or salt-pickled cucumber finely chopped. |
| 200 grams (7.05 ounces) of hard-boiled eggs (approx. 4 eggs) |
Method:
- Chop the cornichons or the salt-pickled cucumber in small pieces, set aside.
- Boil the eggs for 10 minutes, pour cold water over them, and peel when cold enough to handle. Use an egg-cutter to slice it twice, as shown in the video.
- Place a carrot together with an onion and some celery stalks in a saucepan.
- Place the chicken filet, some salt, bay leaves, and a few (3- 4) peppercorns (choose the one you like), pour water to cover, and bring it to a boil. Lower the heat when it starts to boil and let simmer for 10 – 15 minutes depending on the chicken filet size. Please do not over-cook the filet; it will most certainly ruin the Taste! Let it cool in the refrigerator for 30 minutes before you cut it into small pieces.
- Peel the potatoes and cut them into small pieces, as shown in the video. Boil them for 10 minutes, check if soft – drain, and let cool in the refrigerator for 30 minutes.
- Mix one dl (approx. half a cup) of mayonnaise with equal parts of cream fraiche.
- Add a tsp or two Dijon mustard; Taste the dressing and adjust seasoning. When satisfied with the taste, add the salad and mix thoroughly.
Decorate the salad with rings of hard-boiled eggs, chopped or whole olives, and or pickled gherkins that you cut into stripes or the shape that suits you. Enjoy!
Variation:
As mentioned above, if you replace the chicken with, for example, cured salmon, you can season the dressing with fresh or dried dill; otherwise, follow the recipe above.
Sometimes cooked, chilled green peas are added to the salad- do not take as much as the other ingredients, 1/4 the amount is more than enough, i.e., you take 200 grams of chicken fillet, so you can take 50 grams of cooked green peas. I personally never use green peas or carrots in this salad.
Enjoy
Notes: You can use leftover chicken – but the skin is a no! no!
Sometimes I use Turkish yogurt instead of crème fraiche. – the most important thing is to taste and adjust it to your own taste buds!
