Olivieh Salad

According to Wikipedia , Olivier salad is a traditional salad dish in Russian cuisine, which is also popular in many other European countries, Iran, Israel, Mongolia and also throughout Latin America.  This affluent Salad composed of Chicken, Potatoes, Boiled Eggs and a wonderful array of Vegetables substantiated by a lush Mayonnaise dressing. Today’s recipe is from Mum of two Dyala Madani, who blogs at Umamimami sharing yummy family recipes.


3 Large Potatoes

3 Eggs, hard boiled

1 Whole Chicken 

2 Cups frozen Peas and Carrots, left to defrost 

1 Cup Persian Pickles 


2 Cups Mayonnaise

1/4 Cup Lemon Juice

2 Tsp. Dijon Mustard 

1/8 Cup Olive Oil

Sea Salt, to taste


Season Chicken with Sea Salt & Butter/Olive Oil and roast in a 400F oven for an hour and 15 minutes, or until cooked through. Remove from oven and transfer onto a plate. Cover with foil and leave to rest for 20 minutes. Break the Chicken up, removing Meat from Bones. Reserve Breast Meat for the Salad and the rest of the Chicken can be refrigerated and used for up to three days. I always reserve my Roast Chicken Bones and make Broth, which can be used for Soups, Stews, Curries or frozen for up to three months. 
Chop Chicken Breast, Potatoes, Pickles and Eggs into small pieces, per picture. Mix with Peas & Carrots. 
For the dressing: Mix all ingredients together. Mix into Salad. 
Serve with warm Lavash Bread. 
Follow Dyala ‘s recipes and adventures over on her Instagram account.