chicken & potato salad {from leftovers}

the night after our beach dinner we had about four pieces of my sister’s delicious oven roasted chicken and half of the boiled potatoes left over (they miraculously ended up in my refrigerator)! i decided to make a mock “salad olivier” or a persian style chicken & potato salad. growing up, salad olivier was a staple at all the birthday parties and large gatherings, and it’s always been a favorite of mine. over the years i’ve cut back more and more on the mayonnaise, and at times i leave the potatoes out to make it lighter. typically the ingredients are chopped much finer than this, but in this case i decided to go with a larger rough chop as i was using the leftover chicken & boiled potatoes. if you want to make this from scratch, you can boil russet potatoes and peel them before chopping in to small cubes, and simply cook (braise with a medium onion, salt, & pepper) or bake about 4 breasts of chicken, debone, then finely cube or shred. for a delicious salad olivier combine the ingredients below & mix well, refrigerate, enjoy!
updated picture-(salad olivier from another night)!
for 4-6 servings:
  • 4 pieces of cooked organic chicken (breast is best), deboned, cubed or shredded (cold)
  • 1 to 1.5 cups cubed peeled boiled (or baked) potatoes (left the skin on here)
  • 1/2 cup cooked peas
  • 1/2 cup chopped (cubed) dill pickles (in brine)
  • 2 hard boiled eggs, finely chopped
  • 1-2 limes, juiced
  • 2 tbs extra virgin olive oil
  • 2 tbs organic mayonnaise
  • 2 tsp dijon mustard
  • sea salt & freshly ground pepper (to taste)
  • olives (optional on top)
last night’s boiled potatoes drizzled with vinaigrette

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3 Comments on “chicken & potato salad {from leftovers}

  1. Hi!!
    I noticed the perfect tadik in the kabob blog, would you mind sharing it? I’ve only ever made tadik with pita, so I’m excited to try this professional, only-a-grandma-could-get-it-so-right version =) . Thanks, Maneh

    • Yes, for the tag-deeg my sister combined 1-2 egg yolks with a few tbs (4-5) of yogurt, a touch of salt, and ground saffron (small tsp). heat about 1/4 cup vegetable oil or butter (or combination) in the pot, then add some of the boiled/strained rice to the combination in a bowl and carefully combine. cover the bottom of the pot (over the oil) with the rice/egg/yogurt mixture, then add the remaining strained rice over the top in the shape of a dome. I will do a tag-deeg blog post soon. enjoy!

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