Persian Salad Olivier Recipe
This potato salad from Persian cookery combines chicken, dill pickles, carrots, turmeric, celery and grapes on a bed of lettuce for barbecues and patio dinners.
Serves 8
INGREDIENTS:
2 lbs. deboned chicken, cut into 1-inch strips
1 lb. baking potatoes, boiled, cut into 1-inch cubes
5 large dill pickles, thinly sliced
2 large carrots, grated
3 celery sticks, thickly sliced
3 tsp. turmeric
5 tbsp. whole egg mayonnaise
1 bunch seedless grapes
1 large bag of mixed lettuce leaves
METHOD:
Arrange lettuce leaves on a platter. In a bowl, combine chicken pieces, potatoes, pickles, carrots, celery, turmeric, and grapes. Mix well and spoon onto the lettuce. Serve chilled as an accompaniment to meat at a barbecue or patio dinner or as a main course with lots of crusty bread.
