February 14, 2017
Salad Olivier. I grew up on this. It brings back memories of comfort, home, and more comfort. When I pronounce the name of this dish, I say it with a Persian accent (Saalaad Oh-live-ee-eh) not because I'm trying to be silly but because I truly mean it that way - it's the only way I know to how to pronounce it. Funny enough though I recently researched Salad Olivier online and discovered that it's not a strictly Persian dish, it's actually found it Russian and Middle Eastern cuisine as well, so it's kind of an international salad which is cool.
I like the combination of the mayo, chicken, potatoes and the pickles because it's a nice balance of sweet and sour/savoury. Also the pickles add a nice crunch. Side note: Mr A doesn't like this salad specifically because of the pickles. I can't imagine this salad without the pickles. So there you have it. I guess you could leave them out if you don't like pickles. Also, this dish is really easy to make with ingredients that one usual has on hand like eggs and mayo, and it's a great way to use left over roast chicken.
Here's the recipe!
Ingredients & Directions:
Mix together the following ingredients in a large bowl:
3 cooking potatoes, boiled and cooked and chopped into 1/2" inch cubes
1/4 - 1/2 of a leftover roast chicken cut into 1/2" inch cubes
4-5 pickles, cut up into 1/4 inch cubes
3 hard boiled eggs, cut up into 1/2 inch cubes
2 tbsp mayonnaise
1 tbsp lemon juice
salt and pepper to taste
Enjoy on warm flat bread, in a lettuce wrap, or just on it's own. :)