World Flavors Cookbook

Salad Olivieh

The Iranian version of Russian potato salad, made with diced potatoes, peas, carrots, and dill pickles, bound with mayo and topped with boiled eggs.

Cuisine: Iran

Ingredients

• 4 large potatoes, boiled and cubed
• 1 cup peas
• 2 carrots, boiled and diced
• 3 hard-boiled eggs, diced
• 3 dill pickles, diced
• 1/2 cup mayonnaise
• 2 tbsp yellow mustard
• Salt, pepper, fresh dill

Instructions

1. Boil potatoes and carrots until tender. Dice while still warm.
2. Cook peas until tender.
3. Mix all vegetables with diced eggs and pickles.
4. Fold in mayonnaise and mustard.
5. Season with salt, pepper, and fresh dill.
6. Refrigerate for 1 hour before serving.