Iranian Potato Salad Recipe #194273
A traditional Iranian dish made for special occasions. It is similar to American potato salad, but with chicken and lots of lemon. Very refreshing. A great summer side dish. Cooking time includes setting time.
by Bitter Moon
1 day | 50 min prep
SERVES 8 -10
- 8 medium potatoes, boiled
- 4 hard-boiled eggs
- 3 lemons, juice of
- 1 lb chicken
- 1 (15 ounce) can baby green peas (drained)
- 3-4 cups mayonnaise (or more to taste)
- 1/2 teaspoon salt (or more to taste)
- Boil, bone and cool the chicken.
- Grate the potatoes & eggs.
- Tear chicken into small pieces.
- Mix together with mayonnaise and salt.
- Mold the salad to your personal preferences by starting out using 3c of mayonnaise and adding more.
- Do the same with the salt.
- When mold is to your liking, add lemon juice and mix.
- Cover mold with a layer of baby sweet peas.
- Let set in the ice box overnight.
- Do not eat right away or lemon juice will be too overpowering.
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5 stars