Persian Salad Olvieh (Russian Salad)

Boiled Potato without Skin
Boiled Carot
Dill Cucumber (Not Gerkins)
Cooked Peas
Hard Boiled Eggs
1 very Large Chicken cooked and all meat removed
Mayonnaise
Lemon Juice
Some of the Soup from cooking the chicken to lighten
Salt and Pepper

Peel the Carots
Boil Whole Chicken with Carots, Potato (Skin on), until just cooked.
Once cooked take the potato skin off.
Hard boil the eggs.
Take all the chicken meat off the bone and chop the chicken, Potato, carots, Dill Cucumbers and eggs to small cubes (This takes a long time but try to do this well)
Mix all cubed ingredients in a large bowl or may be several bowls to have plenty of space. Mix most of the Mayonnaise with 1/2 laddle of soup to slightly thin the Mayonnise and add some salt and black peeper and little lemon juice to taste.
Add the mayonnaise to the chopped igredients and mix well. At the end add the cooked Peas, mix well again and serve


Serving Size: Makes minimum 30 Servings of 210 Grams each

Number of Servings: 30

Recipe submitted by SparkPeople user MBARAD.