- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 295.5
- Total Fat: 15.7 g
- Cholesterol: 125.3 mg
- Sodium: 517.4 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 3.2 g
- Protein: 16.3 g
Persian Salad Olvieh (Russian Salad)Submitted by: MBARAD
IntroductionA potato & Egg salad but with Chicken, Peas, Carots, Dill Cucumber. The amount I cooked will feed a very large party of 30 people with 220 Grams servings which is generous A potato & Egg salad but with Chicken, Peas, Carots, Dill Cucumber. The amount I cooked will feed a very large party of 30 people with 220 Grams servings which is generous
Boiled Potato without Skin
Dill Cucumber (Not Gerkins)
Hard Boiled Eggs
1 very Large Chicken cooked and all meat removed
Some of the Soup from cooking the chicken to lighten
Salt and Pepper
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.