Olovieh | Salad olivieh, an Iranian salad or persian potato salad with rusian origin

This salad was invented in the 19th century by Lucien Olivier, the French-born Belgian chef of the “Hermitage Restaurant” in Moscow, and gradually gained many fans in Russia, European countries, and many other countries of the world.

Olivier salad is the main course of New Year’s in Russia, which is more important than Christmas for the people of this country.
Russian salads, the main of them is salad olivieh, are not those full of vegetables we see in most places.
Usually loaded with mayonnaise, root vegetables, and a variety of protein ingredients, Russian salads are a branch of salad in themselves and provide the calories needed to survive the people in cold Russian winters day.

Even though it later became a popular salad among the Soviet people, it was originally a food for the nobles class.
This salad disappeared for a short time after the Russian Revolution before it reappeared in the 1930s by the former student of Lucien Olivier.
He named this dish Stolichni, which had potatoes and peas in the original recipe, but he put sausage, carrots, and pickles in the ingredients and replaced them with bourgeois food.

Ingredients for making Olovieh (Salad olivieh) or persian potato salad:

Boneless chicken breast and thigh	400 grams
pickled cucumber	6 to 8 average size (about 300 grams)
Egg	4 pieces
Peas	100 grams
Onion	1 piece
Medium potatoes	2 pcs
Mayonnaise sauce	As it needed
Lemon juice	1 tablespoon
Salt and black pepper	As it needed
Turmeric	As it needed

Recipes to make Olovieh (Salad olivieh) or persian potato salad:

The first step:

To prepare Olivier Salad (Russian Potato Salad), we first wash the potatoes and eggs, then put them in a small pot with a few glasses of water and put them on high heat so that they are boiled faster.

Next, we clean the chicken breast and remove its extra skins, then put it in another pot on the heat along with 2 glasses of water, onions, some salt and turmeric to cook.

The second step:

After the eggs and potatoes are boiled, we let its temperature get a little cool down, then peel them. We choose a large and spacious bowl and grate potatoes and eggs in it.

After the chicken meat is cooked, we cut it into small pieces and add it to the bowl containing potatoes and eggs.

Grate the pickled cucumber with a fine grater, then squeeze the extra water by hand and add it to the other ingredients.

The third step:

At this step, we have to prepare the peas, if we use canned peas, we just have to drain them and add them to the other ingredients. If we have raw peas, we should cook them (as cook i mean boil them) with some water and salt, then add them to other ingredients.

Now we have to make the salad dressing; For this purpose, we mix mayonnaise with lemon juice, black pepper and a little salt in a small bowl until they are uniform, then add to the salad and mix well until the sauce reaches all parts of the salad.

The fourth step:

Conclusion:

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