Salad Olivieh

Name: Salad Olivieh
Ingredients: 3 whole Potatoes, Cooked; 3 whole Eggs, Hard-Boiled; 2 cups Shredded Chicken; 2 cups Frozen Peas And Carrots; 19 ounces, weight Persian Pickles; 2 cups Mayonnaise; 1/4 cups Lemon Juice; 2 teaspoons Mustard; 1/8 cups Olive Oil

9 ingredients

6 steps

Ingredients

3 whole Potatoes, Cooked
3 whole Eggs, Hard-Boiled
2 cups Shredded Chicken
2 cups Frozen Peas And Carrots
19 ounces, weight Persian Pickles
2 cups Mayonnaise
1/4 cups Lemon Juice
2 teaspoons Mustard
1/8 cups Olive Oil

Directions

1

Small dice the eggs and pickles.
2

Dice potatoes in a slightly bigger size.
3

Slightly rough chop the shredded chicken to make them smaller in size.
4

Add diced potatoes, pickles, eggs, chicken, carrots, and peas to a large mixing bowl.
5

In a smaller mixing bowl, mix mayo, lemon juice, mustard, olive oil, and season with salt and pepper.
6

Pour the dressing over the ingredients in the bigger bowl and mix well. Taste and adjust seasoning if needed. Cover and refrigerate for a few hours before serving.