Omid Roustaei, The Caspian Chef
Potato and chicken salad
Appetizer, Main Course, Salad
breasts or thighs
yukon gold potatoes,
approximately 1.5 to 2 pounds
diced or slivered
hardboiled and sliced
1/2 to 1
white or apple cider
Place the chicken pieces, onion and 1/2 teaspoon salt in a pan with enough cool water to cover the chicken. Bring to a gentle boil.
Once boiling, reduced heat, cover and cook for 1 hour or until the chicken has softened and can be easily shredded.
Remove the chicken from the pan, allow to cool and roughly shred using two forks. Place the shredded chicken in a large mixing bowl.
While the chicken is cooking, place the potatoes with 1/2 teaspoon of salt in a medium sized pan with enough water to cover the potatoes.
Cook for 20-25 minutes or until the potatoes are cooked.
Take care to not over cook the potatoes so that they can maintain their texture in the salad. Once cooked, drain, rinse and peel the potatoes and cut into 1 inch pieces.
Place in the large mixing bowl with the chicken.
Peas and carrots
In a small saucepan, combine the peas and the carrots, cover with water and cook for 6-8 minutes on medium heat or until the carrots have slightly softened.
Drain and add to the mixing bowl with chicken and potatoes.
Bring approximately 2-3 cups of water to a boil. Gently place the eggs in the boiling water, cover and simmer over medium heat for 8 minutes. Once cooked, shell, slice and add to the main bowl.
Herbs and other vegetables
Add the remaining herbs and vegetable to the main bowl and gently mix.
In a medium sized mixing bowl combine all the dressing ingredients and mix using a whisk. Depending on the amount of mayonnaise used you will have a slightly thicker dressing.
Spread the mayonnaise over the potato and chicken salad and gently mix.
Place the salad in a serving bowl and attempt to create a dome shaped structure with a smooth surface. Add more mayonnaise to create this smooth surface if desired.
Decorate with olives, peas or radishes and serve with Persian flatbreads.
The chicken can be eliminated all together or replaced with chickpeas to create a vegetarian dish.
chicken, potatoes, salad
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