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Salad Olivieh (Persian Potato Salad with Chicken)
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Ingredients
- russet potatoes1 pound
- Large eggs3 large
- extra virgin olive oil3 tbsp
- boneless chicken breast1
- Salt1 tsp
- Lemon juice1/4 cup
- dill pickles3 large (diced)
- frozen peas2 cups (thawed)
- ground black pepper1/4 tsp
- Mayonnaise1/4 cup
- radishesto taste
- green onionsto taste
- fresh herbsto taste
Allergens (inferred from ingredient names): eggs
Nutrition per serving (modelled estimate, not measured): kcal 360, protein 12, fat 22, carbs 28, fiber 4, sugar 3
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: familyspice.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed