A creamy and flavorful Persian Oloovieh salad that's a staple on every Persian dinner table. Made with potatoes, eggs, pickled cucumbers, peas, and shredded chicken, it’s perfect as a snack or in a baguette with herbs and tomatoes.
1: Cook the potatoes and chicken in boiling water for about 20-25 minutes until fork tender. Add the eggs to the pot in the last 10 minutes.
2: Cook the peas in the microwave for about 2 minutes if frozen.
3: Shred the chicken breast and let it cool.
4: Peel the potatoes and eggs, then grate them into a large bowl.
5: Add the shredded chicken, pickles, peas, mayonnaise, lime juice, and seasoning to the bowl. Mix until thoroughly combined.
6: Enjoy the salad with bread as a snack, or pile it into a baguette with fresh dill, herbs, and sliced tomato.
