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Salad Oluviay (Iranian version of potatoe salad) Recipe

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This recipe for Salad Oluviay (Iranian version of potatoe salad), by , is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Kiahosseini
Added: Monday, June 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 large potatoes
3 hard boiled eggs
2 T. olive oil
3 chicken breasts
salt to taste
pepper to taste
1 T. lemon juice
4 large dill pickles
1 c. peas
2-3 c. mayonnaise

Directions:
Directions:
Boil or bake the chicken breasts; cool,then shred by hand into large bowl.
Peel and boil potatoes until cooked in center, let cool completely.Then shred into the large mixing bowl.
Hard boil the eggs and let cool, then shred into bowl with potatoes.
Shred the pickles into the bowl.
Fold in remaining ingredients.
Cover the bowl with saran wrap and refrigerate for 2 hours before serving.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is a great meal in hot weather. Apply the salad to toast, bagels, or eat on its own!

 

 

 

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