Salad Olivieh
Persiana p170
lunchsaladPersianamiddle-eastern
Time2 hr
Yield4 portions
Energy387 kcal
Components3
Ingredients
- 500gPotato, Steamed2.5cm chunks
- 400gPoached Chickenshredded
- 200ggherkin, pickledwashed and finely diced
- 5perscallion≈ 56.2 g scallionsliced
- 5Hard Boiled Eggroughly chopped
- 30mlherb, coriander, fresh≈ 4.32 g herb, coriander, freshfinely chopped
- 75gpeas, frozen
- dressing
- 20gmayonnaise, light
- 30glemon juice
- 50gyoghurt, greek, homemade
- 10mloil, olive, virgin
- 0.125tspsalt
- 0.5tspspice, pepper
Instructions
Link: Persiana p170
Process
- Prep:
- Steam the potatoes -- MUST NOT OVERCOOK
- Wash and dice the gherkins
- Poach and shred the chicken
- Boil and chop the eggs
- Combine the potatoes, chicken, gherkins, scallions, egg, coriander and peas
- Lightly toss together, don’t want to crush the potatoes
- Mix the dressing together
- Pour the dressing over the potatoes.
- Mix well using a large spoon; it’s fine if some of the potato and egg get crushed at this point.
- Refrigerate for at least 1 hour before serving
- Serve cold.
Nutrition details
Show full nutrition and cost table
| Nutrition | Per portion | Batch total |
|---|---|---|
| Calories | 387 | 1549 |
| Protein | 36.0 | 144.0 |
| Carbohydrates | 26.1 | 104.5 |
| Total Sugars | 4.0 | 16.0 |
| Free Sugars | 1.4 | 5.7 |
| Fat | 14.7 | 59.0 |
| Saturated Fat | 3.6 | 14.3 |
| Fibre | 4.9 | 19.8 |
| Alcohol | 0.0 | 0.0 |
| Salt | 1.3 | 5.4 |
| Iron | 3.54 | 14.2 |
| Calcium | 96.4 | 385 |
| Vitamin B12 | 2.13 | 8.52 |
| Omega 3 | 0.05 | 0.2 |
| Magnesium | 69.9 | 280 |
| Potassium | 1060 | 4260 |
| Caffeine | 0 | 0 |
| Cost | £1.62 | £6.49 |
Component details (3)
Aggregated amounts used by this recipe.
- Potato, Steamed — Amount required: 500 g
- Poached Chicken — Amount required: 400 g
- Hard Boiled Egg — Amount required: 5 batch