Iranian Potato Salad Recipes

Steps:

• Boil, bone and cool the chicken.
• Grate the potatoes & eggs.
• Tear chicken into small pieces.
• Mix together with mayonnaise and salt.
• Mold the salad to your personal preferences by starting out using 3c of mayonnaise and adding more.
• Do the same with the salt.
• When mold is to your liking, add lemon juice and mix.
• Cover mold with a layer of baby sweet peas.
• Let set in the ice box overnight.
• Do not eat right away or lemon juice will be too overpowering.

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

Steps:

• Boil potatoes, keeping skins on, until tender.
• Meanwhile, crush garlic into medium-sized serving bowl and add chopped parsley.
• Add olive oil and mix well.
• Let mixture sit while potatoes are cooking.
• When potatoes are done and still HOT (or at least very warm- they absorb the flavour better that way), cut into bite-sized chunks and add to parsley-garlic mixture.
• (If you prefer to peel your potatoes, feel free).
• Stir well to coat potatoes.
• If more oil is needed (sometimes it varies, depending on the potatoes), add enough to get desired amount.
• Salt and pepper to taste.
• This is best when it sits for at least an hour at room temperature before serving to let the flavours combine.

Steps:

• Mix tomatoes, red onion, cucumbers, olive oil, lemon juice, mint, dill, sumac, salt, and pepper together in a bowl.

Steps:

• Microwave sweet potato until soft. Run cold water over potato, while peeling skin off. Set aside.
• In a skillet, brown the onions and garlic in butter or ghee. Then add sweet potato, garbanzo beans, rose water, hot pepper flakes, turmeric, saffron and salt.
• Let mixture cool then add dill, spearmint, parsley, garlic stems and spinach.
• Dress with some lemon juice and olive oil.
• Garnish with a dollop of yogurt and pine nuts.

Steps:

• Boil the potatoes until tender, about 15 mins, then drain and allow to cool slightly. Whisk together the olive oil, Parmesan and a little seasoning. Toss through the potatoes with the basil and sundried tomatoes. Serve warm.

Steps:

• Boil potatoes until done.
• Slice when cool.
• Add all the ingredients together.
• Toss and chill about 2 or more hours.

Steps:

• In a small pot, simmer 2 cups of water with the chicken breast, onion, carrots, turmeric, and some salt for 45 minutes. Allow to cool, and discard the onion.
• Shred the chicken breast into small pieces with your hands.
• Cut the carrots into small cubes.
• In another pot, boil the potatoes and eggs.
• Remove the eggs after 12 minutes.
• Remove the potatoes when tender.
• Crack the eggs, peel them, and cut into small pieces.
• Peel the potatoes when they have cooled. Cut the potatoes into small pieces.
• In a small pot, cook the frozen peas according to package instructions.
• Cut the pickles into small cubes.
• In a large bowl, combine the potatoes, chicken, carrots, pickles, peas, and eggs.
• In a separate bowl, prepare the dressing by whisking the mayonnaise and vinegar. Add salt and pepper to taste.
• Add the dressing to the potato salad, and mix well.
• Refrigerate for 2 hours before serving.
• Serve chilled.