Iranian Potato Salad

Savor the creamy, tangy, and delightfully hearty flavors of Iranian Potato Salad—a traditional dish that's a perfect blend of simple ingredients and bold taste. This satisfying salad combines tender boiled potatoes, shredded chicken breast, diced eggs, and crunchy pickles, all brought together with a zesty dressing of mayonnaise, lemon juice, and olive oil. A sprinkle of frozen peas adds a pop of color and texture, making this salad as visually appealing as it is delicious. Perfectly seasoned with salt and pepper, this chilled salad is a refreshing side dish or light meal that's ideal for picnics, potlucks, or casual family gatherings. Enjoy the authentic flavors of this Middle Eastern favorite with every bite!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 medium Potatoes
• 1 large Chicken breast
• 3 large Eggs
• 5 small Pickles (dill or sour)
• 1 cup Mayonnaise
• 2 tablespoons Lemon juice
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup Frozen peas
• 1 tablespoon Olive oil

Directions

Step 1

Peel and dice the potatoes into medium-sized chunks. Boil them in salted water over medium heat for 15-20 minutes or until fork-tender. Drain and let cool.

Step 2

While the potatoes cook, place the chicken breast in a pot with enough water to cover it. Add a pinch of salt and bring to a boil, then reduce to a simmer and cook for 20-25 minutes until fully cooked. Remove the chicken from the water, let it cool, and shred it into small pieces.

Step 3

Place the eggs in a small pot, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes. Cool the eggs in an ice bath, peel them, and dice them into small pieces.

Step 4

Finely chop the pickles into small cubes and set aside.

Step 5

Cook the frozen peas in boiling water for 5 minutes. Drain and set aside to cool.

Step 6

In a large mixing bowl, combine the cooled potatoes, shredded chicken, chopped eggs, pickles, and peas.

Step 7

In a separate bowl, prepare the dressing by mixing mayonnaise, lemon juice, olive oil, salt, and black pepper until smooth and creamy.

Step 8

Pour the dressing over the potato mixture and gently fold until everything is evenly coated. Taste and adjust seasoning if needed.

Step 9

Transfer the salad to a serving dish, cover, and refrigerate for at least 1 hour to chill and allow the flavors to meld together.

Step 10

Serve cold as a side dish or light meal. Enjoy your delicious Iranian Potato Salad!

Nutrition Facts

Serving size	1727.3 grams (1727.3g)

Amount per serving	% Daily Value*
Calories	3195

Total Fat 208.50g	267%
Saturated Fat 24.30g	122%
Polyunsaturated Fat 2.10g
Cholesterol 922mg	307%
Sodium 5119mg	223%
Total Carbohydrate 250.00g	91%
Dietary Fiber 27.90g	100%
Total Sugars 21.80g
Protein 90.90g	182%

Vitamin D 123IU	615%
Calcium 306mg	24%
Iron 16mg	89%
Potassium 5593mg	119%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.9%

Protein: 11.2%

Carbs: 30.9%