96min 4 ppl
Salad Olivieh Nabati (Potato and Pea Salad)
51 minutes
4 people
Medium31–60 min or 7–12 steps
51 min · 8 steps
Medium: 31–60 min or 7–12 steps
300 kcalper person
Protein 9g
Carbs 34g
Fats 15g
About this dish
A vegetarian take on Iran's beloved potato salad, with extra potato and hard-boiled egg standing in for the chicken, all bound in a light mayonnaise and yoghurt dressing with peas and pickles for crunch.
Allergy Info
Dairy, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Potatoespeeled and diced700 g
- Frozen peas150 g
- Lemon juice10 ml
Dairy & Eggs
- Eggs4
- Full-Fat Plain Yogurt40 g
Tins & Jars
- Cornichonsfinely diced60 g
Spices & Seasonings
- Fine sea saltto taste
- Black pepperto taste
Oils & Condiments
- Mayonnaise100 g
Utensils
- Saucepan
- Chopping board
- Sharp knife
- Colander
- Mixing bowl
Method
1
Place the potatoes in a saucepan of water, bring to the boil and simmer until just tender.
Approx. 15 minutes
2
Drain the potatoes, leave to cool, then cut into small cubes.
Approx. 6 minutes
3
Place the eggs in a small saucepan of water, bring to the boil and cook for 9 minutes, then cool under cold running water.
Approx. 10 minutes
4
Peel and dice the hard-boiled eggs.
Approx. 5 minutes
5
Cook the frozen peas in boiling water until just tender, then drain and leave to cool.
Approx. 5 minutes
6
Finely dice the cornichons.
Approx. 3 minutes
7
Combine the diced potatoes, diced eggs, peas and cornichons in a large mixing bowl.
Approx. 3 minutes
8
Stir in the mayonnaise, yogurt, lemon juice, salt and pepper until every ingredient is evenly coated.
Approx. 4 minutes
