Salad Olivieh (potato salad)

Make this Salad Olivieh recipe and enjoy the combination of chopped chicken breast, potato, egg, cucumber pickles and mayo.

Ingredients

•   4 large potatoes
•   4 eggs
•   4 tablespoons extra-virgin olive oil
•   5 tablespoons lemon juice
•   1/2 cup carrot, peeled and finely shredded
•   2 cups mayonnaise
•   1 1/2 cups dill cucumber pickles (not sweet), diced
•   3 tablespoons yogurt
•   350 g chicken breast
•   1 small onion, peeled and chopped
•   2 tablespoons cooking oil
•   1/4 teaspoon turmeric powder
•   1/2 cup water
•   salt & pepper to taste

Preparation

Heat vegetable oil in a pan over medium heat, add chopped onions and sauté until slightly golden. Add turmeric powder and stir gently. Add chicken and sauté until no longer pink (about 4 minutes), stirring occasionally. Pour 1/2 cup water, 1 tablespoon lemon juice, salt and pepper; cover the pan and cook until chicken is tender. Then drain and mince the chicken. Set the chicken aside.

Wash potatoes, put them into a pot and add salt. Pour water until potatoes are covered and bring to boil, reduce heat, cover the pot and simmer until done - a fork can easily be poked through them. Drain water from potatoes, peel and finely chop them, add extra-virgin olive oil, stir and set it aside.

Cook eggs, peel and finely chop them.

In a large bowl combine potatoes, eggs, minced chicken, 4 tablespoons lemon juice, pickles, carrots, mayonnaise and yogurt. Salt and pepper to taste. Mix them well and chill the salad in the refrigerator.
Serve with French bread.

Makes 6 to 7 servings.

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