Persian Salad Olivieh (Olivier Salad)

Ingredients

• 25 oz / 700g large potatoes - approx 4
• 4 eggs
• 2 medium carrots
• 1 cup frozen green peas
• 1 cup diced dill pickles
• 3/4 cup good quality mayonnaise
• 2-3 tablespoons pickle brine or fresh lemon juice
• Salt and black pepper to taste

Instructions

1. 1

   Peel, chop and boil the potatoes in a large pot of salted water until they're fully cooked and fork tender, then drain through a colander.In the same pot, cook the carrots however only cook them 50% of the way, they should still be firm but not raw

2. 2

   At the same time, boil the eggs for 10 minutes to become hard boiled. Allow them to cool in an ice bath or in the fridge

3. 3

   Thaw the frozen green peas in a colander under warm water so they fully defrost

4. 4

   In a large bowl, mash the potatoes with a potato masher while they're still warm. They don't need to be fully mashed or creamy but should be all broken up, a little texture is ok.Allow the potatoes to cool to room temperature while you prepare the rest of the ingredients

5. 5

   Using the largest blade on a box grater, grate the carrots and the boiled eggsAlso dice up the dill pickles into small cubes

6. 6

   Add the peas, eggs, carrots and cubed pickles to the bowl of mashed potatoesAdd the mayonnaise, 2 tablespoons of the pickle brine and season with salt and black pepper

7. 7

   Using a spatula or wooden spoon, gently stir the salad so that all the ingredients are well combined in the dressing. Taste for seasoning (if you prefer it more tangy add a tablespoon of pickle brine)Serve up your creamy Salad Olivieh with flatbread such as barbari bread, pita bread or crackers and enjoy!!