I often receive emails from readers who ask me to post the vegetarian version of regular a Persian recipe. Today’s recipe is a meatless version of one of my most favorite dishes. I have talked about my absolute love for Salad Olivieh before. Â I have also talked about having been a Pesco-Vegetarian at one point in my life. This recipe is perfect for those who are Ovo-Vegetarians. One of the dishes that I knew I was going to miss when I stopped eating meat and chicken was most definitely
Salad Olivieh. I soon realized that all I had to do was just omit the chicken from the salad. Much to my excitement I still had one of my favorite dishes to enjoy on picnics or on any other occasion.
This recipe is slightly different than the regular one I posted a few years ago. When I was playing around with this recipe originally I decided that I was going to increase the amount of eggs by one, and throw in an extra potato. I liked the results as the added egg provides more protein. Speaking of picnics, people in the United States celebrate Sizdeh Bedar tomorrow. This is a great recipe to make for anyone who is a vegetarian in your group!
Ingredients (serves 6 to 8 )
4 medium large potatoes, cooked
4 eggs, hard boiled
1lb package of frozen peas and carrots
19 oz can of Persian pickles
2 cups mayonnaise
1/4 cup lemon juice
3 tspÂ mustard
2 tbsp olive oil
salt & pepper
Â n a different mixing bowl prepare the dressing by mixing mayo, mustard, lemon juice, oil, salt and pepper.Â I personally prefer Dijon mustard, but you can use regular mustard too!