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.  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

Dressing

2 cups mayonnaise
1/4 cup lemon juice
3 tsp  mustard
2 tbsp olive oil
salt & pepper

Small dice pickles and eggs. Dice potatoes in 1/2 inches cubes.

Place all ingredients in a large mixing bowl.

 n a different mixing bowl prepare the dressing by mixing mayo, mustard, lemon juice, oil, salt and pepper.  I personally prefer Dijon mustard, but you can use regular mustard too!

Add dressing to the vegetables.

Mix the dressing well. Adjust salt as needed. Place in an air tight container and allow to rest in the refrigerator for a few hours. Allowing the salad to rest over night makes it even better.