Salad Olivieh: Persian chicken and potato salad with dill pickles

Ingredients and method

Ingredients

• 1 pound boneless skinless chicken breast cutlets, fresh or safely thawed
• 1/2 teaspoon fine salt for seasoning the chicken, plus a little extra only after tasting
• 12 ounces Yukon Gold potatoes, scrubbed and cut into roughly 1-inch pieces
• About 2 US cups water for simmering potatoes, plus a little extra if needed
• 1 US cup frozen sweet green peas (not dried peas)
• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 1/4 teaspoon ground turmeric
• 1/3 US cup finely diced plain dill pickles, drained well (not sweet pickle relish)
• 1/3 US cup chopped fresh flat-leaf parsley, washed
• 1/4 US cup commercial prepared mayonnaise
• 1/4 US cup plain unsweetened Greek yogurt
• 3 tablespoons freshly squeezed lemon juice to start, with the fourth tablespoon available after tasting
• Freshly ground black pepper to taste
• Plain baguette or flatbread, optional for serving

Method

1. Keep the raw chicken refrigerated until ready to cook. Wash and chop the potatoes and parsley using clean utensils; keep anything that touches raw poultry away from the ready-to-eat vegetables. Season both sides of chicken cutlets with the measured half teaspoon of salt.
2. Simmer the potato pieces in about two cups of water until fork-tender, adding water if needed to prevent the pan drying. Lift them into a clean shallow dish. Cook the frozen peas in the potato water for the full time and at the heat specified on their package, adding water if required. Drain well.
3. Meanwhile, heat the olive oil in a skillet over medium heat. Soften the onion, then stir in turmeric briefly. Transfer the onion to the potatoes. Cook the chicken in the same skillet, turning as needed, until every cutlet reaches 165°F (74°C) at its thickest point. Use a clean plate and utensils for the cooked chicken.
4. Break the potatoes into rough chunks and cut or tear the chicken once cool enough to handle safely. Spread the cooked ingredients in clean shallow containers and refrigerate promptly, including while still warm; do not wait for them to become cold on the counter. Keep raw food separate. Chill the ingredients before adding the cold dressing.
5. In a separate bowl stir together the mayonnaise, yogurt, three tablespoons lemon juice and pepper. Fold the drained pickles and parsley into the chilled chicken, potatoes, peas and onions, then gently mix in the dressing.
6. Taste before adding extra salt or the remaining tablespoon of lemon. Cover and refrigerate for at least 30 minutes after mixing and until thoroughly chilled.
7. Serve cold, with optional plain bread. Keep the main bowl refrigerated and bring out small portions as needed. Return leftovers promptly; total time out of refrigeration must stay within two hours, or one hour above 90°F.