Step 1

Wash and peel potatoes then cut in quarters.

Step 2

Place potatoes in a large saucepan and cover with water.

Step 3

Add eggs in with the potatoes and bring to boil.

Step 4

Once boiling, reduce heat to medium and continue cooking until potatoes are fork tender. Drain the water and transfer potatoes to a large mixing bowl to cool. Set eggs in a cold water bath to cool.

Step 5

While the eggs and potatoes cook, in a small pan over medium-high heat add 1 TBS extra virgin olive oil.

Step 6

Season both sides of chicken with 1/2 teaspoon salt.

Step 7

Once oil is hot add chicken breast.

Step 8

Cook until the chicken breast is browned, then flip over and cook other side of chicken breast.

Step 9

Reduce heat to low and add 2 TBS lemon juice.

Step 10

Cover pan and continue cooking until chicken is cooked thoroughly and juices run clear, about 15 minutes. Remove chicken from heat and cool.

Step 11

When potatoes are cool to touch, coarsely cut into 1/2-inch pieces in the mixing bowl.

Step 12

Peel the cooked eggs, dice and add to the potatoes.

Step 13

Dice the cooled chicken breast and add to the mix.

Step 14

Add chopped pickles, peas, 1/2 teaspoon salt and 1/4 teaspoon pepper to the potato mix and stir to combine.

Step 15

Stir mayonnaise, 2 TBS lemon juice and 2 TBS olive oil into the potato salad until smooth.

Step 16

Cover and refrigerate salad olivieh until read to serve.

Step 17

When ready to serve, transfer salad to a serving plate and smooth into a round mound.

Step 18

Garnish as you please with sliced radishes, green onions and fresh herbs.

Step 19

Serve alone or with lavash.