Iranian "Macaroni Salad"

My lovely neighbors (they live in the addition part of our house we rent) are Christian refugees from Iran and have been here since May. I've been tasting a lot of their dishes and there are two in particular that I really LOVE. One is "Green Beans and Rice" (loo-bee-a pollo) and the other is what she calls Macaroni Salad. It's somewhat like our macaroni salad and potato salad combined. Yesterday she showed me basically how to make it. Sorry, but she never measures anything, so here's the recipe with the general measurements. :)

Iranian Macaroni Salad

• 5 med potatoes boiled, peeled and diced
• 5-6 chicken legs cooked with onion, stripped from the bone and cut up
• 1/4-1/2 c. diced dill pickles
• 1 regular box (1lb I think) of shell macaroni, cooked
• 7 eggs hard boiled, peeled and diced
• 4-5 tbsp mayo
• 5-6 tbsp plain yogurt
• 1 tbps salt (to taste)
• 2 tbsp lemon juice (to taste and consistency)

Pile the first five ingredients seperately on plates. In a small bowl, mix the mayo, yogurt, salt and lemon juice together. It should be a thick liquid that is rather salty and sour. It will seem too salty and sour, but it'll flavor it evenly when poured on. In a 9"x13" pan, layer the pasta, eggs, pickles and chicken. When half way full, pour half of the "sauce" on. Layer the rest of the ingredients and top with the rest of the sauce. Serve immediately or refrigerate. If refrigerating for long, you will need more sauce because it'll soak in. Hope you enjoy this Iranian dish!

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