Last week we had some friends coming over and I wanted to make something light, summery and refreshing. So I made this Chicken - Egg - Potato salad and it was so tasty!
This salad is a dish that reminds me so much of my childhood and is something...
my mom often made. I love this salad and could it almost every day;).
Serves: 6 - 8
1 small chicken (baked or boiled and shredded) or use story-bought rotisserie chicken
6 Potatoes, peeled and cubed
4 hard-boiled eggs, chopped
1 cup cornichons, chopped
1/4 cup (4 tablespoons) freshly-squeezed lemon juice (about 1 large lemon)
1/4 cup extra-virgin olive oil
1 cup mayonnaise
1 cup frozen baby peas
Salt and pepper, to taste
Chopped chives for garnish
Peel and cube the potatoes. Cook potatoes in gently boiling water until tender, about 15 minutes, then cool quickly in cold water and drain.
In a large bowl, mix the chicken, cornichorns, eggs, and potatoes. Add the olive oil, lemon juice, and mayo. Then, add the peas, gently incorporating so you don't mash them.
Garnish with chives.
Salt and pepper, to taste.
Cover with plastic wrap and keep salad chilled until ready to serve.
Note 2: Chicken-Egg-Potato salad can be kept in the fridge for 3 days.