1smallChicken breastabout 260 grams of cooked chicken
4medium russet potatoesabout 460 grams
2wholeeggs
1cuppeas
1largecarrot
4dill pickleschopped (about 50 grams)
2tablespoonsolive oil
2tablespoonslemon juice
salt and black pepperto taste
¾cupmayonnaise
Instructions
Peel potatoes and carrot and cut into quarters. Place them in a pot and cover with water. Boil until fork tender. Once potatoes are cool, mash them. Finely chop the carrot.
Boil eggs, peas, and the chicken breast.
Peel and dice eggs and add them to potatoes.
Shred cooked chicken and add it to the potatoes. Add peas to the potatoes.
Mix mayonnaise, olive oil, lemon juice, salt and pepper.
Stir mayonnaise mixture into the potato salad until all mixed and smooth.
Cover and refrigerate salad until ready to serve.
Nutrition: Please note that the nutrition label provided is an estimate only.