Potato Salad - Salat Olivet
From the test Kitchens of Mary Ann Oprisch | ||
1
|
whole | chicken breast, cooked and cooled |
2
|
Tbls. | chopped pitted green olives |
1
|
Tbl. | capers |
2
|
Tbls. | chopped pickles, preferably sour pickles |
1
|
Tbl. | grated onion or more to taste |
1/4
|
cup | finely diced heart of celery |
1/2
|
cup | green peas cooked |
1
|
large | (or 2 small) hard-cooked eggs, sliced or cut into eighths |
1/2
|
Tsp. | sugar |
1/2 to 3/4
|
cup | mayonnaise |
1
|
cup | peeled, diced, hot boiled potatoes |
Lemon juice to taste | ||
salt and freshly ground pepper to taste | ||
1)
|
Remove and discard the skin
and bones of the chicken breast. Cut the meat
into small cubes.
|
|
2)
|
Combine the chicken cubes with all of the remaining ingredients except the potatoes. Stir lightly to blend. | |
3)
|
At the last, add the hot boiled potato cubes. If necessary, add more mayonnaise. Serve cold | |
Yield: six servings. |
||