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.