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.
1)
2)		Combine the chicken cubes with all of the remaining ingredients except the potatoes. Stir lightly to blend.
2)
3)		At the last, add the hot boiled potato cubes. If necessary, add more mayonnaise. Serve cold
3)
		Yield: six servings.
		Yield: six servings.