Chicken Potato Egg Salad

attosa
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A serving of chicken potato egg salad on a lettuce leaf. This is a wonderful all-in-one type of salad full of chicken, potatoes, and eggs. It's wonderful on its own, rolled in lettuce, or between two pieces of toast. You can use any type of cooked chicken for this. I simply used a can of ground chicken. Pickles can vary in saltiness, so it's best not to add any salt and do a taste test at the end to see if it needs any.

Other things you can add to this salad: carrots, peas, mustard, dill, onion, garlic, and/or dill.

Total Time: 35 minutes

Yield: 4 servings

Supplies:

5 ounces cooked ground or chopped chicken, no skin
3 cups cooked potatoes
2 hardboiled eggs
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup pickles
2 Tbsp cider vinegar
salt and pepper to taste
fresh chopped parsley

Steps:

Smash the chicken, potatoes and eggs in a large bowl. You can make this as chunky or creamy as you like.

Stir in mayonnaise and sour cream.

Mixing the chicken potato & egg with mayo & sour cream.

Chop up your pickles to any size you like. I like them big enough I can get a good crunch, but not so big that the mouthful taste mostly of pickle. Stir into the salad.

Stir in vinegar. Add salt and pepper to taste. Stir in a bit of fresh chopped parsley.

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