Ingredients:
(for 4-6 persons)
8-10 medium size white potatoes
2 pieces of chicken breast
1 cup of mayonnaise
1 tablespoon of extra virgin olive oil
8-10 baby cucumber pickles finely chopped
1 small can of chopped black olives
2 tablespoon of lime juice
1 tablespoon of mustard
1/2 cup green peas (optional)
2 teaspoon of salt
1 teaspoon of black pepper
How to make it:
* Boil the potatoes until done but not mashed (if a sharp kitchen knife goes through the potato smoothly the your potato is done. Use the same size potatoes so they get ready at the same time). * Peal the potatoes & chop them into small cubes.
* While your potatoes are cooking boil the chicken breast in a small pot with 1 cup of water adding a few drops of extra virgin olive oil (this will get the smell of the chicken out and acts as bay leave). You may use the chicken with bones. in that case pick the meat out of the bones and chop or shred them. I always keep the broth in a container and freeze it for winter soups. The broth of chicken with bones is always tastier and stronger than the both of skinless/boneless chicken)
* Chop the pickles (I use hand chopper)
* Mix the potatoes, chicken meat, chopped pickles/olives in a bowl
* Add lime juice to the mayonnaise and whisk well
* Pour over the sauce (lemony mayonnaise)
* Add the mustard, salt & pepper
* Mix with a big fork
* Add the green peas (Optional) now and mix gently
* Chill for 1 hour before serving
* Serve with Pita/ Lavash bread or crackers
Enjoy!
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