Easy Salad Olivieh recipe
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- 6 large potatoes 2 cups mayonnaise 1 stalk celery, diced 8 hard-cooked eggs, chopped 1 whole rotisserie roast chicken, pulled and diced 2 tablespoons mustard ¼ cup chopped pitted green olives 1 tablespoon salt 3 large dill pickles, chopped
Nutrition Info
- 323.9 caloriescarbohydrate: 17.7 gcholesterol: 108 mgfat: 22.1 gfiber: 2.3 gprotein: 13.9 gsaturatedFat: 4.3 gservingSize: -sodium: 725 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Easy Salad Olivieh
Directions
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Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender enough to pierce with a fork, about 30 minutes. Drain and allow cool, then peel and dice. Place the diced potatoes into a large mixing bowl and refrigerate until cold. Once cold, fold in the mayonnaise, celery, eggs, chicken, mustard, olives, salt, and pickles. Refrigerate 2 hours before serving.