Egg, chicken and Potato salad (salade olovieh)

  • 3 medium Yukon gold potato cooked and peeled
  • 2-3 hard boiled eggs
  • 1/2 chicken breast cooked (I use rotisserie chicken)
  • half a cup baby dill pickles diced
  • 1 cup of mayonnaise
  • juice of half a lime
  • 1/4 cup frozen green peas, thawed

Grate the potatoes and the eggs on the large hole of a box grater.
Shred the chicken. Add to the potatoes along with pickles.
Add the mayo and lime juice and 2 tbsp of water.
Add salt and pepper, mix well and taste.
Fold in the peas. Store in the fridge for a few hours before serving.
You can add more or less mayo depending on your taste, also you can replace no more than 1/4 of mayo with Greek yogurt.
Serve the salad with crackers, flat bread or in a bun with lettuce, tomato and hot pickled pepper on the side.