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Instructions |
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Poach or roast the chicken breast. Set aside to let cool.
Hard boil the eggs (at least 10 minutes) and let them cool.
Wash the potatoes and carrot. Do not peel until they are cooked.
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Put vegetables in a pan and simmer until tender (20-25 min.); poke with a knife to check readiness. If the knife goes in easily, remove from pan. If the carrot is ready, remove it and continue cooking the potatoes.
Alternatively, you may steam the vegetables. Let them cool and peel. To make peeling easier, put cooked potato and carrot under cold water for a few seconds.
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Cut the cooked and cooled chicken breast or bologna into small cubes.
Peel and chop the eggs.
Cut the potatoes, carrot, and pickles into small cubes, and chop the onion finely.
Combine all the ingredients in a mixing bowl.
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Add sweet peas (drain the liquid first). Mix everything well, and then add the mayo or sour cream.
Mix everything again and then add salt to taste, if necessary.
Decorate with snips of parsley.
Chill in the fridge for 30 minutes to an hour.
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Originally Submitted
10/2/2017
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