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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 24 |
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Serve cold, with warm flatbread or pita bread Ingredients:
6 large potatoes |
2 cups mayonnaise |
1 stalk celery, diced |
8 hard-cooked eggs, chopped |
1 whole rotisserie-cooked chicken, pulled and diced |
2 tablespoons mustard |
1/4 cup chopped pitted green olives |
1 tablespoon salt |
3 large dill pickles, chopped |
Directions:
1. 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.
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