2 boiled and peeled potatoes
2 small boiled carrots
3 hard boiled eggs
200 gms peas
1 boiled chicken breast
Mayonnaise (2-4 tbsp or as desired)
Add unpeeled potatoes to a pot of cold water; bring to a boil. Reduce heat to simmer and cook until potatoes are soft when pierced with a fork (15-20 minutes). Drain, rinse with cold water, and peel off the skin.
Add unpeeled carrots to a pot of cold water; bring to a boil, reduce heat to simmer and cook until carrots are soft when pierced with a fork (15-20 minutes). Drain, rinse with cold water, and peel off the skin.
Boil eggs in a pot (make sure water completely covers the eggs) for 10 minutes. Rinse with cold water, and peel.
Dice the potatoes, eggs, pickles, chicken and carrots (make sure all is diced to almost the same size). Add salt and pepper to taste.
Add mayonnaise (no more than a few hours before serving).
Refrigerate until ready to eat.
Refrigerate for at least one hour before serving.
Salad leftovers can be kept for a few days in the fridge and can be eaten plain or with bread.
Diced green apples, onions and pineapple can also be added to this recipe.
For a low carb version, omit the potatoes and use cooked cauliflower.
This combination of vegetables, chicken and potatoes provides carbohydrates, proteins, vitamins and minerals, making it a wholesome meal.