Chicken Potato Egg Salad

This is a wonderful all-in-one type of salad full of chicken, potatoes, and eggs. It's wonderful on its own, rolled in lettuce, or between two pieces of toast. You can use any type of cooked chicken for this. I simply used a can of ground chicken. Pickles can vary in saltiness, so it's best not to add any salt and do a taste test at the end to see if it needs any.
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Other things you can add to this salad: carrots, peas, mustard, dill, onion, garlic, and/or dill.

Total Time: 35 minutes

Yield: 4 servings

Supplies:

Steps:

  1. Smash the chicken, potatoes and eggs in a large bowl. You can make this as chunky or creamy as you like.
  2. Stir in mayonnaise and sour cream.
  3. Chop up your pickles to any size you like. I like them big enough I can get a good crunch, but not so big that the mouthful taste mostly of pickle. Stir into the salad.
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  5. Stir in vinegar. Add salt and pepper to taste. Stir in a bit of fresh chopped parsley.

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