As simple as combining my three favorite mayo-based salads! Cook time is chill time.
Make and share this Chicken-Egg-Potato Salad recipe from Food.com.
- Combine all ingredients. Salt and pepper to taste.
- Refrigerate at least two hours to allow the flavors to meld.
I made this recipe on 4/13/14 for the " Soup-Salad-Sandwich "event in the Cooking Photo Forum. Since it was just made for me the recipe was adjusted as follows, the full amount of potatoes and chicken were used. Since I don't like celery extra onion was used, and I used two hard boiled eggs. And the amounts of the rest of ingredients were adjusted to my tastes.After it was chilled for a couple of hours, a " quality taste control " was made and I decided to add a bit more dill. I have to agree with loof, the mustard and dill gave it a great flavor. Thank you for posting and, " Keep Smiling :) "
Terrific! Just loved the dressing - the mustard and dill gave it a great flavor. I don't care for onion so left it out and used a little extra celery. I used leftover Chesapeake Greek Chicken and it went perfectly in this salad. Thanks for posting this great recipe! Made for Spring PAC 2009