Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

As simple as combining my three favorite mayo-based salads! Cook time is chill time.

Ingredients Nutrition


  1. Combine all ingredients. Salt and pepper to taste.
  2. Refrigerate at least two hours to allow the flavors to meld.
Most Helpful

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 :) "

Chef shapeweaver � April 14, 2010

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

loof March 30, 2009