Potato salad

Potato salad with chicken breast and pickles

Preparation time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes
Servings: 4-6

Welcome to the world of culinary delights! Today I will share a recipe that is not only simple but also full of flavor and comfort. It is a potato salad with chicken breast and pickles, a perfect combination for a quick lunch or a light dinner. This recipe was given to me by Mrs. Sica Drăghici, and after trying it, I had no regrets. So, let's get started!

Ingredients:

For the salad:
- 1 kg potatoes
- 6-7 pickles
- 1 chicken breast (about 400 g)
- 6 tablespoons mayonnaise
- a bunch of fresh parsley
- salt and pepper to taste

For the mayonnaise:
- 2 eggs
- 300 ml oil (preferably sunflower oil)
- 1 teaspoon mustard
- juice of one lemon
- salt to taste

Step by step: Preparing the salad

1. Boiling the ingredients:
Start by peeling the potatoes. Wash them well under cold running water to remove impurities. Place them in a pot with water, along with the chicken breast. Boil over medium heat for 15-20 minutes, or until the potatoes are tender and the chicken breast is fully cooked. It is important not to overboil the potatoes to avoid turning them into mash.

2. Preparing the pickles:
While the potatoes and chicken are boiling, take the pickles, peel them (if necessary), and chop them finely. Place them in a strainer to drain excess liquid so that the salad is not too watery.

3. Making the mayonnaise:
In a bowl, place the two eggs, mustard, salt, and lemon juice. Using a hand mixer or whisk, start mixing the ingredients, gradually pouring in the oil in a thin stream. Continue mixing until the mayonnaise becomes creamy and thick. Taste and adjust the salt as needed.

4. Assembling the salad:
Once the potatoes are boiled, drain them and let them cool slightly. Cut them into equal-sized cubes. Also, cut the chicken breast into cubes. In a large bowl, combine the potatoes, chicken breast, pickles, and chopped parsley. Add the mayonnaise and mix gently to avoid mashing the potatoes. Season with salt and pepper to taste.

5. Serving:
The potato salad with chicken breast can be served immediately, but it is even tastier after sitting in the fridge for a few hours, allowing the flavors to meld. You can serve it as is, or add a garnish of green leaves for a more vibrant look.

Useful tips:

- Calories and nutritional benefits: This salad is a good source of carbohydrates from potatoes, protein from chicken breast, and healthy fats from mayonnaise. A serving has about 350-400 calories, depending on the amount of mayonnaise used. It is ideal for a balanced lunch or a light dinner.

- Possible variations: If you want to enhance the recipe, you can also add green or black olives, boiled carrots cut into cubes, or even peas. These additions not only improve the flavor but also the appearance of the salad.

- Frequently asked questions:
- Can I use sweet potatoes instead of regular potatoes? Yes, sweet potatoes add a hint of sweetness and a vibrant color to the salad.
- How can I make the mayonnaise lighter? You can replace some of the oil with Greek yogurt for a healthier option.
- What other recipes pair well with this salad? It is wonderful alongside grilled steak or baked salmon, but also with a refreshing drink, such as fruit tea or fresh lemonade.

In conclusion, the potato salad with chicken breast and pickles is an excellent choice for a quick and delicious meal. With simple ingredients and easy-to-follow steps, you will achieve a result that will impress anyone. Don't forget to experiment with the ingredients and add your own touches! Enjoy!

 Ingredients: 1 kg potatoes, 6-7 pickled cucumbers, 1 chicken breast, 6 tablespoons of mayonnaise, a bunch of parsley, salt and pepper to taste. Mayonnaise: 2 eggs, 300 ml oil, 1 teaspoon mustard, juice of one lemon, salt.

 Tags:  potato salad potatoes chicken breast cucumbers eggs parsley