(4 servings)

Ingredients

 2 boiled and peeled potatoes
 2 small boiled carrots
 3 hard boiled eggs
 200 gms peas
 2 pickles
 1 boiled chicken breast
 Mayonnaise (2-4 tbsp or as desired)

Preparation guide

 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.

Tips

 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.

Health benefits

This combination of vegetables, chicken and potatoes provides carbohydrates, proteins, vitamins and minerals, making it a wholesome meal.