Ingredients
1
whole chicken breast, poached, boned, and skinned, or 1/2 lbs lean cooked veal.
1
lbs all-purpose potatoes, boiled in their skins and peeled.
2
medium Cucumbers in Brine.
1
cup cooked fresh or frozen peas.
1
medium onion, finely chopped.
2
hard-boiled eggs, peeled and quartered.
8
large black Greek olives.
Directions
1.
Cut the cooked chicken and potatoes into 1/2-inch cubes.
2.
Peel the cucumbers and also cut into 1/2-inch cubes. In a large bowl, combine the meat, potatoes, cucumbers, green peas, and onion.
3.
Add the mayonnaise and mix gently, so those ingredients are not mashed.
4.
Refrigerate the salad until serving time (but for no longer than 4 hours)
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