Salad Olivieh Recipe

• 6 large Potatoes
• 2 cups Mayonnaise
• 1 stalk Celery (diced)
• 8 hard-cooked Eggs (chopped)
• 1 whole Rotisserie Roast Chicken (pulled and diced)
• 2 tbsp Mustard
• 1/4 cup pitted Green Olives (chopped)
• 1 tbsp Salt
• 3 large Dill Pickles (chopped)

• Put the potatoes in a large pot and cover them with salted water. Bring to a boil.
• Reduce the heat to medium-low. Simmer covered for 30 minutes, or until the potatoes are fork-tender.
• Drain and cool the potatoes. Then, peel and dice them.
• Put the diced potatoes in a large mixing bowl and refrigerate, until they are cold.
• Fold in mayonnaise, celery, eggs, chicken, mustard, olives, salt, and pickles, once the potatoes are cold.
• Refrigerate the salad for two hours before serving.