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Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes. Drain well and let cool completely.

While potatoes cook, place the chicken breast in a small saucepan and cover with water. Bring to a gentle simmer and cook until the chicken is cooked through, about 10-12 minutes. Remove chicken, let it cool, then shred or finely dice.

In a large mixing bowl, combine the cooled potatoes, shredded chicken, chopped hard-boiled eggs, diced dill pickles, thawed peas, and diced carrots (if using).

In a separate small bowl, whisk together the mayonnaise, yogurt (if using), lemon juice, Dijon mustard, salt, and black pepper until smooth and well combined.

Pour the dressing over the salad ingredients. Gently fold everything together until all ingredients are evenly coated. Be careful not to mash the potatoes too much.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Chilling is crucial for the best taste and texture.

Before serving, taste and adjust seasoning if necessary. Garnish with fresh chopped parsley and cherry tomatoes.


Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes. Drain well and let cool completely.

While potatoes cook, place the chicken breast in a small saucepan and cover with water. Bring to a gentle simmer and cook until the chicken is cooked through, about 10-12 minutes. Remove chicken, let it cool, then shred or finely dice.

In a large mixing bowl, combine the cooled potatoes, shredded chicken, chopped hard-boiled eggs, diced dill pickles, thawed peas, and diced carrots (if using).

In a separate small bowl, whisk together the mayonnaise, yogurt (if using), lemon juice, Dijon mustard, salt, and black pepper until smooth and well combined.

Pour the dressing over the salad ingredients. Gently fold everything together until all ingredients are evenly coated. Be careful not to mash the potatoes too much.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Chilling is crucial for the best taste and texture.

Before serving, taste and adjust seasoning if necessary. Garnish with fresh chopped parsley and cherry tomatoes.
