Potato Salad (Salad E Oliveh)

• 6 to 8 potatoes (I like Yukon Gold. If the potatoes are large, use 6. If they're medium-small, use 8.)
• 1 cup cornichons, chopped
• 1 small chicken (baked or boiled and shredded; you could use leftover chicken too)
• 4 hard-boiled eggs, chopped
• 1/4 cup freshly-squeezed lemon juice (about 1 lemon)
• 1/4 cup olive oil, plus more for serving
• 1 to 2 cups mayonnaise (homemade or store-bought)
• Salt and pepper, to taste
• 1 cup canned, fresh, or frozen baby peas
• Bread of your choice, for serving. I like with either warmed flat bread or baguette drizzled with olive oil and toasted.
• Lemon wedges
• Chopped chives, for serving

1. Peel potatoes and boil them whole, until they are fork tender but not falling apart. Drain and rinse with cold water to stop the cooking process. Mash with a hand-held masher.
2. Chop the cornichons. In a large bowl, mix the cornichons, shredded chicken, hard-boiled egg, and potatoes. Add the lemon juice, olive oil, and 1 cup of mayonnaise. Add more mayonnaise according to your taste. Salt and pepper to taste. Then, add the peas, gently incorporating so you don't mash them.
3. Refrigerate overnight. When you serve, heat your bread. Squeeze lemon and drizzle olive oil over the salad and garnish with chives. Scoop with the warm bread.

potatoes, cornichons, chicken, eggs, freshlysqueezed lemon juice, olive oil, mayonnaise, salt, peas, bread, lemon wedges, chives

Taken from food52.com/recipes/12232-potato-salad-salad-e-oliveh (may not work)