Multi-Color Potato Salad With Chicken And Vegetables (Inspired By: The Iron You)

• 6 purple fingerling potatoes, unpeeled, diced, boiled until just cooked through
• 3 purple carrots, peeled and diced, boiled just until softened a bit
• 10 ounces fresh or frozen green peas, boiled for 30 seconds
• 6 boneless, skinless chicken thighs, roasted and chopped
• 3 eggs, hard-boiled, peeled and chopped
• 12 bread and butter pickle chips, chopped
• 6 ounces full-fat, grass-fed plain yogurt
• 3 teaspoons extra-virgin olive oil
• 3 tablespoons healthy mayonnaise
• 1 tablespoon raw apple cider vinegar
• 1-1/2 tablespoons fresh minced dill
• sea salt and black pepper to taste

1. Combine first 6 ingredients in large bowl.
2. Combine rest of ingredients in a small bowl to form a dressing. Toss the dressing into the salad ingredients in the large bowl. Enjoy!

purple fingerling potatoes, purple carrots, green peas, chicken, eggs, bread, fullfat, extravirgin olive oil, mayonnaise, apple cider vinegar, dill, salt

Taken from food52.com/recipes/33126-multi-color-potato-salad-with-chicken-and-vegetables-inspired-by-the-iron-you (may not work)