Salad olivieh perfect for summer

• 6 boiled eggs
• 6 boiled potatoes
• 4 cup chicken
• 4 cup peas
• 1 jar of mayo
• 4 cup persian pickles
• 1 lemon (juice)
• 1 packet salami (optional)
• 1 salt and pepper to taste
• 2 tomatoes for garnish
• 2 cup chopped carrot (optional)
• 1 cup olives (optional)

1. Peel potatoes and boil until cooked, set aside.
2. Boil eggs for about 9mins or longer, peel and set aside.
3. Debone and shred cooked chicken into small pieces, set aside.
4. Mash or cut potatoes roughly and place in a large bowl
5. Dice eggs into small pieces and place with the potatoes
6. Add chicken to eggs and potato
7. If using salami, slice into small pieces and add to the bowl.
8. Dice the persian pickles into small pieces and add to bowl
9. Incorporate mayonnaise, salt, pepper and lemon juice.
10. Leave some mayonnaise to spread on top of salad.
11. (Optional) slice some tomato and garnish on top of salad
12. Best eaten with lebanese bread
13. Leave refrigerated with glad wrap on top

eggs, potatoes, chicken, peas, mayo, persian pickles, lemon, packet, salt, tomatoes, carrot, olives

Taken from cookpad.com/us/recipes/344383-salad-olivieh-perfect-for-summer (may not work)