Olivier Potato Salad

Ingredients:

• 1 lb yellow potatoes
• 1 boiled carrot
• 4–5 oz chicken breast
• 2 small dill pickles
• 2 small Persian cucumbers
• 1 cup green peas (or 1 can, drained)
• 6 boiled eggs
• 1 can sweet corn, drained
• ¼ cup finely chopped parsley
• 2–3 green onion stalks, finely chopped
• Avocado oil mayonnaise (about 4 oz, more as needed)
• Salt and pepper, to taste

Instructions:

1. Boil the potatoes and carrot until just fork-tender. Transfer to an ice bath, then peel and cut into small cubes.
2. Boil the eggs for 10 minutes, transfer to an ice bath, peel, and chop.
3. Finely chop the dill pickles and lightly drain excess juice. Finely chop the cucumbers and drain excess liquid.
4. Boil the chicken breast until cooked through, then shred and finely chop.
5. In a large bowl, combine potatoes, carrot, eggs, chicken, pickles, cucumbers, peas, corn, parsley, and green onion.
6. Add mayonnaise starting with about 4 oz and gently mix. Add more as needed until creamy. Season with salt and pepper to taste.
7. Refrigerate for at least 1–2 hours before serving for best flavor.