Potato Egg Salad

gluten-free ⓘ

4 meals

From a reel by Christoph Bien Kitchen — watch the original

Ingredients

• 1 Kg Potatoes
• 7 Hard Boiled Eggs (3 for the dressing)
• 7 Hard Boiled Eggs (3 for the dressing)
• 2 Pickles
• 3 Spring Onion
• 50g Non Fat Greek Yogurt
• 2 tsp Dijon Mustard
• Splash Pickle Water
• Salt & Pepper to taste
• Salt & Pepper to taste
• 250g Cooked Chicken Breast

Instructions

1. Prepare the dressing by combining three hard boiled eggs, non-fat Greek yogurt, Dijon mustard, a splash of pickle water, salt, and pepper.
2. Combine the cooked potatoes, the remaining four hard boiled eggs, pickles, spring onions, and cooked chicken breast.
3. Mix the dressing into the salad ingredients until well combined.