Ingredients
4-5 small red potatoes
1 PD. Of shredded chicken
½ cup chopped giardiniera (pickled vegetables in a jar)
⅓ cup of the pickling juice from the giardiniera jar
3 boiled eggs, roughly chopped
3 roasted red peppers from a jar
¼ cup chopped spanish olives
1 ½ cup mayo or more if you like it creamier
1 cup cooked peas
Salt & pepper to taste
Handful of chopped chives
Instructions
Boil your potatoes (skin on) over high heat for 20-25 or until tender. Make sure to not overcook so they don’t fall apart. Discard the water & let them cool.
Once cooled, peel the skins off of your potatoes, finely dice and add to your large mixing bowl. Smash them down just a bit, not too much. Add your pickled vegetables, peppers, mayo & olives and stir until nice and combined. To this mixture add your pickling liquid, S&P, peas & chicken and mix again. Top off your finished ensaladilla with chopped eggs, red pepper & chives
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