Boeuf Salad

Ingredients

- Five red potatoes
- One large parsnip
- One large carrot
- One chicken breast
- One cup of sweet peas
- Eight baby dill pickles
- Two pickled bell peppers (if you can't find those, use fire-roasted peppers kept in lemon juice or vinegar for one hour)
- One-two cups of mayonnaise
- Three boiled eggs
- Spices: salt, pepper
- For presentation: two boiled eggs, mayonnaise, olives, extra pickles, fresh parsley



Preparation

•  Boil the eggs, including the ones to be used for presentation (make sure the yolks are firm).
•  Boil the chicken breast for about an hour in a large pot, together with the peeled potatoes, parsnip, sweet peas, and carrot. Periodically remove the foam that forms on top of the boiling soup. You may want to start checking with a knife about 45 minutes in, and remove the pot from heat once a knife starts to easily slide through the largest potato.
• Remove from heat and drain. You may want to save the water and use it for a soup.
•  Carefully dice the boiled vegetables, the chicken, and the pickles. You want all pieces to have about the same size - aim for something slightly slightly bigger than a pea. Place everything in a large bowl.
•  Take three of the boiled eggs, cut them in two, and separately the yellows. Dice the egg whites, and add to the other diced ingredients.
• Add the spices, to taste. Be careful with the salt - the pickles are already fairly salty.
• Finally, you want to add as little mayonnaise as possible, but make sure that the whole dish stays together. You may want to add a few spoons of mayonnaise, mix everything together, check the overall consistency, and repeat if not yet ready.

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