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Farmer’s Potato and Egg Salad

U.S. Fresh Potato

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Potato Type: Russet
Prep Method: Boiled


AppetizerBreakfast/BrunchSaladSide Dish


U.S. Fresh Potato


  • 3 cups U.S. fresh russet potatoes, boiled and peeled, diced into ¾ inches
  • 4 pieces hard-boiled eggs, diced into ½ inches
  • 1 cup boiled shredded chicken breast
  • 12 pieces black olives, cut in halves
  • ¼ cup red onions, chopped
  • 3 tablespoon flat parsley, chopped
  • 3 tablespoon dill, chopped
  • ¼ cup mayonnaise
  • ¼ cup yogurt
  • 2 tablespoon pickle relish
  • 2 tablespoon apple cider vinegar
  • 2 tablespoon honey
  • 3 tablespoon extra virgin olive oil
  • salt and pepper to taste


  1. Combine all ingredients on a steel bowl and mix gently.
  2. Add salt and pepper to taste.

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Wow thanks chef for this healthy food love it.



Wow thanks chef for this healthy food love it.

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