Oct 3, 2009
Chicken & Potato Salad
1 Lb. all-purpose potatoes, peeled and cut into 1/2-inch pieces
3 Cups shredded cooked chicken
1 Medium Granny Smith apple, peeled, if desired, and chopped
1 Carrot, chopped
1/3 Cup chopped celery
1/4 Cup finely chopped onion
3/4 Cup Hellmann's® or Best Foods® Mayonnaise with Lime Juice*
15 Pimento stuffed green olives, quartered (optional)
2 Tbsp. sofrito
1/2 Tsp. salt
In 2-quart saucepan cover potatoes with water; bring to a boil over medium-high heat. Reduce heat and simmer uncovered 8 minutes or until potatoes are tender; drain and cool slightly.
Meanwhile, in large bowl combine remaining ingredients except potatoes. Add potatoes and toss gently. Serve chilled or at room temperature.
*SUBSTITUTION: Use Hellmann's® or Best Foods® Real Mayonnaise blended with 1 to 2 tablespoons lime juice.