Chicken Potato Salad recipe

6 servings

2 boneless chicken breast halves, cooked

2 hard-cooked eggs

3 potatoes, cooked

1 1/4 cups pickled cucumbers

1/4 teaspoon salt

2 tablespoons olive oil

2/3 cup mayonnaise

Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces.

Mix all together.

Add the salt and mayonnaise, then the olive oil.

Toss to coat.

Refrigerate for 2 to 3 hours before serving.