Time:60 min, Prep: 30 min. Cook: 30 min.
- 4-5 medium new red potatoes
- 3 carrots
- 300 g fresh peas
- 3 hard-boiled eggs
- 400 g chicken breast, cut into cubes
- 160 g canned artichoke hearts
- 3-4 pickles
- 4 tablespoons mayonnaise
- Fresh dill
- Salt and pepper
- A few whole black olives to garnish
Wash potatoes thoroughly, put them in a pot with salted water and boil them for about 20 minutes or until tender when pierced with a knife. Drain water, let potatoes cool, peel and cut them into small chunks.
Blanch the carrots in boiling salted water until tender but still firm to the bite. Rinse under cold water, then drain. Repeat with the peas. Cut carrots, artichokes and pickles into small chunks.
Boil the chicken breast pieces for 15-20 minutes and in a separate pot boil the eggs for 10 minutes. Remove the shell from the hard-boiled eggs and cut them into cubes.
Place all the vegetables and chicken breast in a bowl. Add the mayonnaise and fresh dill, toss to combine and season to taste. Arrange on a serving dish and garnish with black olives and a little sprinkle of dill.