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Ingredients

• The salad:
• • 1 lb (500g) pasta of your choice, cooked al dante, with two large bay leaves. Large elbow, rotini or rigatoni work well.
• • 1 large free range chicken or small duck cut into four pieces and cooked as below and then taken off the bone. This should give you 1 ½ to 2 lbs (700 to 900g) of boneless meat.
• • 4 hard boiled eggs, sliced.
• • ¼ cup chopped red bell pepper.
• • 1 tsp finely chopped medium chilies (jalapeño, problamo, etc) or chili flakes. (optional)
• • 2 Tsp chopped kalamata olives (optional but nice)
• • 4 fresh mushrooms, thin sliced.
• • ¼ - ½ cup frozen corn.
• • ¼ cup frozen green beans.
• 2 lg raddish, sliced
• • 1 stalk of celery, remove strings and coarse chop or thin slice.
• • ¼ cup finely chopped, mild onion.
• • ½ cup grated fresh carrot.
• The dressing:
• • 1 cup real mayonnaise, more or less to taste.
• • 6 Tbs. olive oil, I like the old fashioned kind for the flavor.
• • 1 Tbs good prepared mustard, your choice of type.
• • 2 - 4 Tbs dry white wine, or wine vinegar.
• • Pinch or two of basil, to taste.
• • 1 or 2 sprigs of parsley, chopped fine.
• • 1 sprig cilantro, chopped fine.
• • salt and fresh ground pepper to taste.
• • 1-2 Tbs fresh lemon juice, to taste.
• • 4 Tbs sour cream.
• • 1 tsp parmesan cheese, optional.
• • water or wine to adjust consistency.
• • 2 – 4 drops of liquid smoke, if you’re cooking the bird in the oven (optional).

Description

Same Motivation, Different Taste. Yes, It Would Be Fair To Say There Are Similarities Between This Dish And “just Another Potato Salad”. However, Aside From The Strong Mayo Component, They Are Really Quite Different In Texture And Taste. This Dish Is

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