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Ingredients

• You will need: this is my own version....it doesn't include boiled parsnips, which are often used.
• 2 chicken breasts,cooked, diced*
• 2 large baking potatoes, cooked,diced
• 1 cup carrots,boiled,diced
• 1 1/2 cups diced pickles
• 1 1/2 cups frozen peas
• 4-5 ex large eggs, boiled,diced
• 1 TBS mustard
• salt and pepper to taste
• 1-2 cups mayonnaise
• extra ingredients for boiling chicken:
• *(if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. The bones impart a ton of flavor to the stock.You can then just remove the breast meat to use in the salad. If you don't want to make any stock, just use regular chicken breast. )
• 1 onion
• 2 celery stalks
• 2-3 carrots
• 1 parsnip (optional)
• To decorate:
• use parsley, olives, reserved boiled vegetables, egg etc.
• Directions:
• Important: If you would like to decorate your salad, remember to reserve some vegetables,egg,etc.
• boil potatoes in their skins in salted water till fork tender.
• Boil eggs till hard. Set aside. Place chicken breasts in a pot with water(sort of like making a soup). water doesn't have to be exact but you should have plenty(maybe 6-8 cups). Place about 2-3 carrots, a stalk or two of celery and 1 onion. Add some salt ( about 1 TBS kosher salt). Bring to boil and then simmer till carrots are tender and chicken is cooked. Remove chicken and carrots to use for the potato salad. You can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc.
• Dice chicken, potatoes, carrots(parsnip too, if you are using), and eggs. Dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn't become too watery). Place frozen peas in a colander.Place under running warm water to defrost them . Drain completely and add to the rest of the diced ingredients.
• Add mustard and pepper and 1 cup mayo.
• Mix till combined taste for seasoning.
• Add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . You might need the full 2 cups. This depends on preference...use less if you don't want it too creamy or use more if you like it creamier. Place in a nice serving dish and spread a thin layer of mayo...Decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). Since I didn't have too much time to decorate, wasn't planning on posting, and forgot to reserve some vegetables, I kept it rather simple.

Description

Http://homecookinginmontana.blogspot.com/2009/07/romanian-potato-saladsalata-de-boeuf.html

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