- 1 kg clean, scrubbed new red potatoes
- 6 eggs
- 1/2 kg chicken
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cups mayonnaise
- salt and pepper to taste
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm for about 15 mins. Drain and set in the refrigerator to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 mins. Remove it from the hot water and then cool, peel and chop. Place chicken in a large, deep skillet and cook over medium high heat until evenly brown. Drain, crumble and set aside. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, chicken, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.