- 4 large potatoes
- 4 eggs
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/2 cup peeled and finely shredded carrot
- 1 1/2 cups mayonnaise
- 1 1/2 cups diced dill pickles (not sweet)
- 3 tablespoons yogurt
- 350 g boneless & skinless chicken breast
- 1 small onion, chopped
- 2 tablespoons cooking oil
- 3/4 teaspoon turmeric powder
- 1/2 cup water
- salt & pepper to taste
For chicken:
Heat oil in a pan over medium heat. Add onions and sauté until slightly golden. Increase heat to medium-high; add chicken and cook until no longer pink.
Add turmeric powder and stir gently. Pour 1/2 cup water, salt and pepper to taste. Cover the pan and cook over medium heat until chicken is tender. Then shred the chicken and set aside.
Meanwhile, wash potatoes and place them into a pot. Pour water until potatoes are covered. Add 1 teaspoon salt and bring to boil. Reduce heat to medium-high and cook covered until done - a fork can easily be poked through them.
Drain water, peel and finely chop (or grate) potatoes.
Cook the eggs. Peel and finely chop (or grate) them.
In a large bowl, combine potato, egg, chicken, lemon juice, olive oil, pickles, carrots, mayonnaise, and yogurt. Add salt and pepper to taste.
Mix well and chill in the refrigerator. Serve with French bread.