What gives this dish a wonderful twist is the addition of garlic. For extra flavor, the peeled potatoes are cooked in chicken broth. This salad is best eaten after it has stayed at least overnight in the refrigerator.
- 8 cups potatoes, peeled, cut into cubes and cooked in salted chicken broth
- 2 chicken breasts, boiled in salted water and cubed
- 6 hard-boiled eggs, chopped
- 2 cups mayonnaise
- 2 tablespoons white onions, finely chopped
- 1 tablespoon garlic, finely chopped
- 1 tablespoon calamansi juice
- 4 tablespoon salt
- 2 teaspoons white sugar
- 2/3 teaspoon white pepper
- lettuce leaves
- parsley
- 1 hard-boiled egg, sliced
Procedure:
- In a bowl, mix together the potatoes, chicken and eggs.
- Cool before adding the other ingredients.
- In a small bowl, mix the remaining ingredients.
- Add to potato mixture and blend well.
- Cover and refrigerate several hours or overnight before serving.
- Serve on a bed of lettuce leaves. Garnish with parsley and hard-boiled sliced eggs.
