Creamy Potato Chicken Salad With Carrots, Beets And Fresh Herbs Recipe By Chef Boy Logro
- 500 g. Potato cooked cut into cubes
- 300 g. chicken breast, boiled cut into cubes
- 1 pc. Carrots cooked cut into cube
- 3 pcs. Red beets cooked cut into cube
- 30 g. Fresh basil leaves
- ½ cup Sour cream
- ½ cup Mayonnaise
- 2 pcs. Cucumber
- 1 tbsp. Salt
- 1 tsp. Crushed black peppercorn
- Combine all ingredients in mixing bowl except the cucumber.
- Cut cucumber into thin log slices using Mandouline.
- Bed salad bowl with sliced cucumber and fill with mixture of creamy potato chicken salad.
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