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

Cooking Instructions:

  1.  Combine all ingredients in mixing bowl except the cucumber.
  2. Cut cucumber into thin log slices using Mandouline.
  3. Bed salad bowl with sliced cucumber and fill with mixture of creamy potato chicken salad.

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