Potato Salad with Pickles and Chicken

Type: Salad
Cut: Breast Fillet
Style: Western

Ingredients
1.25kg whole tiny new potatoes
Water
1 cup whole egg mayonnaise
1/2 cup chopped onion
2 tablespoons chopped dill pickle
2 tablespoons white wine vinegar
2 tablespoons Dijon-style mustard
1 tablespoon roughly chopped fresh dill
1 teaspoons freshly ground black pepper
Zest of 1 lemon, finely grated
2 cups chopped cooked chicken
2 hard-cooked eggs, peeled and chopped

Instructions
Cook potatoes, covered, in boiling, lightly salted water 20 minutes, just until tender. Drain. Cool potatoes; cut into bite-size pieces.

Meanwhile, in a very large bowl, stir together mayonnaise, onion, dill pickle, vinegar, mustard, dill, zest and pepper. Gently fold in potatoes, chicken, and eggs. Cover and chill before serving.

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