This simple potato salad recipe was inspired by traditional Olivieh salad. The original recipe usually includes eggs and bologna. This recipe used leftover rotisserie chicken and made with simple ingredients that could be picked up at any store.
Gather the ingredients. Place potatoes and carrot in the pot, cover with water, boil till cooked and soft. To test if vegetables are cooked, you should easily insert a fork into the potatoes. Let them cool.
Peel carrot and potatoes, cut into evenly shaped small cubes. Dice pickles. Add to the large mixing bowl, mix.
Mix in peas, add mayo and a pinch of salt, mix one more time.
Mayo could be substituted with a mix of sour cream and mustard.