What You’ll Need
For the Salad:
2 large russet potatoes
2 boneless chicken breasts, cooked and finely diced (or use beef, turkey, ham, hot dogs, etc.)
1 cup peeled carrots, boiled and finely diced
1 cup peeled parsnips, boiled and finely diced
5 large hard-cooked eggs, finely diced
1 small onion, finely diced
2 celery stalks, finely diced
1 1/2 cups finely diced pickles
1 1/2 cups frozen peas
For the Dressing:
1 to 2 cups mayonnaise, or to taste
1 tablespoon mustard
Salt and pepper to taste
For the Garnish:
Reserved hard-cooked eggs
Reserved cooked vegetables
How to Make It
For making the salad, boil potatoes in their skins in salted water until fork tender. Remove from water and peel off the skin when they are cool enough to handle. Dice finely and reserve.
In a large bowl, add diced potatoes, diced chicken or other meat, diced carrots, parsnips, eggs, onion, and celery.
Squeeze the diced pickles lightly in a paper towel to remove some of their juice (otherwise the salad will be too watery) and add to the rest of the diced ingredients.
Place frozen peas in a colander and run cold water over them to defrost. Drain completely, patting dry, if necessary, and add to the other diced ingredients in the large bowl.
Make the Dressing
In a medium bowl, whisk together mayonnaise, mustard, and salt and pepper.
Assemble the Salad
Add the dressing to the diced ingredients in the large bowl and toss to completely cover.
Transfer to a pretty serving bowl. Cover the entire top with a thin layer of mayonnaise but enough so no salad shows through. Decorate the top with reserved vegetables and hard-cooked eggs.
Cover with plastic wrap and place in the refrigerator to serve chilled or serve immediately at room temperature.