- 2 cups of chicken scraps (they can be from the carcass, neck, and wings)
- 1 onion
- 3 eggs
- 1 roasted red bell pepper
- ½ cup of olives
- 1 cup of mayonnaise
- Salt and pepper to taste
- 500 grams of potatoes
Peel and wash the potatoes. Cut them into cubes and boil them in salted water, avoiding overcooking. When they are ready, drain them and let them cool.
Boil the chicken in water with salt and a bay leaf. When the meat is tender, remove it from the pot and reserve this broth for other dishes. Shred the chicken, discard the bones, and keep the meat. I recommend using necks, wings, and carcasses for this preparation.
In another pot, boil the eggs for 10 to 15 minutes. Let them cool, peel them, and cut them as you like. Chop the olives into thin slices. Cut the roasted pepper into thin strips.
In a large bowl, mix all the ingredients you have prepared. You can start by adding the potatoes, then the chicken pieces, the onion, some of the peppers, and the olives. Finally, add the mayonnaise, and if you wish, add a tablespoon of mustard. Mix carefully to avoid breaking the potatoes. Once everything is combined, check the salt level and add pepper if you like.
Refrigerate for at least half an hour, well covered.
To decorate it, you can use roasted bell pepper, olives, or other ingredients of your choice.
Enjoy your meal!!