Chicken Potato Salad

Ingredients

• 6 large potatoes
• 1/2 pound chicken breast or thigh meat, boneless and skinless
• 1 medium carrot, peeled and diced
• 3 hard-boiled eggs, peeled and coarsely chopped
• 1 small onion, peeled and diced
• 1 cup crushed pineapple, drained
• 1/4 cup sweet pickle relish
• 1/2 cup ham, cubed
• 1 cup mayonnaise
• 1/4 cup sweetened condensed milk
• salt and pepper to taste

Steps

1. 1

   Under cold running water, rinse potatoes well. In a pot, place potatoes and enough cold water to cover. Over medium heat, bring to a boil. Cover and cook potatoes for about 12 to 15 minutes or until tender yet not falling apart.

2. 2

   Drain potatoes and allow to cool. Peel and discard skins. With a knife, cut into 1-inch cubes.

3. 3

   In a pot, add chicken and enough water to cover. Bring the water to a boil and then lower heat. Simmer chicken for about 15 to 20 minutes or until cooked through.

4. 4

   Drain chicken from liquid, allow to completely cool, and shred. Set aside.

5. 5

   In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. With a slotted spoon, remove from water and plunge into an ice bath until completely cool. Drain and set aside.

6. 6

   In a large bowl, combine potatoes, chicken, carrots, eggs, onions, crushed pineapple, sweet pickle relish, ham, mayonnaise, and condensed milk. Gently stir together until evenly distributed.

7. 7

   Season with salt and pepper to taste. Refrigerate for about 30 minutes to allow flavors to meld.