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Mediterranean Chicken & Potato Salad
Source: © EatingWell Magazine
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 Reviews:  1   Viewing: 1 - 1  
Rating: 5
by: Joyce Reviewed: 04/17/2008
This was a very good recipe. I doubled the recipe, used fresh parsley from my garden, left out the anchovy's, tomatoes (when in season I'd have them on the side to be added by each individual) and used small white and red potatoes with their skins on. I also used regular mayo, olives with pimentos and about 1/2 the capers. My husband, daughter-in-law and son all loved it. I also found that it was better after setting overnight and actually was even better two days later. I would make it again without the chicken and use it as a regular potato salad.
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