I would like to introduce you to a new salad. In a series of vegetable salads, this one is no different, but among the variety of potato salads it occupies its own niche. I got it by accident, but I liked it and now we periodically cook and eat with pleasure. The salad is distinguished by its simplicity of preparation, modesty of ingredients, which is not to say about the taste. The taste is complemented by fresh notes of red juicy pepper and the sweetness of canned corn. If there is an opportunity to replace it with ordinary fresh boiled corn, it will be even more interesting. It is also advisable to use leeks in the salad. I am deliberately now buying it specifically for salads. It has a soft, unobtrusive taste and aroma.
Ingredients: medium potato tubers boiled in their skins, small pickled cucumbers (necessarily pickled), leeks (about 10 cm of the white part, chopped half rings), canned corn, red bell pepper, boiled or baked chicken, mayonnaise (you can substitute sour cream, but I like mayonnaise), salt, black pepper
Cooking method:
Boil the potatoes in a peel and peel. Cool down. Cut into cubes. Cut the boiled or baked chicken breast into cubes. Cut the onion into half rings. Salt lightly. Cut the pickled cucumbers into cubes. The pepper can be cut into small short strips or into small cubes. Add corn and mayonnaise, salt and pepper. Mix. If the salad seems dry, you can add more mayonnaise to taste. I advise opponents of mayonnaise to sour cream, also to taste.