Cold Chicken and Potato Curry Salad

So, my mom was raving about this super easy chicken salad dish about 4 summers ago, and when I asked for the recipe, this is what she gave me over the phone:

Well, except the eggs. I added those.

But seriously?

What kind of directions are these??

That's my mom for you ;)

Anyway, every time I crave this recipe, I use this as the base and make it my own way. 

So, here's my recipe using these silly directions:

I cook two large breasts of chicken, drizzled in olive oil, sprinkled with salt and pepper in a 375 degree oven until done, which takes about 35 to 40 minutes. Then I cut them up into bite size pieces and let cool in a bowl.

Then I add around eight or so tablespoons of mayonnaise, about a tablespoon of curry ( I like curry so usually more), salt and pepper to taste and the juice of half a lemon.

I mix it all up and set it in the fridge.

Then I peel about 4 Idaho potatoes, cut them into bite size pieces and boil them in water for about 15 minutes. Make sure to check them about ten minutes in, because you want them to be soft, but not mushy. Then I drain and set them aside to cool.

Next is the four hard boiled eggs.

I'm assuming you don't need directions for those :p

Look how cool my 1940s egg cutter is though....

Gosh I love it!

Pretty cute, huh?

Next, I mix three of the cut up eggs and the cooked potatoes into the chicken mixture, set a few cut eggs on top for cuteness and cover that puppy up with cling wrap and leave in the fridge until dinner.

Then I serve it on a bed of lettuce when it's time to eat.

Sometimes, I serve hot bread with it, but sometimes not. It really depends on how hot it is in the summer, which is when I usually make this.

It's best to make it ahead, either the day before or the morning of, so that the flavors will meld. Which is actually a bonus during hot days, because you don't have to stand over a hot stove.

Have I mentioned that I don't have central air?

xo

rue