Salad Oleveih - Persian Potato Salad | Culinary Butterfly

Ingredients

• 1 2-3 pound whole chicken, boiled (or 4 cups shredded chicken meat)
• 1 teaspoon sea salt plus extra if needed
• 3 large potatoes, peeled, boiled, dices
• 3 large eggs, hardboiled, peeled, chopped
• 2 cups diced dill pickes
• 3 cups real mayonnaise
• 1/4 cup lemon juice
• 1/8 cup olive oil
• cherry tomatoes, halved
• black olives, whole or halved