1,200 kg of fried potatoes, coarsely chopped
2 carrots that are not too cooked, coarsely chopped
1/2 green or red bell pepper, cooked and finely chopped (optional)
3 sprigs of salted parsley, well minced
2 apples (one red and one green) cut into small cubes with their peels
1 can of peas
15 almonds or 20 hazelnuts, shelled and finely chopped
2 chicken breasts cooked and shredded
200g of prosciutto cut very thinly
1 large onion, coarsely chopped
juice of 2 lemons
salt to taste
olive oil
6 tablespoons of mayonnaise
black pepper to taste
1,200 kg of fried potatoes, coarsely chopped
2 carrots that are not too cooked, coarsely chopped
1/2 green or red bell pepper, cooked and finely chopped (optional)
3 sprigs of salted parsley, well minced
2 apples (one red and one green) cut into small cubes with their peels
1 can of peas
15 almonds or 20 hazelnuts, shelled and finely chopped
2 chicken breasts cooked and shredded
200g of prosciutto cut very thinly
1 large onion, coarsely chopped
juice of 2 lemons
salt to taste
olive oil
6 tablespoons of mayonnaise
black pepper to taste
Fry the potatoes overnight and store them in a covered container hermetically sealed
You can also fry the potatoes eight hours before serving the salad if you want
Combine all the other ingredients
When serving, combine with the fried potatoes
Serves 8-10 people.
