For the mayonnaise:
2 eggs
2 tablespoons of lemon juice
2 cups of olive oil
1 and 1/2 tablespoons of mustard
1 tablespoon of English sauce
5 fresh parsley leaves
Salt to taste
For the salad:
500 grams of boneless chicken breast cut into strips
1/4 cup of butter
500 grams of cooked potatoes, cut into cubes
6 green onions cut into cubes
2 green peppers with skin cut into cubes
1/4 cup of chopped fresh parsley
1/3 cup of sliced green olives
1/3 cup of black currants
For the mayonnaise:
2 eggs
2 tablespoons of lemon juice
2 cups of olive oil
1 and 1/2 tablespoons of mustard
1 tablespoon of English sauce
5 fresh parsley leaves
Salt to taste
For the salad:
500 grams of boneless chicken breast cut into strips
1/4 cup of butter
500 grams of cooked potatoes, cut into cubes
6 green onions cut into cubes
2 green peppers with skin cut into cubes
1/4 cup of chopped fresh parsley
1/3 cup of sliced green olives
1/3 cup of black currants
Prepare the mayonnaise: In a blender, add the egg, lemon juice, and olive oil and blend on low speed until a thick paste forms
Add the mustard, English sauce, parsley, and salt
Blend just to mix
Refrigerate
Prepare the salad: Season the strips with salt
In a covered frying pan, cook the strips in butter over low heat until tender
Remove from the pan, cut into strips, and combine with the remaining ingredients
Add the mayonnaise and check the seasoning
Cover and refrigerate until serving time
