Directions

1Scrub and place potatoes into sauce pan and cover with water

2Boil potatoes over medium high heat until fork tender

3While potatoes are boiling, dice pickles and hard boiled eggs and set aside in large bowl

4Shred chicken breast into bowl

5Once potatoes are fork tender, rice with cool water want peel off skin

6Add potatoes to bowl, using two forks mix all ingredients together

7Add mayonase, mustard and pickle juilce and mix well

8Salt and pepper to taste

9Refrigerate for at least one hour before serving