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sweet peas (or use fresh or frozen) 14.5 oz
Cut up the chicken and set aside.
Boil the potatoes and carrots until they are soft in the middle and let cool to room temperature. Dice potatoes and carrots and combine in a bowl.
Dice the eggs, pickles, and slice the green onions. Add to the bowl. Add the dill and drained sweet peas. Add the chicken. Mix all ingredients well while adding salt and pepper to taste.
Add mayonnaise and mix all the ingredients again. Sprinkle with some dill and refrigerate for at least 2-3 hours.