This is best to prepare ahead of time so that it will have time to cool before serving.
Remove the fat and skin from:
2 chicken breasts (about 500gm)
Place in a pan, and add:
300-600 ml water
1-2 chicken bouillon cubes
Boil on a low flame, covered, for 5 minutes. Turn off fire, and leave until cool. Remove the chicken and save the broth for Tofu Egg Soup, which goes nicely with this meal.
When chicken is cool, shred it and set it aside.
While the chicken is cooking, wash thoroughly (no need to peel) and cut into roughly 1½ cm cubes:
Mix in a large bowl:
¼ C mayonnaise
¼ C thick yogurt (like Greek yogurt)
2 T French mustard
2 T German dill pickle juice
½ C finely minced onion*
½ t freshly ground pepper
½ t salt
Then add and mix in any combination of, or all, of the following:
2 thinly sliced dill pickles
1 small thinly sliced cucumber
¼ C sliced black olives
other vegetables of your choice
Add shredded chicken and mix in, then add potatoes and stir until everything is mixed thoroughly. Place in an airtight container in the refrigerator to cool until serving.
*If you prefer your onions soft and slightly cooked, add the chicken and potatoes to the dressing while they are still a bit hot. Their heat will suffice in cooking the minced onions. Add the other vegetables after the salad has cooled.