Tammy’s Secret Chicken and Potato Salad

4 Small Potatoes - 400
2 Hard Boiled Eggs, Grated – 200
4 oz. Cooked Chicken Breast, Shredded - 200
1/2 Cup Mayonnaise – 800
1 Tablespoon Olive Oil - 100
5 Baby Dill Pickles, Grated - FREE
1 Carrot, Peeled and Grated - FREE
3/4 Cup Canned Green Peas - 100
Salt, Pepper and Garlic Powder To Taste - FREE

1. Place potatoes (with peelings still on) in a medium pot, cover with water, add salt. 
2. Boil for 20 minutes or until done.  Drain potatoes and let cool. 
3. Peel and grate cooled potatoes. 
4. In a large bowl combine potatoes, eggs, chicken, mayonnaise and olive oil.  Mix well but gently. 
5. Add pickles, carrot, peas, salt, pepper and garlic powder.  Again mix well but gently. 
6. Cover and chill for two hours. 

Makes six 300 calorie servings.