Chicken Potato Salad Cake
A delicious combination of chicken and potato salad, decorated with cheese slices.
Equipment
- 8-inch springform pan
Ingredients
- 8 oz chicken breast
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- 14 oz dill pickles chopped
- 3 large potatoes chopped
- 1 red onion chopped
- 2 Granny Smith apples chopped
- 2 tbsp mayonnaise
- 3/4 cup sour cream
- salt & pepper to taste
- 25 slices cheese
- 3 oz black olives
Instructions
- Boil the potatoes. If you make small incisions all around the potatoes with a knife before boiling them, the skin will come off very easily later. Once the potatoes are boiled and peeled, cut them into chunks and add them to a bowl.
- Season the chicken breast with salt, pepper, and paprika before frying in a pan on both sides. Cut the meat into chunks and add to the bowl with the potatoes. Also add the chopped red onions, apples, and half of the pickles, as well as the mayonnaise and sour cream before mixing until combined. Season with salt and pepper.
- Add the potato salad to a springform pan and smooth it down with a spoon. Cut the rest of the pickles into thin slices and place them on top of the potato salad cake in a circular fan pattern. Refrigerate the potato salad cake.
- Remove the ring from the springform pan, roll up the cheese slices (spread some mayonnaise on them to make them hold), and place the rolls all around the potato salad cake before garnishing with black olives.
