Preparation:
For olive mayonnaise, in a food processor bowl or blender container combine olives, egg product, lemon juice, garlic, mustard, salt, and ground red pepper. Process or blend till olives are pur‚ed. With the processor or blender running, add oil in a thin, steady stream. (When necessary, stop the machine and use a rubber spatula to clean the sides of the bowl.) Set aside 1 cup of the mayonnaise. Cover and store remaining mayonnaise in the refrigerator for up to 2 weeks.
For salad, cut unpeeled potatoes into quarters. In a medium saucepan cook potatoes, covered, in a small amount of boiling lightly salted water for 10-15 minutes or till tender; drain. In a large mixing bowl stir together potatoes, the 1 cup olive mayonnaise, the cooked chicken, red sweet pepper, and green onion. Cover and chill for at least 2 hours. Serve on lettuce leaves.
Preparation Time: 3 hours 50 minutes Servings: 4 |
