Ingredients
2 medium yellow potatoes, cut into 1⁄2
3⁄4 cup carrots, peeled and diced
3⁄4 cup peas, frozen
1⁄2 cup corn, frozen
3⁄4 cup mayonnaise
3⁄4 cup sour cream, full-fat
2 tbsp lime juice, freshly squeezed, (the juice of about 1 lime)
1 tbsp jalapeno brine, (from pickled jalapenos) optional
1 1⁄2 tsp yellow mustard
4 cups chicken, cooked and shredded, (about 1 pound)
1⁄2 tsp kosher salt, plus more to taste
Preparation
Boil a pot of salted water on medium heat and place the potato cubes in. Cook for about 8 minutes or until the potatoes are fork tender.
In a separate medium sized pot, Gently cook and simmer the carrots, peas, and corn together for 3 minutes until they are cooked through.
In a large mixing bowl, whisk together the mayonnaise, sour cream, yellow mustard, lime juice, and jalapeno brine. Toss in the chicken, salt, potatoes, and vegetables, and mix to coat everything. Season with salt to taste.
Place the bowl of salad in the fridge and chill for about 1 to 2 hours. Serve.
