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Use Grilled chicken breast shredded.
Provide Fresh potatoes, diced, boiled but not marshy.
Use hard boiled eggs chopped.
You need cucumber cubed.
Provide mayonnaise.
You need soup cream / sour yogurt.
Prepare Sea salt and black pepper.
You need mustard.
You need Some handful of toasted cashew nuts chopped.
Provide maple syrup for sweetness.

Serve the cold chicken and egg potato salad in the artichoke cups. Grilled Chicken Legs with Bean Salad and Potato Cakes. Let cool slightly and then transfer to a work surface and slice into bite-sized pieces. Grilled pork cutlet with homemade apple sauce, mashed potato and steamed greens.

Get a clean salad bowl., add all the ingredients together.... top off with salt and pepper..
Mix the mayo sour cream, and maple syrup use as your dressing...drizzle generously over the salad, add the toasted cashew nut and chilled for 30mins to let all the ingredients soak up the dressing....and enjoy as a meal. In the picture, I dressed it up with some chopped sweet green pepper as topper..

Grilled potato salad is a tasty twist on this classic summer side. Grilling the potatoes gives smoky flavor and a simple dressing adds a tangy note. Test cook Julia Collin Davison shows host Christopher Kimball how to make the ultimate Grilled chicken Leg Quarters with Lime Dressing. Then, equipment expert Adam Ried reviews aprons in the Equipment Corner. Next, test cook Bridget Lancaster makes a regional specialty, Texas Potato Salad.

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