- 6 large potatoes
- 2 cups mayonnaise
- 1 stalk celery, diced
- 8 hard-cooked eggs, chopped
- 1 whole rotisserie roast chicken, pulled and diced
- 2 tablespoons mustard
- 1/4 cup chopped pitted green olives
- 1 tablespoon salt
- 3 large dill pickles, chopped
- Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender enough to pierce with a fork, about 30 minutes. Drain and allow cool, then peel and dice. Place the diced potatoes into a large mixing bowl and refrigerate until cold. Once cold, fold in the mayonnaise, celery, eggs, chicken, mustard, olives, salt, and pickles. Refrigerate 2 hours before serving.