Multi Color Potato Salad With Chicken And Vegetables inspired by: The Iron You

Ingredients

• 6 purple fingerling potatoes, unpeeled, diced, boiled until just cooked through
• 3 purple carrots, peeled and diced, boiled just until softened a bit
• 10 ounces fresh or frozen green peas, boiled for 30 seconds
• 6 boneless, skinless chicken thighs, roasted and chopped
• 3 eggs, hard-boiled, peeled and chopped
• 12 bread and butter pickle chips, chopped
• 6 ounces full-fat, grass-fed plain yogurt
• 3 teaspoons extra-virgin olive oil
• 3 tablespoons healthy mayonnaise
• 1 tablespoon raw apple cider vinegar
• 1-1/2 tablespoons fresh minced dill
• sea salt and black pepper to taste

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