Persian Potato Salad Salad e Oliveh

Ingredients

• 6 to 8 potatoes (I like Yukon Gold. If the potatoes are large, use 6. If they're medium-small, use 8.)
• 1 cup cornichons, chopped
• 1 small chicken (baked or boiled and shredded; you could use leftover chicken too)
• 4 hard-boiled eggs, chopped
• 1/4 cup freshly-squeezed lemon juice (about 1 lemon)
• 1/4 cup olive oil, plus more for serving
• 1 to 2 cups mayonnaise (homemade or store-bought)
• Salt and pepper, to taste
• 1 cup canned, fresh, or frozen baby peas
• Bread of your choice, for serving. I like with either warmed flat bread or baguette drizzled with olive oil and toasted.
• Lemon wedges
• Chopped chives, for serving

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