Potato and Chicken with Mayonnaise and Olives

Introduction

You build this dish in layers: mashed potatoes on the bottom and top, with shredded chicken and mayonnaise in the middle, then finish it with sliced hard boiled eggs, lettuce, and black olives. It serves 6 or more, holds well in the fridge, and is useful when you want a make-ahead meal that can be served slightly cold.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 6 or more

Ingredients

• 10 medium potatoes (yellow, new, or red are a good choice)
• 1 pound of shredded boiled chicken meat
• 100 g mayonnaise
• 25 g butter
• 2 cloves garlic
• Salt
• Pepper
• Lettuce
• 3 hard boiled eggs
• Black olives

Instructions

1. Cook and peel potatoes. Allow to cool, then mash.
2. In a bowl combine the chicken, mayonnaise, onion, salt, and pepper.
3. Line a deep dish with plastic wrap, or place a molding cylinder on a plate.
4. Add the mashed potatoes to form a bed about 1 cm tall at the bottom.
5. Add a second layer of 1 cm of the chicken mixture evenly over the potato.
6. Top the chicken mixture with a final layer of potato, forming a sandwich of chicken inside two layers of potato.
7. Unmold or remove the cylinder.
8. Garnish with lettuce and mayonnaise.
9. Cut the hard boiled eggs in discs and place on top. Add black olives, if desired.
10. This dish can be served slightly cold.

Variations

• Mash the 25 g butter into the potatoes before shaping the layers if you want a richer potato base and a smoother texture.
• Swap the yellow, new, or red potatoes for russets if you want a fluffier mash; the molded shape will be a little less firm.
• Replace the black olives with green olives for a sharper, saltier finish.
• Chill the assembled dish for 30 to 60 minutes before unmolding if you want cleaner layers and tidier slices.

Tips for Success

• Cook the potatoes until a knife slides through the center easily; undercooked potatoes stay lumpy and make the layers crack.
• Let the potatoes cool until just warm before mashing and layering, so the structure holds and the filling does not loosen.
• Mince the 2 cloves garlic very finely so the seasoning spreads through the chicken mixture instead of sitting in strong pieces.
• Press each 1 cm potato layer firmly and level it before adding the next layer to help the dish unmold cleanly.
• Pat the lettuce dry and chill the hard boiled eggs before garnishing so the top stays neat and easy to slice.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. If the dish is still in the mold, cover it tightly and refrigerate before slicing.

This dish is better cold or slightly cool than fully reheated. For the least-chilled texture, let a portion sit at room temperature for 15 to 20 minutes before serving; if you need to warm it slightly, use low microwave power in 10-second bursts and stop before it gets hot.

FAQ

Can you make this ahead of time?

Yes. Assemble it up to 1 day in advance, keep it covered in the fridge, and add the lettuce, eggs, mayonnaise garnish, and olives closer to serving.

What kind of potatoes work best for the layers?

Yellow, new, or red potatoes give you a denser mash that holds shape well. Russets work too, but the layers will be softer and more fragile.

Do you use garlic or onion in the filling?

Can you use another protein instead of chicken?

Cooked turkey is the closest swap and keeps the same texture. Tuna also works, but it makes the filling saltier, so season more lightly at first.