Chicken Potato Salad

1. 1

   Boil your noodles, eggs, and potatoes in separate pots until they are fully cooked.

2. 2

   Once everything is done boiling, put it to the side to cool down.

3. 3

   Drain the noodles.

4. 4

   Peel the shells from the eggs and dice.

5. 5

   Put diced eggs to the side in separate bowl.

6. 6

   Peel the skin from the potatoes and then dice.

7. 7

   Put diced potatoes to the side in separate bowl.

8. 8

   Open and drain the canned chicken.

9. 9

   Shred one of the chicken cans into a big bowl.

10. 10

    Mix your drained noodles, diced eggs and potatoes into the bowl with the chicken.

11. 11

    Shred the second can of chicken on top of the noodles, eggs, and potatoes.

12. 12

    Add the mayo and mustard to the mixture.

13. 13

    Mix all the ingredients together until its blended well and everything is covered by the mayo and mustard.

14. 14

    Let it cool down for 30 minutes in the refrigerator.

15. 15

    Serve the pasta salad on tostadas or tortilla chips!

* Per serving · 4 servings · Values may vary.

No additional tips available.