Note: the first two steps could be done simultaneously.

1.In a deep non-stick frying pan, add 1 cup of water and one large onion cut into large slices. Add Chicken legs or thighs cover and simmer for approximately 30 minutes or until chicken is cooked or falling off the bone.

2. Fill to water to half in a deep pot (similar to boiling pasta) add 1 Tablespoon of Salt and add 6 medium sized mashing potatoes. Boil until soft and suitable for mashing - approximately 30-45 minutes.

3. Fill water to half in a medium size saucepan and add the 6 large size eggs and boil until hard approximately 5 minutes.

(cool eggs, potatoes and chicken (remove chicken from water and onions) before completing the next steps)

4. Once chicken legs have cooled debone and cut into small pieces and place in large mixing bowl or dish (best to make in dish you would like to serve in)

5. Mash cooled potatoes in separate bowl then add the hard-boiled peeled eggs and mash into the potatoes.

6. Mix in Salt and Pepper

7. Mix diced red pepper into the potato and egg mixture.

8. Mix in the potato and egg mixture to cut-up chicken pieces (because most likely that is the dish you would like to serve the salad in)

9. Add can of peas to step 7 and carefully fold into mixture.

10. Smooth out mixture with spatula and clean sides of bowl and rim with cloth or paper towel.

11. Garnish top of mixture with paprika and sprig of parsley in the middle for presentation.

This salad has always been a big hit with friends.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.