My Mom’s Olivier Potato Salad

1. Boil potatoes & carrot: Bring a pot of water to a boil. Add whole potatoes and carrot and cook until just fork-tender. Transfer immediately to an ice bath. Once cool, peel and cut into small cubes.
2. Boil eggs: Bring water to a boil, gently add eggs, and cook for 10 minutes. Transfer to an ice bath, peel, and chop.
3. Prepare vegetables: Finely chop pickles and drain off excess pickle juice. Finely chop cucumbers and lightly drain any excess liquid.
4. Cook chicken: Boil chicken breast until cooked through. Shred, then finely chop.
5. Assemble: In a large bowl, combine potatoes, carrot, eggs, chicken, pickles, cucumbers, peas, corn, parsley, and green onion.
6. Dress: Add avocado oil mayo, starting with about 4 oz, and gently mix. Add more as needed until creamy. Season with salt and pepper to taste.
7. Chill: Refrigerate for at least 1–2 hours before serving. Chop everything small — that’s the secret.