1tablespoonbrine from pickled jalapenos,mild or hot (optional)
3/4teaspooncoarse kosher salt,plus more to taste
In a small saucepan, add potatoes. Cover completely with water, cover with lid, and bring to a boil over high heat.
Reduce heat to simmer and cook for 8 minutes, or until potatoes are cooked through. Carefully drain the water and set aside.
In a medium microwave-safe bowl, add the frozen mixed vegetables and microwave on high for 4-6 minutes, stirring halfway through, until fully thawed. Set aside.
In a small bowl, add the mayonnaise, sour cream, lime juice, pickled jalapeno brine, and salt. Whisk together to combine.
In a large bowl, add the cooked potatoes, thawed mixed vegetables, shredded chicken, and mayonnaise mixture. Toss together to combine.
Taste and season with more salt or pickled jalapeno brine to your liking.
Refrigerate for 1-2 hours, or until chilled. Serve with saltine crackers, on tostada shells, with tortilla chips, or in a sandwich.
Veggies: A bag of frozen mixed vegetables usually includes a mix of green beans, carrots, corn, and peas.
Chicken: You can use any leftover shredded chicken you have in the fridge. If you don’t have any, here’s an easy recipe for shredded chicken that you can make right at home. If you don’t have time to make your own, I recommend buying a cooked rotisserie chicken from the grocery store and shredding it at home.
Pickled jalapeno: The pickled jalapeno brine adds a nice tangy and vinegary flavor that compliments the mayonnaise and sour cream. You can use mild or hot pickled jalapeno brine depending on whether you like spicy food or not.
To make it extra creamy, mix in more mayonnaise to your liking.
To make it spicy, serve the salad with pickled jalapeno slices to add heat to each bite.