Chicken Potato Salad

This recipe cam from my mother-in-law and is a great one for potlucks and summer BBQ meals.  Heck, my family likes it so much that we will even have it as a main course.  Why not, it has chicken, potatoes, and eggs in it.  Makes sense, right?  Warning, if you make this for a crowd, be prepared to hand out the recipe.

Chicken Potato Salad

Ingredients:
4 potatoes
1 whole rotisserie chicken, deboned and chopped
4 hard boiled eggs, peeled and chopped
4 dill pickles, chopped
1 2.25oz can sliced olives
1/3 cup green olives, pitted
3/4 cup mayonnaise
1/2 cup sour cream
4 tsp. dijon mustard
salt and pepper to taste

Directions:
1.  Wash, peel, and cut potato into chunks.  Place in a pot and fill with cold water until potatoes are covered by an inch.  Bring to a boil and let them boil until they are fork tender.  This means that you can easily stick a fork in one of the chunks but it doesn't fall apart.  Strain and let cool.

2.  In small mixing bowl, combine mayonnaise, sour cream, dijon mustard, salt, pepper and stir well.  Place the rest of your ingredients in a serving bowl, add mayonnaise mixture.  Stir until salad is evenly coated. 

3.  Refrigerate for 1 hour.  Serve.