Filipino Chicken Potato Salad

Method

1. Cover the eggs with water and bring to a boil. Cover, turn off the heat, stand for 10 minutes, then cool in cold water, peel, chop, and refrigerate.
2. Put the potato cubes in a pot with enough cold water to cover and 1 teaspoon salt. Bring to a gentle boil and simmer for 9–12 minutes, until a knife enters easily but the cubes still hold their corners.
3. Drain the potatoes onto a clean tray without rinsing. Steam-dry for 5 minutes, then refrigerate uncovered so the cubes cool without becoming watery.
4. Meanwhile, place the chicken in a saucepan with enough remaining water to cover and 1/2 teaspoon salt. Bring just to a simmer and poach gently for 12–16 minutes, until the thickest piece reaches 74°C. Rest on a clean shallow plate for 5 minutes, then shred or dice and refrigerate.
5. Bring a small saucepan of clean water to a full boil, add the carrot, and let the water return to a boil. Blanch for 1 minute, drain, rinse under cold water, blot dry, and refrigerate.
6. Keep the chicken, potatoes, carrot, and eggs refrigerated until cold, usually 20–30 minutes in shallow containers; warm additions make mayonnaise greasy.
7. Whisk the mayonnaise, condensed milk, black pepper, and remaining 1/4 teaspoon salt in a large bowl. Fold in the cold chicken, potatoes, eggs, carrot, pineapple, relish, and onion without crushing the cubes.
8. Cover and chill for at least 1 hour, then taste and add salt only if needed. If the salad seems loose, chill it before adjusting; if it is dry after chilling, fold in 1 tablespoon more mayonnaise before serving cold.