Chicken-Potato Salad

What You Need

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• 1 lb. (450 g) red new potatoes, cooked, cooled and quartered
• 1 container (340 g) Renée's Dill Dip
• 1/2 lb. (225 g) cooked chicken breasts, chopped
• 2 stalks celery, chopped
• 1 small red onion, chopped
• 1/2 cup each chopped red and yellow peppers
• 2 green onions, finely chopped