Free-range chicken and potato salad

Here is a nice idea for a starter of late summer,
to prepare you have to boil the potatoes in salted water (be careful, it starts with cold water) with the skins for about 45 minutes, once cooled peel and cut into cubes.
For the chicken you can use anywhere, you do it by immersing it in boiling water already boiling with celery, carrots and onions, when the chicken is tender drain and let cool.
Once cooled you can cut it into cubes and mix with the potatoes, add salt and pepper and a drizzle of olive oil and some fresh grass like marjoram, chives and oregano (chopped these herbs give flavor and allow you to use less salt, the better for your health!).
For those who want to overdo it can cut the thin slices of bread and toast them in the oven, they will be excellent croutons!