Description
A flavorful chicken potato salad combining creamy textures and tangy dressing, perfect for gatherings or weeknight dinners.
Ingredients
Scale
- 4 medium Potatoes, peeled and cubed
- 2 cups Cooked Chicken, shredded
- 1/2 cup Mayonnaise
- 2 tbsp Dijon Mustard
- 1 cup Celery, diced
- 1/2 cup Red Onion, finely chopped
- Salt and Pepper, to taste
- Fresh Herbs (like dill or parsley), for garnish
Instructions
- Prepare the Potatoes: Wash, peel, and cube potatoes, boil in salted water for 10-12 minutes until fork-tender. Drain and cool.
- Shred the Chicken: Shred cooked chicken using two forks or fingers.
- Chop the Veggies: Dice celery and red onion finely.
- Make the Dressing: Whisk mayonnaise, Dijon mustard, salt, and pepper in a bowl, add fresh herbs.
- Combine Everything: Fold together cooled potatoes, chicken, veggies, and dressing until well mixed.
- Chill and Serve: Transfer to a serving dish, chill for at least 30 minutes, and garnish before serving.
Notes
This salad can be made a day ahead for flavors to meld. Adjust flavors according to preference.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
Keywords: chicken salad, potato salad, creamy salad, picnic food, summer recipe