Chicken and Potato Salad Recipe
A delicious and hearty chicken and potato salad, perfect for any occasion. This creamy dish combines tender chicken, fresh potatoes, crunchy celery, and a tangy dressing. Whether you serve it as a side or a main course, it's sure to be a hit!
Ingredients
- 2-3 chicken breasts (cooked, shredded or cubed)
- 4-5 medium potatoes (peeled and cubed)
- 1 cup mayonnaise (or Greek yogurt)
- 1 cup mayonnaise (or Greek yogurt)
- 2-3 stalks celery (chopped)
- 1 small red onion (chopped, optional)
- 2 tbsp fresh parsley (chopped, for garnish)
- Salt and pepper (to taste)
- 2 tbsp olive oil (optional for extra creaminess)
Instructions
- Cook the Potatoes: Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook for 10-15 minutes or until they are soft and easily pierced with a fork. Drain and let cool.
- Cook the Potatoes: Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook for 10-15 minutes or until they are soft and easily pierced with a fork. Drain and let cool.
- Assemble the Salad: In a large mixing bowl, combine the cooled potatoes, chicken, chopped celery, and optional red onion.
- Make the Dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, salt, pepper, and olive oil (if using).
- Combine: Pour the dressing over the salad ingredients and gently mix to combine.
- Garnish and Serve: Garnish with chopped parsley and serve immediately, or refrigerate for an hour before serving for better flavor.
Notes
- You can use Greek yogurt instead of mayonnaise for a lighter version.
- Add extra vegetables like bell peppers, peas, or roasted vegetables for a twist.
- This recipe can be made ahead and stored in the fridge for up to 3-4 days.