We all love a good potato salad at our BBQs. There are probably hundreds, even thousands of different ways to make potato salad out there on the Internet and in cookbooks. But a Chicken Potato Salad? You don’t see that every day.
The last time I made this Potato Salad was for our last family BBQ. It got rave reviews so I just had to share the recipe with all of you as an idea for your next BBQ.
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I keep saying BBQ as that is an obvious choice for a BBQ but you can make this delicious side dish anytime you want! This potato salad is as good as my Old Fashioned Potato Salad.
Gather your Ingredients
You will need the following ingredients to make this Chicken Potato Salad recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Chicken – you can also use rotisserie chicken if you prefer
- Russet Potatoes – Yukon Gold is a great substitute
- Carrots
- Frozen Peas – use your favorite brand of peas
- Hard Boiled Eggs
- Baby Pickles
- Red Onion – if you must, you can substitute for a yellow onion
- Fresh Dill
- Mayonnaise – try to use a good brand like Hellman’s or Duke’s mayonnaise
- Salt & Pepper
How to Make Chicken Potato Salad
- Place chicken breasts in a medium saucepan (cut large breasts in half), cover with water, add 1 tsp salt and bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes or until cooked through. Drain and let rest until cool enough to handle then dice.
- Finely dice carrots, then peel and dice potatoes the same size as carrots. Place carrots and potatoes into a medium pot and cover with water. Add 1 tsp salt and bring to a boil. Continue cooking uncovered for 10-12 minutes or until tender, then rinse with cold water and drain.
- Transfer potato mixture to mixing bowl and toss with chicken.
- Add peas, hard-boiled eggs, baby pickles, diced onion, and fresh dill to the chicken potato mixture and stir until well combined.
- Stir in mayonnaise, salt & pepper to taste.
Chicken Potato Salad
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Ingredients
- 2 Chicken Breasts
- 3 Russet Potatoes
- 3 Carrots
- 1 ½ Cups Frozen Peas
- 5 Hard-Boiled Eggs
- 2 Cups Baby Pickles, Diced
- 1 Cup Red Onion, Chopped
- ¼ Cup Fresh Dill Weed, Chopped
- 1 ½ Cups Mayonnaise
- Salt and Pepper
Instructions
- Place chicken breasts in a medium saucepan (cut large breasts in half), cover with water, add 1 tsp salt and bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes or until cooked through. Drain and let rest until cool enough to handle then dice.
- Finely dice carrots, then peel and dice potatoes the same size as carrots. Place carrots and potatoes into a medium pot and cover with water. Add 1 tsp salt and bring to a boil. Continue cooking uncovered for 10-12 minutes or until tender, then rinse with cold water and drain.
- Transfer potato mixture to mixing bowl and toss with chicken.
- Add peas, diced hard boiled eggs, diced baby pickles, diced onion, fresh dill to chicken potato mixture and stir until well combined.
- Stir in mayonnaise, salt & pepper to taste.
I was not a fan of potato salad until I made this one. It is to die for and I will use this recipe from now on. A keeper in my recipe book.