Chicken Potato Salad

5 from 3 votes

A delicious Chicken Potato Salad recipe perfect for those summer BBQs! Ready to eat in less than 1 hour! Potato Salad lovers must try this one

Chicken Potato Salad

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.

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.

fresh dill
Fresh Dill
chicken icon

How to Handle Raw Chicken

  • Leave the chicken in the fridge until ready to use.
  • Be careful of dripping juices. Clean up immediately.
  • Do not wash raw chicken (prevents cross-contamination).
  • Wash all utensils and cutting boards.
  • Wash your hands after handling raw chicken.

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
  • Russet Potatoes
  • Carrots
  • Frozen Peas
  • Hard Boiled Eggs
  • Baby Pickles
  • Red Onion
  • Fresh Dill
  • Mayonnaise
  • Salt & Pepper
  1. 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.
  2. 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.
  3. Transfer potato mixture to mixing bowl and toss with chicken.
  4. Add peas, hard-boiled eggs, baby pickles, diced onion, and fresh dill to the chicken potato mixture and stir until well combined.
  5. Stir in mayonnaise, salt & pepper to taste.

Printable Recipe Card

Chicken Potato Salad

Chicken Potato Salad

A delicious Chicken Potato Salad recipe perfect for those summer BBQs! Ready to eat in less than 1 hour! Potato Salad lovers must try this one.
5 from 3 votes
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course Salads, Side Dish
Cuisine American
Author Rodney
Servings 12
Calories 337 kcal

Equipment

  • Saucepan
  • Large Pot
  • Bowl for Mixing

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.

Nutrition

Calories: 337kcalCarbohydrates: 16gProtein: 13gFat: 24gSaturated Fat: 4gCholesterol: 113mgSodium: 471mgPotassium: 534mgFiber: 2gSugar: 3gVitamin A: 2945IUVitamin C: 13.6mgCalcium: 46mgIron: 1.4mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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One Comment

  1. Sharon says:

    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.

5 from 3 votes (2 ratings without comment)

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