Chicken Potato Salad
A hearty and creamy chicken potato salad with olives, celery, and onion, perfect for picnics or family dinners, offering a satisfying blend of flavors and textures.
Ingredients
Instructions
- Skin the chicken before cooking.
- Boil the chicken until cooked, then let it cool.
- Debone the chicken and cut into pieces.
- Boil the potatoes until tender, then let them cool.
- Chop the celery, small onion, and olives.
- Add the cooled chicken, potatoes, celery, onion, and olives into a large bowl.
- Mix in mayonnaise, and season with salt and pepper to taste.
Tips & Substitutions
For a creamier texture, try adding Greek yogurt alongside the mayonnaise. You can substitute the chicken with shredded rotisserie chicken for quicker preparation. If you're short on time, using pre-cooked potatoes or canned potatoes can work, though fresh ones are recommended for the best flavor. Adding a touch of mustard can enhance the dressing, reminiscent of flavors found in Arlene'S Chicken Salad.
Serving Suggestions
Serve this Chicken Potato Salad chilled as a refreshing side at picnics or barbecues. It pairs beautifully with grilled meats or can be enjoyed on its own as a light lunch. For an extra crunch, consider adding some diced pickles or fresh herbs, which can elevate the dish and make it a standout among other American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the chicken and potatoes in the microwave, then mix in a little extra mayonnaise to refresh the salad. Avoid reheating the entire salad to preserve the texture of the vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Potato Salad contains roughly 690 calories, with 8g protein, 70g carbohydrates, and 43g fat. It is an excellent source of potassium (39% of the Daily Value), vitamin C (30% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 462mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! This Chicken Potato Salad can be made a day in advance. Just be sure to keep it covered in the fridge. The flavors meld beautifully overnight, enhancing the taste. Just give it a quick stir and adjust the seasoning before serving.
What can I substitute for mayonnaise?
If you're looking for a lighter alternative to mayonnaise, consider using avocado or a mix of Greek yogurt and mustard. Both options provide creaminess while reducing calories. You can also try a vinaigrette for a different flavor profile, making it a versatile dish.
Is this salad gluten-free?
Yes, this Chicken Potato Salad is naturally gluten-free, as all the ingredients are free from gluten. However, always check labels on prepared ingredients like olives or mayonnaise to ensure there are no hidden gluten sources, especially if you have a severe gluten intolerance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).