Chicken Potato Salad Recipe
Here’s one of the best potato salad recipes that’s loved by many people. This recipe is an ultimate favorite because it’s detailed, complete and ends up into something that’s heavenly tasty! This potato salad has everything, delicious meat, savory spices, good dressing and some veggies to complete. The combination of flavors is wonderful and light. Potatoes were baked, and chicken was nicely cooked before they were mixed with other ingredients. Aside from serving this as a wonderful part for lunch, this may also be taken out for picnics and best when it’s eaten cold. This is such a well-rounded dish that’s easy to prepare. You will definitely keep this recipe to use it over and over again. Now here’s what you need and how to make it.
Ingredients
- 4 russet potatoes, peeled and cubed
- 1½ tablespoons extra-virgin olive oil (23 ml)
- Salt and freshly ground pepper
- 1 skinless boneless chicken breast (6 ounce or 168 g)
- 3 strips bacon, cooked and crumbled
- ¼ cup diced celery (25 g)
- ¼ cup diced onion (25 g)
- 1 clove garlic, minced
- ½ cup mayonnaise (110 g)
- 2 tablespoons white wine vinegar (30 ml)
- 2 teaspoons mustard (10 g)
- ½ tablespoon paprika (7.5 g)
- 2 tablespoons chopped fresh parsley (30 g)
- 2 fresh sage leaves, chopped
- 2 heads Bibb lettuce, leaves separated
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Place potatoes on a baking sheet, toss with the olive oil, season with salt and pepper and bake until golden and tender for about 30 minutes.
- Meanwhile, place the chicken in a saucepan and cover with water. Bring to a simmer over medium heat and poach until cooked through, for about 15 to 20 minutes.
- Remove cooked chicken from saucepan and let it cool for a bit, then cut the chicken into bite-size pieces.
- In a large bowl, toss together potatoes, chicken, bacon, celery, onion and garlic.
- Stir in mayonnaise, vinegar, mustard, paprika, fresh herbs, salt and pepper to taste.
- Serve the salad in lettuce cups and roll up to eat.
