This hearty, creamy salad combines tender potatoes, juicy chicken, crunchy vegetables, and a flavorful herb dressing. It’s perfect for picnics, potlucks, meal prep, or a satisfying lunch.
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 6–8
Ingredients
For the Salad
- 2 pounds (900 g) Yukon Gold or red potatoes, cut into 1-inch cubes
- 2 cups cooked chicken breast, diced or shredded
- 3 hard-boiled eggs, chopped
- 2 celery stalks, finely diced
- ½ cup red onion, finely diced
- ½ cup diced cucumber (optional)
- ½ cup frozen peas, thawed
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives or green onions
For the Creamy Dressing
- ¾ cup mayonnaise
- ¼ cup sour cream or plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice or apple cider vinegar
- 1 teaspoon honey (optional)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
- ½ teaspoon paprika
- Salt and freshly ground black pepper, to taste
Optional Garnishes
- Extra chopped parsley or chives
- Paprika
- Crispy bacon bits
- Sliced green onions
Instructions
1. Cook the Potatoes
- Place the potatoes in a large pot and cover with cold, salted water.
- Bring to a boil and cook for 10–15 minutes, or until fork-tender but not falling apart.
- Drain well and let cool completely.
2. Make the Dressing
In a large bowl, whisk together:
- Mayonnaise
- Sour cream or Greek yogurt
- Dijon mustard
- Lemon juice
- Honey (if using)
- Garlic powder
- Onion powder
- Dill
- Paprika
- Salt and pepper
3. Assemble the Salad
Add to the bowl:
- Cooled potatoes
- Cooked chicken
- Hard-boiled eggs
- Celery
- Red onion
- Cucumber (if using)
- Peas
- Parsley
- Chives
Gently fold everything together until evenly coated with the dressing.
4. Chill
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Serving Suggestions
Serve alongside:
- Grilled chicken, steak, or fish
- Barbecue favorites
- Sandwiches or wraps
- Fresh fruit
- Crusty bread or dinner rolls
Tips
- Use Yukon Gold potatoes for a creamy texture or red potatoes if you prefer firmer pieces.
- Rotisserie chicken is a convenient, flavorful option.
- Let the potatoes cool before adding the dressing to keep it from becoming oily.
- For extra crunch, add diced bell pepper or chopped pickles.
- For a lighter version, replace half of the mayonnaise with plain Greek yogurt.
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezing: Not recommended, as the potatoes and dressing can become watery and lose their texture.
Approximate Nutrition (Per Serving, based on 8 servings)
- Calories: 340
- Protein: 18 g
- Carbohydrates: 22 g
- Fat: 20 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 380 mg
This Creamy Potato and Chicken Salad is rich, satisfying, and full of fresh flavor. The combination of tender potatoes, juicy chicken, crisp vegetables, and a tangy herb dressing makes it an ideal make-ahead dish for gatherings or everyday meals.