Chicken-Potato Salad

Valkyrie Raehl


This recipe is a great way to use up leftover chicken. I was going to “cheat” and use pre-made potato salad until I found that my kids had eaten nearly all of it, so I quickly boiled some fresh potatoes while I got the rest of the salad ready. I pour my salad dressing on still warm potatoes because I feel the warm potatoes absorb the dressing. I did not add extra salt because the dressings, mustard, mayonnaise, and bacon crumbles all have salt. Pepper and season off to personal taste.


☆☆☆☆☆ 0 votes

1 Hr
40 Min
No-Cook or Other


  • 1
    rotisserie chicken, deboned and diced
  • 1/2
    red pepper, diced
  • 2
    hard boiled eggs, diced
  • 3
    celery stalks, diced
  • 1/4
    large white onion, diced
  • 1 Tbsp
    pickled banana pepper, diced
  • 1
    apple, diced
  • 6
    potatoes, diced and boiled
  • 1 Tbsp
  • 2 Tbsp
    bacon crumbles
  • 1/2 c
    each, ranch dressing, zesty italian dressing, mayonnaise
  • 1/3 c
    pickle relish, sweet
  • 2 Tbsp
    dijon mustard

How to Make Chicken-Potato Salad


  1. Dice and boil potatoes in salted water until tender while dicing the 1st 7 ingredients; drain when done.
  2. Dice and toss 1st 7 ingredients with 1/2 C ranch dressing.
  3. Mix drained potatoes while still warm with Italian dressing, mayonnaise, capers, bacon crumbles, and mustard.
  4. Stir chicken salad mix into potato salad mix until well blended. Refrigerate at least 1 hr before serving.

Printable Recipe Card

About Chicken-Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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