chicken-potato salad
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.
prep time
1 Hr
cook time
40 Min
method
No-Cook or Other
yield
4 +
Ingredients
- 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 tablespoon pickled banana pepper, diced
- 1 - apple, diced
- 6 - potatoes, diced and boiled
- 1 tablespoon capers
- 2 tablespoons bacon crumbles
- 1/2 cup each, ranch dressing, zesty italian dressing, mayonnaise
- 1/3 cup pickle relish, sweet
- 2 tablespoons dijon mustard
How To Make chicken-potato salad
-
Step 1Dice and boil potatoes in salted water until tender while dicing the 1st 7 ingredients; drain when done.
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Step 2Dice and toss 1st 7 ingredients with 1/2 C ranch dressing.
-
Step 3Mix drained potatoes while still warm with Italian dressing, mayonnaise, capers, bacon crumbles, and mustard.
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Step 4Stir chicken salad mix into potato salad mix until well blended. Refrigerate at least 1 hr before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potato Salads
Tag:
#Quick & Easy
Ingredient:
Chicken
Method:
No-Cook or Other
Culture:
American
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