Real Recipes From Real Home Cooks ®

chicken-potato salad

Recipe by
Valkyrie Raehl
El Paso, TX

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.

yield 4 +
prep time 1 Hr
cook time 40 Min
method No-Cook or Other

Ingredients For chicken-potato salad

  • 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.