Southwest-Style Potato Chicken Salad

Southwest-style Potato Chicken Salad Recipe

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Include this delicious salad in your next potluck or holiday spread.


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20 Min
15 Min
Stove Top


  • 1 1/2 lb
    new potatoes, cut into 3/4 inch cubes
  • 1/4 c
  • 1/4 c
    sour cream
  • 1/4 c
  • 1 1/2 c
    cooked chicken, cubed
  • 1 large
    tomato, seeded and chopped (approx. 1 cup)
  • 1 can(s)
    14.5 oz. can whole kernel corn, drained
  • 1/2 c
    chopped red bell pepper
  • 2 Tbsp
    mild green chilies, drained
  • 2 Tbsp
    ripe olives, sliced (drained)

How to Make Southwest-Style Potato Chicken Salad


  1. Boil potatoes until cooked tender but holds their shape - not mushy.
  2. Mix mayonnaise, sour cream and salsa together - mix well. Add drained potatoes to a large bowl and add remaining ingredients. Fold in mayo mixture.
  3. Cover and refrigerate 2 hours or longer. Serve in lettuce-lined bowl and garnish with additional black olives and shredded cheddar cheese, if desired.

Printable Recipe Card

About Southwest-Style Potato Chicken Salad

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American

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