Its meaty, its creamy and its mushy delicious. Chicken Potato Salad is a type of cold salad prepared with potatoes and flaked chicken in a creamy dressing made with mayonnaise and sour cream.
Potato Salad is quite popular in many nations, from America, Europe, Koreans and Japanese all of them have their home-grown version. In Philippines we also have our own, and it was probably heavily influenced by the Americans, where potatoes are dressed with mayonnaise and pickle relish, two of the most common ingredients the Americans introduced to our country. Usually, this type of salad is served on special occasions so the ingredient list does not stop there, to make it special, chicken meat is added alongside carrots, pineapples and raisins. Being a Filipino recipe, it won’t be complete if it is not sweet so a lot of recipes, I knew they usually add condensed milk, yup, you’ve seen that right, it’s like the Filipino spaghetti, there is condensed milk involved. I personally don’t use condensed milk but instead I use sugar to add sweetness to it. There are no strict ways on preparing this, each household will have many different ways to prepare for one but the only important thing is that when you prepare this, the ingredients needs to be special and the taste should be a mixture of creamy, a bit savoury and a bit sweet, and this is how I made mine.
In a large pot of boiling water, cook potatoes with skin on for 15 to 20 minutes until tender. Remove from pot, drain then set it aside and let it cool down. Once cooled down peel of the skin with your bear hands. Chop peeled potatoes into cubes then place it in the large container.
Add the rest of the salad ingredients, set it aside.
In a bowl combine all dressing ingredients together, mix it well.
Place dressing into the salad container then toss salad to combine.