Chicken Potato Salad

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.

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Chicken Potato Salad

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 8
  • Category: Salad
  • Cuisine: Filipino

Description

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.


Ingredients

Units Scale

Salad


  • 1 kg potatoes, cut into 1-inch cubes
  • 200 g cooked chicken thigh meat, flaked
  • 3 hard-boiled eggs, chopped
  • 1 carrot, cut into small cubes
  • 2 stick celery, chopped
  • 1 cup pineapple titbits, drained
  • 1 small white onion, finely chopped

Dressing


Instructions

  1. 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.
  2. Add the rest of the salad ingredients, set it aside.
  3. In a bowl combine all dressing ingredients together, mix it well.
  4. Place dressing into the salad container then toss salad to combine.

Recommended

7 Responses

  1. This is a perfect salad for picnic! Filling, creamy and very tasty. I have heard that Jolly Bee’s spaghetti is sweet and very tasty, but didn’t realize that it’s made with sweetened condensed milk.

  2. sherry says:

    this sounds very hearty and delicious Raymund. i think everyone loves potato salad!

  3. You had me at, “mushy delicious.“ What a nice combination!

  4. Neil says:

    Wow condensed milk added into a potato salad? I know you’ve added sugar into yours but I think I’d like to try it with the condensed milk too. I’m intrigued Raymond! And looks so yummy!

  5. This looks SO interesting! I’ve had potato salad, of course, and chicken salad, but never combined the two. Neat idea! Like that little hit of pineapple flavor, too. Nice!

  6. suituapui says:

    I’d love the salad without the chicken. Don’t mind it, of course.

  7. Your potato salad sounds like a whole delicious meal in each tasty bite.

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