Chicken Potato Salad – Hearty, Flavorful, and Perfect for Lunches
Chicken Potato Salad is creamy, hearty, and full of satisfying flavor.Tender chicken and soft potatoes create a substantial base.Celery and onions add crunch and freshness.A creamy mayonnaise dressing ties everything together.It is ideal for meal prep, picnics, and potlucks.Serve it chilled for a refreshing and filling meal.
Ingredients
For the Salad
- 2 cups cooked chicken breast, diced
- 2 pounds potatoes, peeled and cubed
- 2 celery stalks, finely chopped
- ¼ cup red onion, finely diced
- 2 hard-boiled eggs, chopped (optional)
- 2 tablespoons fresh parsley, chopped
For the Dressing
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Boil the cubed potatoes in salted water for 10–12 minutes until fork-tender. Drain and cool completely.
- In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, salt, pepper, and garlic powder.
- Add cooled potatoes, diced chicken, celery, onion, eggs, and parsley to the dressing.
- Fold until all ingredients are evenly coated without breaking the potatoes.
- Cover and refrigerate for at least 1 hour.
- Garnish with additional parsley and serve chilled.
Notes
- Rotisserie chicken saves time and adds flavor.
- Yukon Gold potatoes hold their shape well.
- Cool the potatoes completely before mixing.
- Hard-boiled eggs add richness.
- Fresh parsley brightens the salad.
- Chilling improves the flavor.
- Adjust mayonnaise to your preferred consistency.
- Store in an airtight container.