Chicken Potato Salad is a hearty main dish that’s very filling. Easy to make with simple ingredients.
Each serving is topped with crispy French fried onions. They add flavor and a delectable crunch.
DISCLOSURE (SPONSORED): I used some of my favorite crunchy Mt. Olive Sweet Salad Cubes in this recipe. Purchased with a coupon provided by the company.
Let me know in the comments section if you use coupons to save money on groceries.
Serve Chicken Potato Salad as a main dish for lunch or dinner.
Excellent sandwiched between toasted wheat bread or warm pita bread.
I like to stuff this salad into a flaky puff pastry shell stuffed. Pairs well with the light and flaky layers. Smack-a-licious!
I got the idea for this recipe after brainstorming for ways to enhance the flavor of my super popular Homemade Chicken Salad.
Felt inspired to add chopped, fork-tender white potatoes and to sprinkle each serving with French fried onions. Very good!
How To Read & Follow A Recipe
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.
Chicken Potato Salad
- 2 cups chopped chicken baked, boiled or rotisserie
- 1-1/2 cups chopped fork-tender white potatoes
- 3 each crumbled or chopped hard boiled eggs
- 1 cup chopped onions red, yellow or white
- 1/4 cup mayo or Miracle whip Use more or less as preferred.
- 3 tablespoons yellow or dijon mustard Use more or less as preferred.
- salt to taste
- black pepper to taste
- paprika, optional regular or smoked
- French fried onions for garnish
- Combine all ingredients in a medium sized bowl.
- Stir until well combined.
- Lightly sprinkle top with paprika (optional).
- Serve immediately. Sprinkle each individual serving with French fried onions. If not serving immediately, do NOT sprinkle top with French fried onions.
- Store in a tightly sealed container. Refrigerate until ready to use.