Chicken Potato Salad
Chicken Potato Salad is packed with hearty flavor. Easy to make with simple ingredients. Serve as a main dish for lunch or dinner. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Servings: 3 servings
- 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.