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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 mins
Cook Time20 mins
Total Time35 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.