How to Make Chicken Potato Salad

Potato and Chicken Salad

Potato salad and chicken salad are enjoyed by many people, especially in the summer months when cold food is preferable over hot mashed potatoes and roast chicken. If you have a craving for chicken and potatoes, try this recipe.By combining the chicken and potatoes in a salad, you save time, and have a delicious main dish that includes all the food groups for healthy eating.

Things You'll Need

• Two cups cooked chicken breast
• Four cooked potatoes
• Two green onions
• Black olives
• Medium green pepper
• Celery stalk
• Kosher dill pickle
• Mayonnaise
• Mustard
• Dried dill weed
• Salt and pepper

Instructions

1. Dice the chicken breast and the cooked potatoes so that they are about the same size.

2. Wash and remove the outside layer of the green onion, and trim the root and the ends of the green parts. Dice the green onion, using the white and green parts. The green parts should be about 1/4" long.

3. Clean and dice the celery and green pepper into a medium dice.

4. Slice the kosher dill pickle spear into halves lengthwise, and dice so they are 1/4" long.

5. Combine all the ingredients, and mix with a fork or spoon. Add one teaspoon mustard to the mixture.

6. Start adding the mayonnaise a quarter cup at a time, until you have incorporated enough mayonnaise to the mixture. Some people like a dry salad while others like more mayonnaise. Add salt and pepper to taste. Potatoes need a fair amount of salt for flavor. Chill and serve cold.

Tips & Warnings

• This chicken-potato salad is good with red, yellow, or orange peppers, which make it visually more stimulating.

• You could use a sweet Vidalia onion, or a red Bermuda onion, as well as the green onion.

• Since this is a main dish salad, sliced home grown tomatoes is a good side dish.

• Refrigerate this prompty after making. Both chicken and potatoes deteriorate quickly at room temperature. Use within two or three days of making.

• Make sure there are no bones in the chicken breast.