Chicken Potato Salad

Chicken Potato Salad

13

"A very tasty appetizer."

Ingredients

{{adjustedServings}} servings 340 cals
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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 600 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  1. Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.
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Reviews

13
  1. 19 Ratings

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This is such a great recipe! I didn't have pickles so those were omitted. I also added 2 cloves of chopped garlic (cause I add garlic to everything!), a teaspoon of dried dill weed, a tablespoon...

The first time I tasted this salad at a party I BEGGED for the recipe. The host kept telling me that he would give it to me and I called him daily until he made good on his word! I use a whole...

Wonderful recipe! A meal in itself. Perfect blend of potato, chicken & dressing. Although, I love hard-boiled eggs, so I added a few more eggs to this recipe.