Chicken Potato Salad13 Reviews
“A very tasty appetizer.” - by Ladan Miller
Original recipe yields 6 to 8 servings
- 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.
Amount Per Serving (7 total)
- 340 cal
- 24.5 g
- 17.9 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"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 of mi..." See morenced, dry onion, a few shakes of black pepper, and a half a teaspoon of powdered dry mustard for a little kick. YUM!!!"
"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 chick..." See moreen because we enjoy dark meat, skip the olive oil, and with the pickles you don't really need extra salt. I try to find good deli dills when I make this salad. I also add dijon mustard and lots of freshly ground pepper. YUM!"
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