Chicken Potato Salad

Chicken Potato Salad

14 Reviews 1 Pic
Ladan Miller
Recipe by  Ladan Miller

“A very tasty appetizer.”

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Adjust Servings

Original recipe yields 6 to 8 servings



  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 (14)

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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 of minced, 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 chicken 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!



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.

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Amount Per Serving (7 total)

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

Based on a 2,000 calorie diet



previous recipe:

Southern Potato Salad


next recipe:

Dill Sour Cream Potato Salad