Chicken potato salad with mayonnaise dressing
Indulge in a delicious chicken and potato salad, generously coated in a creamy mayonnaise dressing.
Instructions
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Prepare the Potatoes
- Peel and dice 1 large potato into bite-sized cubes.
- Place the diced potatoes in a pot of cold salted water.
- Bring the water to a boil, then reduce the heat and simmer for 10-12 minutes, or until the potatoes are fork-tender.
- Drain the cooked potatoes and let them cool to room temperature.
- Prepare the Potatoes
- Peel and dice 1 large potato into bite-sized cubes.
- Place the diced potatoes in a pot of cold salted water.
- Bring the water to a boil, then reduce the heat and simmer for 10-12 minutes, or until the potatoes are fork-tender.
- Drain the cooked potatoes and let them cool to room temperature.
- Cook the Chicken
- Season a chicken breast with salt, pepper, and any preferred herbs or spices.
- Heat a skillet over medium heat and add a bit of olive oil.
- Cook the chicken breast for 6-7 minutes on each side, or until it's cooked through and reaches an internal temperature of 165°F (75°C).
- Once cooked, let the chicken rest for a few minutes before slicing it into bite-sized pieces.
- Prepare the Dressing
- In a small bowl, mix together 2 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, a squeeze of lemon juice, and salt and pepper to taste.
- Assemble the Salad
- In a large mixing bowl, combine the cooked and cooled potatoes with the sliced chicken.
- Add any additional ingredients you like such as diced celery, chopped red onion, or fresh herbs.
- Pour the prepared dressing over the salad and gently toss until everything is well coated.
- Serve
- Transfer the chicken potato salad to a serving dish or individual plates.
- Garnish with a sprinkle of chopped parsley or paprika, if desired.
- Serve immediately or refrigerate until ready to serve.
- Enjoy!
- Delight in the creamy texture and savory flavors of your chicken potato salad. Bon appétit!
Recipe notes
- Feel free to customize the salad with your favorite ingredients such as hard-boiled eggs, pickles, or crispy bacon.
- For a lighter version, you can use Greek yogurt instead of mayonnaise for the dressing.
- Ensure the potatoes and chicken are fully cooled before assembling the salad to prevent the mayonnaise dressing from becoming too runny.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Ingredients
Scaled from 1 serving
- 1 large potato, peeled and diced
- 1 chicken breast
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 lemon, juiced
- Pinch of salt and pepper
- Optional: chopped celery, diced red onion, fresh herbs for additional flavor
- Optional garnish: chopped parsley or paprika