Creamy Chicken Potato Salad
Turn any meal into a picnic with this creamy chicken potato salad. It’s loaded with chunks of tender potatoes, flavorful chicken, and soft-boiled eggs for a rich side! {Gluten-Free}
Nutrition Facts
Ingredients
Instructions
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Omnivorescookbook →Chef's Notes
I like to use red potatoes with the skin on. The boiled potatoes will keep their shape and have a soft toothy texture. If you prefer the creamy potatoes that don’t hold their shape, use russet potato instead. I used 3 small potatoes. If you use 1 large potato, cut it into halves so it’s faster to cook through.
I love using ginger to cook my chicken, but garlic or green onions work as well. Simply slice the garlic or coarsely or chop the green onions and top them on the chicken.
Kewpie mayonnaise is creamier and smoother, with a more fragrant taste. You can replace it with regular mayonnaise.
Chilling the potatoes (especially waxy potatoes) in the fridge dries out the surface and creates a slightly chewy texture that I love. You can skip this step if you are short on time (thoroughly dry the potatoes before adding them to the salad). If you prefer to peel the potatoes, you can easily do so after the potatoes are fully cooked.




Comments & Photos
Be the first to share your thoughts!
Did you make this recipe?
Leave a Comment