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Creamy Chicken Potato Salad

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A classic, comforting potato salad featuring tender potatoes, savory chicken, and bright peas in a deliciously creamy, tangy dressing.

Ingredients

Scale
  • 3 medium potatoes (peeled and cut into 1/2-inch cubes)
  • 2.5 cups chicken (shredded or cut into 1-inch chunks)
  • 1 cup peas
  • 1/2 cup gherkins (finely diced for even distribution)
  • 1.5 tbsp chives
  • 1.5 tbsp parsley
  • 1/2 cup mayonnaise
  • 1/4 tsp salt
  • 3/4 tsp black pepper
  • 1 tsp Dijon mustard

Instructions

  1. Peel potatoes and cut into 1/2-inch cubes.
  2. Place potatoes in a pot of cold salted water.
  3. Bring the water to a boil.
  4. Finely dice the gherkins.
  5. Chop the chives.
  6. Chop the parsley.
  7. Cook potatoes until fork-tender, about 12-15 minutes.
  8. Drain potatoes in a colander and set aside to cool slightly.
  9. Blanch peas for 1 minute in boiling water.
  10. Drain peas immediately.
  11. Once potatoes have cooled to room temperature, add them to a large mixing bowl.
  12. Add shredded chicken to the bowl.
  13. Add blanched peas to the bowl.
  14. Add diced gherkins to the bowl.
  15. Add chopped chives and parsley to the bowl.
  16. Gently fold everything together to combine evenly.
  17. In a small bowl, whisk together mayonnaise, Dijon mustard, salt, and black pepper until smooth.
  18. Pour the dressing over the combined ingredients.
  19. Gently fold the dressing in until everything is evenly coated.
  20. Transfer the salad to a serving bowl.
  21. Refrigerate for at least 2 hours before serving.

Notes

Use pre-cooked or rotisserie chicken for a quick and easy shortcut.
Ensure potatoes are cooled to room temperature for best flavor absorption.
Freshly ground black pepper adds a superior aroma and taste.
Refrigerating for at least 2 hours allows flavors to meld and the salad to firm up.

Find it online: https://theopenoven.com/creamy-chicken-potato-salad/