Chicken Potato Salad by @cookinwithmima

Name: Chicken Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 340 g Potatoes medium, diced; 280 g Cooked Chicken Breast; 75 g Bell Pepper petite diced; 40 g Red Onions petite diced; 160 g Cooked Mixed Veggies; 150 g Boiled Eggs diced, you could add more for added protein; 80 ml Mayo; 45 ml Relish; 30 ml Sweet Pickle Juice; 1 g Black Pepper to taste; 3 g Salt to taste; 80 ml Jalapeño Ranch Dressing regular ranch can be used instead; 30 ml Olive Oil; 10 ml Honey Dijon Mustard; 7 g Sweet Paprika; 4 g Sugar optional

≈ 40 min

4 servings

🥔

340 g

Potatoes

🍗

280 g

Cooked chicken breast

🫑

75 g

Bell pepper

🧅

40 g

Red onions

🥕

160 g

Cooked mixed veggies

🥚

150 g

Boiled eggs

🥚

80 ml

Mayo

🥒

45 ml

Relish

🥒

30 ml

Sweet pickle juice

⚫

1 g

Black pepper

🧂

3 g

Salt

🌶️

80 ml

Jalapeño ranch dressing

🫒

30 ml

Olive oil

🍯

10 ml

Honey dijon mustard

🌶️

7 g

Sweet paprika

🍬

4 g

Sugar

Wash
- potatoes
Wash and dice 2 medium potatoes into bite-size pieces.
Boil
- potatoes
- salt
Boil the diced potatoes in salted water until fork-tender, about 12 minutes.
Drain
- potatoes
Drain the potatoes and let them cool completely.
Dice
- bell pepper
- red onion
- boiled eggs
Dice 1/2 cup bell pepper, 1/4 cup red onion, and 3 boiled eggs.
Whisk
- mayo
Whisk 1/3 cup mayo with 1/3 cup jalapeño ranch dressing in a mixing bowl.
Stir
- sweet relish
- sweet pickle juice
Stir in 3 tbsp sweet relish and 2 tbsp sweet pickle juice.
Mix
- olive oil
- sweet paprika
Mix in 2 tbsp olive oil, 2 tsp honey Dijon mustard, and 1 tbsp sweet paprika.
Season
- black pepper
- sugar
- Jalapeño ranch dressing
Season the dressing with black pepper, salt, and the optional 1 tsp sugar.
Combine
- potatoes
- cooked chicken breast
Combine the cooled potatoes with 2 cups cooked chicken breast in a large bowl.
Add
- bell pepper
- red onion
- cooked mixed vegetables
Add the bell pepper, red onion, 1 cup cooked mixed vegetables, and diced boiled eggs.
Pour
- mayo
Pour the dressing over the salad and fold gently until evenly coated.
Refrigerate
Refrigerate the salad for at least 30 minutes before serving chilled.

Chicken Potato Salad by @cookinwithmima

≈ 40 min

4 servings

🥔

340 g

Potatoes

🍗

280 g

Cooked chicken breast

🫑

75 g

Bell pepper

🧅

40 g

Red onions

🥕

160 g

Cooked mixed veggies

🥚

150 g

Boiled eggs

🥚

80 ml

Mayo

🥒

45 ml

Relish

🥒

30 ml

Sweet pickle juice

⚫

1 g

Black pepper

🧂

3 g

Salt

🌶️

80 ml

Jalapeño ranch dressing

🫒

30 ml

Olive oil

🍯

10 ml

Honey dijon mustard

🌶️

7 g

Sweet paprika

🍬

4 g

Sugar

Preparation Steps

Step 1/12
Wash and dice 2 medium potatoes into bite-size pieces.
🥔potatoes
🔪chef's knife
🪵cutting board
Step 2/12
Boil the diced potatoes in salted water until fork-tender, about 12 minutes.
🥔potatoes
🧂salt
🍲pot
🧺colander
Step 3/12
Drain the potatoes and let them cool completely.
🥔potatoes
🧺colander
🥣mixing bowl
Step 4/12
Dice 1/2 cup bell pepper, 1/4 cup red onion, and 3 boiled eggs.
🫑bell pepper
🧅red onion
🥚boiled eggs
🔪chef's knife
🪵cutting board
🥄measuring cups
Step 5/12
Whisk 1/3 cup mayo with 1/3 cup jalapeño ranch dressing in a mixing bowl.
🥚mayo
🌶️jalapeño ranch dressing
🥣mixing bowl
🥄wooden spoon
🥄measuring cups
Step 6/12
Stir in 3 tbsp sweet relish and 2 tbsp sweet pickle juice.
🥒sweet relish
🥒sweet pickle juice
🥣mixing bowl
🥄wooden spoon
🥄measuring spoons
Step 7/12
Mix in 2 tbsp olive oil, 2 tsp honey Dijon mustard, and 1 tbsp sweet paprika.
🫒olive oil
🍯honey Dijon mustard
🌶️sweet paprika
🥣mixing bowl
🥄wooden spoon
🥄measuring spoons
Step 8/12
Season the dressing with black pepper, salt, and the optional 1 tsp sugar.
⚫black pepper
🧂salt
🍬sugar
🥣mixing bowl
🥄wooden spoon
🥄measuring spoons
Step 9/12
Combine the cooled potatoes with 2 cups cooked chicken breast in a large bowl.
🥔potatoes
🍗cooked chicken breast
🥣mixing bowl
🥄wooden spoon
🥄measuring cups
Step 10/12
Add the bell pepper, red onion, 1 cup cooked mixed vegetables, and diced boiled eggs.
🫑bell pepper
🧅red onion
🥕cooked mixed vegetables
🥚boiled eggs
🥣mixing bowl
🥄wooden spoon
🥄measuring cups
Step 11/12
Pour the dressing over the salad and fold gently until evenly coated.
🥚mayo
🌶️jalapeño ranch dressing
🥒sweet relish
🥒sweet pickle juice
🫒olive oil
🍯honey Dijon mustard
🌶️sweet paprika
⚫black pepper
🧂salt
🍬sugar
🥣mixing bowl
🥄wooden spoon
Step 12/12
Refrigerate the salad for at least 30 minutes before serving chilled.
🥣mixing bowl

Composition

Ingredients

Types

Vegetables, Meat, Eggs, Condiments, Spices, Dairy, Oils, Sweeteners

Ingredients

Potatoes, Cooked chicken breast, Bell pepper, Red onions, Cooked mixed veggies, Boiled eggs, Mayo, Relish, Sweet pickle juice, Black pepper, Salt, Jalapeño ranch dressing, Olive oil, Honey dijon mustard, Sweet paprika, Sugar

Notes

Potatoes (medium, diced), Bell pepper (petite diced), Red onions (petite diced), Boiled eggs (diced, you could add more for added protein), Black pepper (to taste), Salt (to taste), Jalapeño ranch dressing (regular ranch can be used instead), Sugar (optional)

Allergens

Eggs, Milk, Mustard

Dietetics

Dietary regimen

High-protein

Calories

445 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 28g, Fat: 27g, Fiber: 4g, Sugars: 8g, Saturated fat: 5g

Nutritional Information

Minerals

Sodium: 900mg, Potassium: 650mg, Iron: 2.2mg, Calcium: 70mg

Vitamins

Vitamin A: 180mcg RAE, Vitamin C: 28mg, Vitamin B6: 0.55mg, Vitamin B12: 0.8mcg, Vitamin D: 1.5mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, wooden spoon, measuring cups, measuring spoons, colander, pot

Appliances

Stove, Refrigerator

Type

Type Of Dish

Salad, Side Dish

Occasions

Dinner, Potluck, Barbecue, Picnic, Summer gathering

Origin

Source

Platform

instagram

Original Creator

@cookinwithmima

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Tender, Chunky, Crisp

Flavors

Savory, Tangy, Sweet, Smoky, Mildly spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 60 minutes if the temperature is above 32°C / 90°F), fridge : 3 days (Store in an airtight container,Keep refrigerated at or below 4°C / 40°F,Discard if left at room temperature too long), freezer : (Not recommended because mayonnaise-based dressing and potatoes lose their texture after thawing)

340 g

Potatoes

280 g

Cooked chicken breast

75 g

Bell pepper

40 g

Red onions

160 g

Cooked mixed veggies

150 g

Boiled eggs

80 ml

Mayo

45 ml

Relish

30 ml

Sweet pickle juice

1 g

Black pepper

3 g

Salt

80 ml

Jalapeño ranch dressing

30 ml

Olive oil

10 ml

Honey dijon mustard

7 g

Sweet paprika

4 g

Sugar

340 g

Potatoes

280 g

Cooked chicken breast

75 g

Bell pepper

40 g

Red onions

160 g

Cooked mixed veggies

150 g

Boiled eggs

80 ml

Mayo

45 ml

Relish

30 ml

Sweet pickle juice

1 g

Black pepper

3 g

Salt

80 ml

Jalapeño ranch dressing

30 ml

Olive oil

10 ml

Honey dijon mustard

7 g

Sweet paprika

4 g

Sugar

Preparation Steps

Step 1/12

Step 2/12

Step 3/12

Step 4/12

Step 5/12

Step 6/12

Step 7/12

Step 8/12

Step 9/12

Step 10/12

Step 11/12

Step 12/12

Composition

Preparation

Type