Chicken Potato Salad by @cookinwithmima

N/A

1 serving

🥔

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

🥚

0.33 cup

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

  1. Step 1/12

    Wash and dice 2 medium potatoes into bite-size pieces.

    potatoes
    🔪chef's knife
    🪵cutting board

  2. Step 2/12

    Boil the diced potatoes in salted water until fork-tender, about 12 minutes.

    potatoes
    salt
    🍲pot
    🧺colander

  3. Step 3/12

    Drain the potatoes and let them cool completely.

    potatoes
    🧺colander
    🥣mixing bowl

  4. 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

  5. Step 5/12

    Whisk 1/3 cup mayonnaise with 1/3 cup jalapeño ranch dressing in a mixing bowl.

    mayonnaise
    jalapeño ranch dressing
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring cups

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. Step 11/12

    Pour the dressing over the salad and fold gently until evenly coated.

    mayonnaise
    jalapeño ranch dressing
    sweet relish
    sweet pickle juice
    olive oil
    honey Dijon mustard
    sweet paprika
    black pepper
    salt
    sugar
    🥣mixing bowl
    🥄wooden spoon

  12. 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

Allergens

Eggs, Milk, Mustard

Dietetics

Dietary regimen

Gluten-free, High-protein, Low-carb

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

Temps

Non spécifié

Difficulty

Level

None ()

Steps

12 steps

Equipments

Utensils

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

Appliances

stovetop, refrigerator

Type

Type

Type Of Dish

Side Dish, Salad

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)