Best 4 Creamy Chicken Potato Salad Recipes

Indulge in a symphony of flavors with our tantalizing Creamy Chicken Potato Salad, a delectable dish that combines the richness of chicken, the heartiness of potatoes, and the creamy embrace of a tangy mayonnaise-based dressing. This versatile salad transcends seasons, gracing your table as a refreshing summer picnic companion or a comforting winter warmer. With variations ranging from a classic rendition to a bacon-infused delight and a vegetarian-friendly twist, our curated recipes offer a culinary adventure for every palate. Prepare to be captivated by the harmony of flavors and textures as you embark on this culinary journey.

Let's cook with our recipes!

CHICKEN POTATO SALAD

Chicken Potato Salad image

Filipino-style Potato Salad with chicken, ham, pineapple, and carrots is the perfect side dish for potlucks and parties. It's creamy, flavorful and sure to be a crowd favorite!

Provided by Lalaine Manalo

Categories Side Dish

Time 40m

Number Of Ingredients 11

Ingredients

6 large potatoes
1/2 pound chicken breast or thigh meat, boneless and skinless
1 medium carrot, peeled and diced
3 hard-boiled eggs, peeled and coarsely chopped
1 small onion, peeled and diced
1 cup crushed pineapple, drained
1/4 cup sweet pickle relish
1/2 cup ham, cubed
1 cup mayonnaise
1/4 cup sweetened condensed milk
salt and pepper to taste

Steps:

Under cold running water, rinse potatoes well. In a pot, place potatoes and enough cold water to cover. Over medium heat, bring to a boil. Cover and cook potatoes for about 12 to 15 minutes or until tender yet not falling apart.
Drain potatoes and allow to cool. Peel and discard skins. With a knife, cut into 1-inch cubes.
In a pot, add chicken and enough water to cover. Bring the water to a boil and then lower heat. Simmer chicken for about 15 to 20 minutes or until cooked through.
Drain chicken from liquid, allow to completely cool, and shred. Set aside.
In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. With a slotted spoon, remove from water and plunge into an ice bath until completely cool. Drain and set aside.
In a large bowl, combine potatoes, chicken, carrots, eggs, onions, crushed pineapple, sweet pickle relish, ham, mayonnaise, and condensed milk. Gently stir together until evenly distributed.
Season with salt and pepper to taste. Refrigerate for about 30 minutes to allow flavors to meld.

Nutrition Facts : Calories 457 kcal, Carbohydrate 41 g, Protein 16 g, Fat 26 g, SaturatedFat 5 g, Cholesterol 109 mg, Sodium 435 mg, Fiber 5 g, Sugar 19 g, ServingSize 1 serving

CHICKEN POTATO SALAD RECIPE

Chicken Potato Salad Recipe image

Mix up your side dishes with this easy and delicious chicken potato salad. Creamy, fresh and a little bit spicy, it's perfect to serve at all your summer cookouts.

Provided by Becky Hardin

Categories Side Dish

Time 10m

Number Of Ingredients 12

Ingredients

2 cups chicken breast (diced or shredded)
4 potatoes (cooked and cubed)
3 carrots (diced and slightly cooked)
1 cup peas (cooked)
¼ cup pickled jalapenos (diced)
2 Tablespoons parsley (chopped)
½ teaspoon pepper
½ cup mayonnaise
½ cup Mexican cream or sour cream
Salt (to taste)
1 head of romaine lettuce (or other)
2 sleeves Ritz or Saltines or tostadas

Steps:

In a large serving bowl, combine the chicken, potatoes, carrots, peas, jalapenos, 1 Tablespoon parsley.
In a small mixing bowl, combine the mayonnaise, Mexican cream and pepper. Pour over the chicken and combine. Taste, if it needs salt, add just a bit.
Place the lettuce around a plate and cover with the chicken salad. Sprinkle with remaining parsley.
Serve with crackers.

Nutrition Facts : Calories 191 kcal, Carbohydrate 26 g, Protein 12 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 33 mg, Sodium 263 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

GRANDMA'S CREAMY POTATO SALAD

Grandma's Creamy Potato Salad image

My grandma makes the best potato salad, but she doesn't use a recipe! So I watched while she put together "a little of this and a little of that" and jotted a recipe that comes close. The creamy dressing also works well for making deviled eggs.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

8 medium red potatoes, cubed
4 to 5 hard-boiled large eggs, chopped
1-1/2 cups mayonnaise
2/3 cup sour cream
3 tablespoons sugar
3 tablespoons red wine vinegar
2 tablespoons finely chopped onion
2 teaspoons prepared mustard
1 teaspoon celery seed
Salt and pepper to taste

Steps:

Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. , Transfer to a large bowl; add eggs. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Cover and refrigerate for 6 hours or overnight.

Nutrition Facts : Calories 483 calories, Fat 39g fat (8g saturated fat), Cholesterol 134mg cholesterol, Sodium 284mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

CREAMY POTATO SALAD

Creamy Potato Salad image

There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 4h55m

Yield 10

Number Of Ingredients 10

Ingredients

1 1/2 pounds round red or white potatoes (about 6 medium), peeled
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard-cooked eggs, chopped
Paprika, if desired

Steps:

Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg

Tips:

Boil Potatoes Perfectly: Pierce potatoes with a fork before boiling to ensure even cooking and prevent bursting.
Tender, Juicy Chicken: For succulent chicken, poach it in flavorful broth instead of boiling it in plain water.
Creamy Dressing: Whisk mayonnaise, sour cream, and Dijon mustard together until smooth and creamy.
Add-Ins and Variations: Feel free to customize your salad with your favorite vegetables, herbs, or spices.
Chilling Time: Allow the salad to chill in the refrigerator for at least 30 minutes before serving to enhance the flavors.
Garnish for Presentation: Sprinkle chopped fresh parsley or chives over the salad just before serving for an appealing presentation.

Conclusion:

This creamy chicken potato salad is a versatile and delectable dish that's perfect for picnics, potlucks, and everyday meals. With tender chicken, creamy dressing, and a medley of vegetables, it's a crowd-pleaser that can be easily tailored to your taste preferences. So, gather your ingredients, follow the step-by-step instructions, and enjoy a satisfying, flavorful salad that's sure to become a family favorite.