Chicken Egg Potato Salad
Elevate your next gathering with this hearty and flavorful Chicken Egg Potato Salad, a delightful fusion of tender chicken, creamy potatoes, and perfectly cooked eggs. Tossed with a zesty dressing of mayonnaise, Dijon mustard, and apple cider vinegar, and accented by crunchy celery, red onion, and fresh parsley, this dish is a refreshing twist on a classic favorite. Whether served as a satisfying main course or a complementary side dish, this protein-packed salad is perfect for picnics, potlucks, or weeknight dinners. Ready in under an hour and chilled to perfection, it’s a crowd-pleaser you won’t want to miss.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 4 pieces Potatoes (medium-sized)
- 4 pieces Eggs
- 1 piece Red onion (small, finely chopped)
- 2 pieces Celery stalks (chopped)
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Prepare the chicken: Rub the chicken breasts with olive oil, salt, and black pepper. Boil, grill, or bake the chicken until it is cooked through and internal temperature reaches 165°F (75°C). Let it cool slightly and dice into bite-sized pieces.
Boil the potatoes: Peel and cut the potatoes into large chunks. Place the potatoes in a pot of salted water and bring to a boil. Cook until they are fork-tender, about 15-20 minutes. Drain and let them cool before cutting into smaller pieces.
Cook the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 10 minutes. Drain and transfer the eggs to an ice bath to cool. Peel the eggs and chop them into quarters.
Prepare the dressing: In a small bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, parsley, salt, and black pepper until smooth and well combined.
Assemble the salad: In a large bowl, combine the cooked chicken, potatoes, eggs, red onion, and celery. Pour the dressing over the ingredients and gently toss to ensure everything is evenly coated.
Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold as a main dish or a side.
Nutrition Facts
Calories |
2264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 1068 mg | 356% | |
| Sodium | 4182 mg | 182% | |
| Total Carbohydrate | 164.6 g | 60% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 11.6 g | ||
| Protein | 109.1 g | 218% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 291 mg | 22% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4518 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
