Picnic Chicken Potato Salad
Perfect for outdoor gatherings and casual meals, this Picnic Chicken Potato Salad is a creamy, flavor-packed twist on a classic dish. Tender baby potatoes and juicy, golden-browned chicken breasts take center stage, complemented by crunchy celery, tangy red onion, and protein-rich hard-boiled eggs. The rich dressing—made with mayonnaise, sour cream, Dijon mustard, and a splash of apple cider vinegar—ties everything together with a tangy, velvety finish. Sprinkled with fresh parsley for a vibrant pop of flavor, this crowd-pleaser is best served chilled after a quick prep time of 20 minutes and a total cook time of just 30 minutes. Whether you're packing it for a picnic or serving it at a family barbecue, this chicken and potato salad recipe is an irresistible addition to your menu!
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Recipe Information
Ingredients
- 1.5 pounds baby potatoes
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.75 cup mayonnaise
- 0.5 cup sour cream
- 1 tablespoon Dijon mustard
- 1.5 teaspoons apple cider vinegar
- 2 pieces celery stalks, finely chopped
- 0.5 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 3 pieces hard-boiled eggs, chopped
Instructions
Wash the baby potatoes thoroughly and cut them into bite-sized pieces. Place them in a large pot and cover with cold water.
Add 1 teaspoon of salt to the pot and bring the water to a boil. Reduce the heat to medium and simmer the potatoes for 12-15 minutes, or until they are fork-tender. Drain the potatoes and set aside to cool.
While the potatoes are cooking, preheat a skillet over medium heat. Rub the chicken breasts with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and black pepper.
Cook the chicken in the skillet for 4-5 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and allow it to cool. Once cooled, shred it into bite-sized pieces using two forks.
In a small mixing bowl, prepare the dressing by combining mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and 0.25 teaspoon of salt. Stir until smooth and well combined.
In a large mixing bowl, combine the cooked potatoes, shredded chicken, chopped celery, red onion, and hard-boiled eggs.
Pour the dressing over the potato and chicken mixture. Gently toss everything together to ensure even coating.
Sprinkle the salad with chopped parsley and adjust the seasoning with additional salt and pepper, if needed.
Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld. Serve chilled.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 847 mg | 37% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.7 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 743 mg | 16% | |
*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.
