Chicken Egg Potato Salad Recipes

CHICKEN POTATO SALAD

Chicken Potato Salad image

A very tasty appetizer.

Provided by Ladan Miller

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Yield 7

Number Of Ingredients 7

Ingredients

2 boneless chicken breast halves, cooked
2 hard-cooked eggs
3 potatoes, cooked
1 ¼ cups pickled cucumbers
¼ teaspoon salt
2 tablespoons olive oil
⅔ cup mayonnaise

Steps:

Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 17.9 g, Cholesterol 92.1 mg, Fat 24.5 g, Fiber 2.3 g, Protein 12.6 g, SaturatedFat 4.2 g, Sodium 599.7 mg, Sugar 1.4 g

CHICKEN-EGG-POTATO SALAD

Chicken-Egg-Potato Salad image

Make and share this Chicken-Egg-Potato Salad recipe from Food.com.

Provided by DreamoBway

Categories Lunch/Snacks

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 skinless chicken breast half, cooked and chopped
1 cup new potato, cooked and chopped
3 hard-boiled eggs, chopped
1 stalk celery, chopped
1 tablespoon onion, minced
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon ground mustard
1/4 teaspoon dried dill weed
salt & pepper

Steps:

Combine all ingredients. Salt and pepper to taste.
Refrigerate at least two hours to allow the flavors to meld.

Nutrition Facts : Calories 212, Fat 12.4, SaturatedFat 3.9, Cholesterol 186.2, Sodium 188.2, Carbohydrate 11.8, Fiber 1.1, Sugar 2, Protein 13.1

OLD FASHIONED POTATO SALAD

Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

Steps:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

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