[Recipe + Video] Easy Potato and Chicken Salad
This easy potato and chicken salad is colorful, filling, easy to make, and doesn't make you hot. What else can you ask from a summer dish?
Servings 4 servings
Calories 549kcal
Ingredients
- 1 medium red onion
- ¼ cup of apple vinegar
- 1½ pound potatoes [0.68 kg], boiled, peeled, and diced (see notes)
- ¾ cup diced bell peppers
- 3 cup supermarket rotisserie chicken shredded finely
- ¾ cup thinly-sliced celery stalk
- 1 cup mayonnaise (or more, to taste)
Instructions
- Steep onion: Add vinegar to the bowl with the onion and let it rest for 10 minutes.Discard the vinegar.
- Mixing salad: Combine the onion and the remaining ingredients in a large bowl. If you won't serve right away, cover and keep chilled for later.
- Serving: This salad keeps refrigerated for about a day. Once chilled, serve right out of the fridge so the mayonnaise doesn't spoil.
Video
Notes
The potatoes should be boiled beforehand with a teaspoon of salt added to the water, or you can use leftover boiled potatoes from another meal.
Both mayo and rotisserie chicken already have salt, so I did not need to add salt to the salad. Taste and salt to taste if you find it necessary.
Served as a light meal, this serves 4, as a salad, serves 6.
Nutrition
Calories: 549kcal | Carbohydrates: 5g | Protein: 28g | Fat: 45g | Saturated Fat: 7g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 437mg | Potassium: 391mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1015IU | Vitamin C: 38mg | Calcium: 34mg | Iron: 1mg