You are here

Chicken Potato Salad

admin's picture
Ingredients
  Potatoes 1 1⁄2 Pound
  Small new potatoes 1 1⁄2 Pound, pared
  Condensed chicken broth 10 3⁄4 Ounce (1 can)
  Mustard dressing 1⁄2 Cup (8 tbs) (bottled, use more quantity if needed)
  Cooked chicken 1 Cup (16 tbs), diced
  Diced cooked chicken 1 Cup (16 tbs)
  Celery 1 Cup (16 tbs), sliced
  Sliced celery 1 Cup (16 tbs)
  Sliced pimiento stuffed green olives 1⁄2 Cup (8 tbs)
  Pimiento stuffed green olives 1⁄2 Cup (8 tbs), sliced
  Toasted chopped walnuts 1⁄2 Cup (8 tbs)
  Walnuts 1⁄2 Cup (8 tbs), chopped
  Chopped green onion 1⁄4 Cup (4 tbs)
  Green onion 1⁄4 Cup (4 tbs), chopped
  Parsley 1⁄4 Cup (4 tbs), chopped
  Chopped parsley 1⁄4 Cup (4 tbs)
Directions

MAKING
1. In a saucepan, combine potatoes and chicken broth.
2. Bring to a boil then cover and simmer for 15 to 20 minutes or until potatoes are tender-cooked.
3. Drain the potatoes, reserving the cooking liquid.
4. When cool, slice the potatoes.
5. Add them to a large salad bowl along with remaining ingredients.
6. Add dressing and toss using two salad spoons until well mixed and all ingredients are coated with dressing.
7. Cover bowl and place in the refrigerator to chill well before serving.

SERVING
8. Serve the salad on individual salad plates, in crisp lettuce cups, if you like.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
2

Rate It

Your rating: None
4.519445
Average: 4.5 (18 votes)