CREAMY CHICKEN-POTATO SALAD
Vinegar and garlic salt are added to mayonnaise to make the yummy dressing for this easy chicken-potato salad.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water in saucepan 30 min. or until tender; drain. Cool.
- Meanwhile, mix mayo, vinegar and garlic powder in large bowl until blended. Stir in remaining ingredients except potatoes.
- Peel potatoes; cut into cubes. Add to chicken mixture; mix lightly. Refrigerate several hours or until chilled.
Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g
PICNIC POTATO AND CHICKEN SALAD
Provided by Sunny Anderson
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Place potatoes on a sheet tray, toss with oil, season with salt and pepper, and roast until golden and tender, about 30 minutes.
- Meanwhile, in a saucepan cover chicken with water and bring to a simmer over medium heat. Poach until cooked through, about 15 to 20 minutes. Remove from poaching liquid, let cool for a bit, and cut chicken into cubes.
- In a large bowl, toss together potatoes, chicken and bacon with the celery, onions, and garlic. Add the mayonnaise, mustard, paprika, herbs, salt and freshly ground black pepper, to taste. Mix until well combined.
- Serve salad in Bibb lettuce cups. Roll up and eat.
CREAMY POTATO SALAD
Steps:
- Boil, peel and cube 1 pound potatoes. Toss with 1 tablespoon cider vinegar and 1/2 teaspoon salt. Mix 1/4 cup each mayonnaise and sour cream and 2 tablespoons each horseradish and chopped chives. Toss with the potatoes, 1 chopped celery stalk, and salt and pepper.
CREAMY CHICKEN AND POTATO SALAD
Make and share this Creamy Chicken and Potato Salad recipe from Food.com.
Provided by Tracey_B
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 220 degrees celcius. Lightly coat an oven tray with cooking spray.
- Place the potatoes in a microwave dish, cover and cook on High for 6 minutes. Dry potatoes and place on the prepared tray. Lightly coat with cooking spray and bake for 20 minutes or until golden.
- Wrap the bacon in absorbent paper and cook in the microwave on High for 2 minutes. Chop.
- Gently toss the potatoes, bacon, chicken, sour cream, mayonnaise, mustard and chives together. Serve.
CHICKEN POTATO SALAD
A very tasty appetizer.
Provided by Ladan Miller
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Yield 7
Number Of Ingredients 7
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
ROASTED CHICKEN & NEW POTATO SALAD
Throw together a lovely summery roasted chicken and new potato salad - good source of vitamin C
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Boil or steam the potatoes for 15-20 mins until tender, then cool quickly in cold water (it's fine if they're still a bit warm) and drain. Meanwhile, pull the meat off the roast chicken and tear into bite-size pieces.
- Mix the yogurt with the honey and tarragon, then season to taste. Toss the salad leaves, peppers, chicken and potatoes in a large bowl, drizzle the dressing over, then serve immediately.
Nutrition Facts : Calories 440 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 1.48 milligram of sodium
CREAMY POTATO SALAD
There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h55m
Yield 10
Number Of Ingredients 10
Steps:
- Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
- Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
- Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
CREAMY SHREDDED CHICKEN & POTATO SALAD
If you've got leftover cooked chicken breasts and boiled potatoes, you're a mere 15 minutes from getting this creamy salad into the fridge.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix mayo, vinegar and garlic powder until blended.
- Combine remaining ingredients in large bowl. Add mayo mixture; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 340, Fat 22 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
CREAMY POTATO SALAD
Have you ever posted a recipe and just love reading the reviews for it? This is my signature potato salad. Whenever there is a pot luck function at work, I am TOLD that I have to bring the potato salad. No one else is allowed to and I am never given a choice. Thank you everyone who ever tried this potato salad and for leaving such glowing reviews for it. You all have made me look so good. I personally can not stand eggs or raw onions, so I leave them out but I know most people don't think a potato salad is complete without them. Thanks again for so many wonderful reviews. (psssst....check out my recipe #123107 as well. It shares the dressing with this recipe but tastes much much different because of the different ingredients) Please see Recipe #242966 for bacon bit tips.
Provided by Karen From Colorado
Categories Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes in boiling, salted water until tender.
- Drain well.
- Peel and cube potatoes.
- Transfer to a large bowl.
- Add celery, onion, sweet relish and bacon bits.
- Combine mayo, sugar, celery seed, vinegar, mustard, and salt.
- Add mayo mixture to potatoes.
- Toss lightly to coat potato mixture.
- Carefully fold in the chopped eggs.
- Cover and chill thoroughly.
- Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.
Nutrition Facts : Calories 296.3, Fat 14.3, SaturatedFat 4.7, Cholesterol 60.3, Sodium 803.7, Carbohydrate 34.4, Fiber 4.1, Sugar 6.1, Protein 8.3
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