Chicken Potato Salad

Name: Chicken Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 Servings
Ingredients: 6 large potatoes; ½ pound chicken breast or thigh meat, boneless and skinless; 1 medium carrot, peeled and diced; 3 hard-boiled eggs, peeled and coarsely chopped; 1 small onion, peeled and diced; 1 cup crushed pineapple, drained; ¼ cup sweet pickle relish; ½ cup ham, cubed; 1 cup mayonnaise; ¼ cup sweetened condensed milk; salt and pepper to taste

User Reviews

4.6

24 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
8 Servings
Calories
457 kcal
Course
Side Dish
Cuisine
International

Chicken Potato Salad

Gemma Fleming

Report

Filipino-style Potato Salad with chicken, ham, pineapple, and carrots is the perfect side dish for potlucks and parties. It's creamy, flavorful and sure to be a crowd favorite!

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

6 large potatoes
½ pound chicken breast or thigh meat, boneless and skinless
1 medium carrot, peeled and diced
3 hard-boiled eggs, peeled and coarsely chopped
1 small onion, peeled and diced
1 cup crushed pineapple, drained
¼ cup sweet pickle relish
½ cup ham, cubed
1 cup mayonnaise
¼ cup sweetened condensed milk
salt and pepper to taste

Add to Shopping List

Instructions

Under cold running water, rinse potatoes well. In a pot, place potatoes and enough cold water to cover. Over medium heat, bring to a boil. Cover and cook potatoes for about 12 to 15 minutes or until tender yet not falling apart.
Drain potatoes and allow to cool. Peel and discard skins. With a knife, cut into 1-inch cubes.
In a pot, add chicken and enough water to cover. Bring the water to a boil and then lower heat. Simmer chicken for about 15 to 20 minutes or until cooked through.
Drain chicken from liquid, allow to completely cool, and shred. Set aside.
In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. With a slotted spoon, remove from water and plunge into an ice bath until completely cool. Drain and set aside.
In a large bowl, combine potatoes, chicken, carrots, eggs, onions, crushed pineapple, sweet pickle relish, ham, mayonnaise, and condensed milk. Gently stir together until evenly distributed.
Season with salt and pepper to taste. Refrigerate for about 30 minutes to allow flavors to meld.

Notes

Allow the potatoes to cool completely before adding the rest of the ingredients as the residual heat will melt the mayonnaise and make the salad overly greasy. To speed up cooling, arrange the potatoes in a single layer on a baking sheet and refrigerate.

Nutrition Information

Show Details

Calories 457kcal (23%) Carbohydrates 41g (14%) Protein 16g (32%) Fat 26g (40%) Saturated Fat 5g (25%) Cholesterol 109mg (36%) Sodium 435mg (18%) Potassium 987mg (28%) Fiber 5g (20%) Sugar 19g (38%) Vitamin A 1552IU (31%) Vitamin C 27mg (30%) Calcium 105mg (11%) Iron 6mg (33%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 457 kcal

% Daily Value*

Calories	457kcal	23%
Carbohydrates	41g	14%
Protein	16g	32%
Fat	26g	40%
Saturated Fat	5g	25%
Cholesterol	109mg	36%
Sodium	435mg	18%
Potassium	987mg	21%
Fiber	5g	20%
Sugar	19g	38%
Vitamin A	1552IU	31%
Vitamin C	27mg	30%
Calcium	105mg	11%
Iron	6mg	33%