Chicken Potato Salad

This super quick and easy potato salad is heartier than your average side dish! Loaded with chicken for a boost of protein, I love that this can stand on its own for a quick lunch too. I stuffed this creamy potato salad with peas, carrots, and pickled jalapeños for a spicy kick!

Creamy Potato Salad with Chicken and Jalapeños

Every cookout needs a good potato salad, and my recipe is sure to steal the show! Using Mexican crema in the dressing gives it a slightly thinner texture and sweeter flavor, while pickled jalapeños add just a bit of heat. Trust me, everyone is going to be delighted when they get a bite of this!

Adding leftover chicken bulks up this dish to make it a protein-packed side, or a delicious lunch idea. Like a much heartier take on chicken salad! By prepping the potatoes and chicken ahead of time, you can throw this recipe together in 10 minutes flat. And letting it sit in the fridge just gives the flavors more time to develop into the yummiest dish ever!

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One Simple Tip!

I recommend cooking the chicken and potatoes ahead of time so they are ready to use, and have time to cool. It’s important both ingredients are cool before mixing with the dressing, to prevent clumping and curdling.

4.75 from 8 votes

Chicken Potato Salad Recipe

Loaded with chicken, peas, carrots, and jalapeños, this creamy potato salad is heartier than your average side dish!

Prep Time: 10 minutes mins

Cook Time: 0 minutes mins

Total Time: 10 minutes mins

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Serves 8 people

1x2x3x

Ingredients

• ▢ 2 cups chopped cooked chicken breast (or shredded*)
• ▢ 4 Yukon Gold potatoes (cooked and cubed**)
• ▢ 3 carrots (diced***)
• ▢ 1 cup peas (frozen or canned****)
• ▢ ¼ cup pickled jalapenos (or regular jalapeños, diced)
• ▢ 1 tablespoon Chopped fresh parsley (plus more for garnish)
• ▢ ½ teaspoon ground black pepper
• ▢ ½ cup mayonnaise
• ▢ ½ cup Mexican crema (or sour cream)
• ▢ kosher salt (to taste)

For Serving (Optional):

• ▢ 1 romaine lettuce
• ▢ 2 crackers

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Instructions

• In a large bowl, combine the chicken, potatoes, carrots, peas, jalapeños, and parsley. Toss to combine.
  2 cups chopped cooked chicken breast, 4 Yukon Gold potatoes, 3 carrots, 1 cup peas, ¼ cup pickled jalapenos, 1 tablespoon Chopped fresh parsley
  
• In a small bowl, combine the mayonnaise, Mexican crema, and black pepper. Pour over the potato salad and mix until well combined. Salt to taste.
  ½ teaspoon ground black pepper, ½ cup mayonnaise, ½ cup Mexican crema, kosher salt
  
• Fill a serving dish with lettuce leaves (if using) and pour the chicken potato salad on top. Garnish with more parsley, if desired.
  1 romaine lettuce
  
• Serve with crackers, or as a side dish.
  2 crackers

Notes

*Use any cooked or leftover chicken you have, including shredded chicken, rotisserie chicken, or canned chicken.

**I like to use Yukon Gold potatoes because they are the perfect combo of starchy and waxy. If you prefer, use Russet. See below for boiling instructions. This should yield about 3-4 cups cooked and cubed potatoes.

***Raw carrots will add more crunch and texture. If you prefer, parcook them (like steaming or blanching) to make them more tender.

****If using frozen peas, microwave them first. If using canned peas, drain and rinse.

Tips:

• Prep ingredients ahead of time so they are ready to use.
• Make sure that the potatoes and chicken are cooled before tossing with the rest of the ingredients. If still warm, the mayo and cream dressing can curdle.
• If you don’t like spicy foods, you can omit the jalapeños, it will still be delicious!

To Boil Potatoes: Peel and chop potatoes into bite-sized cubes. Place them in a large pot of salted water, then bring the water to a boil. Boil for about 10-15 minutes, until potatoes are fork tender. Drain and cool before using.

Storage: Store chicken potato salad in an airtight container in the refrigerator for 2-3 days.

Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.

Nutrition Facts

Chicken Potato Salad Recipe

Amount Per Serving

Calories 291 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Trans Fat 0.03g

Polyunsaturated Fat 7g

Monounsaturated Fat 3g

Cholesterol 43mg14%

Sodium 277mg12%

Potassium 683mg20%

Carbohydrates 25g8%

Fiber 4g17%

Sugar 4g4%

Protein 15g30%

Vitamin A 4507IU90%

Vitamin C 31mg38%

Calcium 60mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: lunch, Side Dish

Cuisine: American

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How to Make Chicken Potato Salad Step by Step

Prep: Gather the list of ingredients. Peel 4 Yukon Gold potatoes and cut into bite-sized cubes. Place in a pot of salted water, bring it to a boil, and cook 10-15 minutes, until potatoes are fork tender. Drain and cool the potatoes completely before using. Chop or shred cooked chicken.

Combine Ingredients: In a large bowl, combine 2 cups of chopped cooked chicken breast, 3-4 cups of cooked and cubed potatoes, 3 diced carrots, 1 cup of peas, ¼ cup of pickled jalapeños, and 1 tablespoon of chopped fresh parsley. Fold ingredients to evenly distribute.

Add the Dressing: In a small bowl, combine ½ cup of mayonnaise, ½ cup of Mexican crema, and ½ teaspoon of ground black pepper. Pour over the potato salad and mix until well combined. Salt to taste.

Serve: Serve chicken potato salad as desired. I like to pour mine into a bed of lettuce for presentation, and serve them with crackers.

How to Store

Store leftover potato salad in an airtight container in the refrigerator for up to 2 days. Serve cold straight from the fridge. I do not recommend freezing this dish.