Chicken Potato Salad Recipe

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4.75 from 8 votes

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

Prep Time10

Cook Time0

Total Time10

Course: lunch, Side Dish

Cuisine: American

Servings: people

Calories: 291kcal

Author: Becky Hardin

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

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.

Nutrition