Chicken Potato Salad Recipe With Photo

( 5 out of 5 )
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  • 4Servings
  • 15 mPrep Time
  • 30 mCook Time
  • 45 mReady In
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Salad with chicken and potatoes according to this photo recipe turns out to be incredibly tasty, satisfying and, of course, very healthy. I cook it better in large volumes, because everything is eaten very quickly. The amount of all ingredients can be changed at your will, but usually they should have approximately the same volume.


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Nutrients in 100 g


Step by step method

  • Step 1

    Place potatoes, carrots and chicken eggs in cold water, put them on the stove and after everything boils, fix for about ten minutes. Then remove the eggs and place them in cold water so that they cool down and are easily peeled from the shell. At this time, potatoes with carrots continue to cook until tender.

  • Step 2

    Chicken breast must be boiled separately for 30 minutes in salted water.

  • Step 3

    Then cool and tear or cut into small pieces.

  • Step 4

    Finely chop the onion and fresh cucumbers.

  • Step 5

    Peel the eggs from the shell and cut into cubes. You can use a special egg grinder.

  • Step 6

    Cut carrots and potatoes with a knife or chop in exactly the same way.

  • Step 7

    Put all ingredients into a separate container.

  • Step 8

    Salt, season with your favorite mayonnaise and mix.

  • Step 9

    Hope you will enjoy it!

Tips & variations

  • To reduce calories, you can use sour cream or yogurt instead of mayonnaise.

  • Potatoes and carrots do not need to be boiled. Vegetables will taste better if they are steamed or baked in the oven.

  • You can use pickled cucumbers. This salad will also be very tasty.

  • You can peel fresh cucumbers. So the salad will be more tender.

  • Onions can be marinated in apple or wine vinegar or replaced with green onions.

  • To add freshness to the salad, put an apple, less often a pear.

  • Some people sprinkle the salad with fried bacon.

  • You can replace chicken with turkey or duck. Moreover, it can be made with shrimp or tuna.

  • The flavor of the salad depends a lot on how it's cut. The best option is if all the components are the same size and shape.

  • Serving can be very diverse: traditional in a salad bowl, in tartlets or cheese baskets, or laid out in layers using a serving ring

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