How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

Multi-Color Potato Salad With Chicken And Vegetable

Name: Multi-Color Potato Salad With Chicken And Vegetables (Inspired By: The Iron You)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 purple fingerling potatoes, unpeeled, diced, boiled until just cooked through; 3 purple carrots, peeled and diced, boiled just until softened a bit; 10 ounces fresh or frozen green peas, boiled for 30 seconds; 6 boneless, skinless chicken thighs, roasted and chopped; 3 eggs, hard-boiled, peeled and chopped; 12 bread and butter pickle chips, chopped; 6 ounces full-fat, grass-fed plain yogurt; 3 teaspoons extra-virgin olive oil; 3 tablespoons healthy mayonnaise; 1 tablespoon raw apple cider vinegar; 1-1/2 tablespoons fresh minced dill; sea salt and black pepper to taste

Fresh, crisp and full of flavor — this Multi-Color Potato Salad With Chicken And Vegetables (Inspired By: The Iron You) is a must-try. Made with purple …

This Multi-Color Potato Salad With Chicken And Vegetables (Inspired By: The Iron You) relies on simple, everyday ingredients such as extra-virgin olive oil, healthy mayonnaise, raw apple cider vinegar and fresh minced dill. It comes together quickly and makes 4 servings, at about 3419 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

3419

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Multi-Color Potato Salad With Chicken And Vegetables (Inspired By: The Iron You)

Tips for the best results

Variations & substitutions

My Personal Notes

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