Picnic Chicken Potato Salad Recipe

Name: Picnic Chicken Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large red potatoes, cubed and cooked; 3 large hard-boiled eggs, chopped or diced; 1 cup barbecued chicken, shredded into bite size pieces (I use a store bought rotisserie chicken); ½ cup mixed vegetables, cooked (I used frozen carrots, corn and peas microwaved for 1 minute to soften); ⅛ cup diced red bell pepper; ¾ cup mayonnaise; ½ tablespoon vinegar; 2 tablespoons sweet relish; 1 teaspoon prepared yellow mustard (or honey mustard); ½ teaspoon sugar; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon diced red onions (optional) or 1 stalk green onion, sliced and then chopped (optional); paprika and parsley flakes (to garnish)

Servings: persons

3 large red potatoes, cubed and cooked
3 large hard-boiled eggs, chopped or diced
1 cup barbecued chicken, shredded into bite size pieces (I use a store bought rotisserie chicken)
½ cup mixed vegetables, cooked (I used frozen carrots, corn and peas microwaved for 1 minute to soften)
⅛ cup diced red bell pepper
¾ cup mayonnaise
½ tablespoon vinegar
2 tablespoons sweet relish
1 teaspoon prepared yellow mustard (or honey mustard)
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon diced red onions (optional) or 1 stalk green onion, sliced and then chopped (optional)
paprika and parsley flakes (to garnish)

1
Mix mayo, vinegar, relish, mustard, sugar, salt, pepper and red onion together in a bowl.
2
Let stand while your potatoes and eggs are cooking.
3
While potatoes and eggs are still warm (it is essential to mix while warm so that the flavors develop properly), mix all potatoes,eggs, chicken, bell pepper and vegetables together with mayo mixture.
4
Mix gently, you don't want mashed potatoes, but just be gentle enough so that the ingredients are well incorporated together.
5
Adjust salt, pepper and sugar according to taste.
6
Can be served warm or cold, best when refrigerated overnight.
7
Lightly sprinkle paprika and parsley over before serving.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 3 large red potatoes, cubed and cooked, 3 large hard-boiled eggs, chopped or diced, 1 cup barbecued chicken, shredded into bite size pieces (I use a store bought rotisserie chicken), ½ cup mixed vegetables, cooked (I used frozen carrots, corn and peas microwaved for 1 minute to soften), and more.

Yes, Picnic Chicken Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Picnic Chicken Potato Salad

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