Picnic Chicken Potato Salad

Perfect for outdoor gatherings and casual meals, this Picnic Chicken Potato Salad is a creamy, flavor-packed twist on a classic dish. Tender baby potatoes and juicy, golden-browned chicken breasts take center stage, complemented by crunchy celery, tangy red onion, and protein-rich hard-boiled eggs. The rich dressing—made with mayonnaise, sour cream, Dijon mustard, and a splash of apple cider vinegar—ties everything together with a tangy, velvety finish. Sprinkled with fresh parsley for a vibrant pop of flavor, this crowd-pleaser is best served chilled after a quick prep time of 20 minutes and a total cook time of just 30 minutes. Whether you're packing it for a picnic or serving it at a family barbecue, this chicken and potato salad recipe is an irresistible addition to your menu!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1.5 pounds baby potatoes
• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 0.75 cup mayonnaise
• 0.5 cup sour cream
• 1 tablespoon Dijon mustard
• 1.5 teaspoons apple cider vinegar
• 2 pieces celery stalks, finely chopped
• 0.5 cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 3 pieces hard-boiled eggs, chopped

Directions

Step 1

Wash the baby potatoes thoroughly and cut them into bite-sized pieces. Place them in a large pot and cover with cold water.

Step 2

Add 1 teaspoon of salt to the pot and bring the water to a boil. Reduce the heat to medium and simmer the potatoes for 12-15 minutes, or until they are fork-tender. Drain the potatoes and set aside to cool.

Step 3

While the potatoes are cooking, preheat a skillet over medium heat. Rub the chicken breasts with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and black pepper.

Step 4

Cook the chicken in the skillet for 4-5 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and allow it to cool. Once cooled, shred it into bite-sized pieces using two forks.

Step 5

In a small mixing bowl, prepare the dressing by combining mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and 0.25 teaspoon of salt. Stir until smooth and well combined.

Step 6

In a large mixing bowl, combine the cooked potatoes, shredded chicken, chopped celery, red onion, and hard-boiled eggs.

Step 7

Pour the dressing over the potato and chicken mixture. Gently toss everything together to ensure even coating.

Step 8

Sprinkle the salad with chopped parsley and adjust the seasoning with additional salt and pepper, if needed.

Step 9

Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld. Serve chilled.

Nutrition Facts

Serving size	(1722.7g)

Amount per serving	% Daily Value*
Calories	3183.0

Total Fat 212.2g	0%
Saturated Fat 39.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1087.8mg	0%
Sodium 4928.4mg	0%
Total Carbohydrate 179.6g	0%
Dietary Fiber 13.0g	0%
Total Sugars 21.4g
Protein 146.5g	0%

Vitamin D 135.5IU	0%
Calcium 441.5mg	0%
Iron 11.7mg	0%
Potassium 4389.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.4%

Protein: 18.2%

Carbs: 22.4%