Potato Chicken Salad with a Basil Parsley Mayonnaise

Elevate your salad game with this vibrant Potato Chicken Salad featuring a luscious Basil Parsley Mayonnaise. Perfectly tender baby potatoes and juicy, pan-seared chicken breast form the hearty base of this recipe, while sweet cherry tomatoes, crisp red onion, and creamy hard-boiled eggs add layers of flavor and texture. The true star, however, is the herbaceous homemade mayonnaise, blended with fresh basil, parsley, garlic, and a splash of lemon juice for a fragrant, zesty twist that ties everything together. Easy to prepare and ready in under an hour, this salad shines as a wholesome lunch, a light dinner, or a standout addition to your picnic or potluck spread. Serve it chilled for a refreshingly delicious experience!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 g Baby potatoes
• 400 g Chicken breast
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tbsp Olive oil
• 200 g Mayonnaise
• 10 g Fresh basil leaves
• 10 g Fresh parsley leaves
• 1 tbsp Lemon juice
• 1 Garlic clove
• 150 g Cherry tomatoes
• 1 Red onion
• 2 Hard-boiled eggs

Directions

Step 1

Wash the baby potatoes thoroughly and place them in a pot of salted water. Bring the water to a boil and cook the potatoes for 12-15 minutes, or until fork-tender. Drain, let them cool slightly, and then cut them into halves or quarters depending on their size.

Step 2

While the potatoes are cooking, season the chicken breast with 0.5 tsp salt, 0.25 tsp black pepper, and a drizzle of olive oil. Heat a skillet or grill pan over medium heat and cook the chicken for 6-7 minutes per side, or until fully cooked and golden brown. Remove from heat, let it rest for 5 minutes, then shred or dice.

Step 3

To make the basil-parsley mayonnaise, combine the mayonnaise, fresh basil leaves, fresh parsley leaves, lemon juice, and garlic clove in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning with additional salt or lemon juice, if necessary.

Step 4

Slice the red onion thinly and halve the cherry tomatoes. Peel and quarter the hard-boiled eggs.

Step 5

In a large mixing bowl, combine the cooked potatoes, shredded chicken, cherry tomatoes, and sliced red onion. Add the basil-parsley mayonnaise and gently toss until everything is well coated.

Step 6

Transfer the potato chicken salad to a serving dish. Top with the quartered hard-boiled eggs and a sprinkle of freshly ground black pepper for garnish.

Step 7

Serve immediately or chill in the refrigerator for 30 minutes before serving for a cold salad.

Nutrition Facts

Serving size	(1569.2g)

Amount per serving	% Daily Value*
Calories	2764.1

Total Fat 182.8g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 5.1g
Cholesterol 951.1mg	0%
Sodium 4307.7mg	0%
Total Carbohydrate 152.7g	0%
Dietary Fiber 12.4g	0%
Total Sugars 14.8g
Protein 138.7g	0%

Vitamin D 100IU	0%
Calcium 272.8mg	0%
Iron 10.0mg	0%
Potassium 4126.4mg	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: 58.5%

Protein: 19.7%

Carbs: 21.7%