This simple potato salad recipe was inspired by traditional Olivieh salad. The original recipe usually includes eggs and bologna. This recipe uses leftover rotisserie chicken and was made with simple ingredients that could be picked up at any store.Jump to Recipe
Potatoes. You can’t make potato salad without potatoes! These hearty tubers make up the bulk of the dish.
Carrot. A carrot adds a bit of bright orange color and natural sweetness. Like potatoes, they can hold up very well to the thick dressing.
Mayonnaise. Mayonnaise forms the basis of the dressing that covers all the rest of the ingredients; its creaminess and slight tang work deliciously with potatoes. I like to choose the mayo made with avocado oil.
Pickles. Chopped pickles add a little crunch and sour flavor to cut through the potatoes and mayo dressing richness. Usually, I find the best-canned pickles in the international aisle at the store.
Chicken. You can cook your own chicken if you want, but rotisserie chicken is convenient and equally as good.
Peas. Fresh or thawed frozen provide a little bit of green color and pops of freshness in this recipe.
Optional Ingredients. You can add more protein: cubed Bologna and diced boiled eggs.
1.Gather the ingredients. Place potatoes and carrot in the pot, cover with water, boil till cooked and soft. To test if vegetables are cooked, you should easily insert a fork into the potatoes. Let them cool.
2. Peel carrot and potatoes, cut into evenly shaped small cubes. Dice pickles. Add to the large mixing bowl, mix.
3. Mix in peas, add mayo and a pinch of salt, mix one more time.
For potato salad, use types of potatoes that are at least a little waxy; starchy potatoes tend to break down when cooked.
Feel free to leave on the potato skins for easy preparation, extra fiber, and to keep the potato chunks from breaking down in the salad.
If you are not a fan of potato skin, you can easily peel it off after boiling.
No mayonnaise? No problem! Substitute the mayo with a mixture of sour cream and mustard. Make sure your potatoes and carrots are cool before mixing, so you don’t split your sour cream.
In general, it’s not recommended to freeze potato salad because the mayonnaise can break and the salad’s texture can become unpleasant.
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