Chicken Potato Salad

Chicken Potato Salad is the ultimate party side dish! Creamy, flavorful, and loaded with ham, pineapple, and carrots, it's sure to be a crowd favorite.

Guys, I can't say enough how much I appreciate you. These past few days have been amazing here at Kawaling Pinoy, with you all visiting for Christmas recipes. Thank you so much for making Kawaling Pinoy a part of your holiday celebrations.

Leche flan was among the top ten recipes you came for, and Filipino-style macaroni salad was a close second. I can't agree more with your choices. Forgive me for patting my own back; I have to say, my macaroni salad is the bomb!

It's chock-full of every delicious goodie you can think of, and this chicken potato salad, my friends, is the same good stuff. With tons of flavor and texture, it's another crowd-pleaser you'd want to serve for parties or bring to potlucks.

What you'll need

• Boiled cubed potatoes
• Shredded cooked Chicken white or dark meat
• Cubed ham
• Chopped hardboiled eggs
• Chopped onions
• Crushed pineapple
• Sweet pickle relish
• cubed ham
• Parboiled, diced carrots
• Mayonnaise
• Condensed milk

How to make Filipino-style chicken potato salad

• Cook the potatoes just until tender enough to pierce through easily with a fork, which should take about 15 to 20 minutes. To ensure potatoes are evenly cooked all the way through, start with cold water and make sure the potatoes are fully submerged. Add salt to the water to boost the flavor of the potatoes.
• Poach the chicken, let it cool, and flake it. To make the process simpler, you can also use store-bought rotisserie chicken.
• Parboil the carrots to maintain their color and crispness. If you prefer to skip this step and add them raw, finely mince them so they'll be easier to chew.
• Combine all the ingredients. Allow the potatoes and chicken to cool completely before adding the rest of the ingredients, as the residual heat will melt the mayonnaise and make the salad overly greasy. To speed up cooling, arrange the potatoes in a single layer on a baking sheet and refrigerate.
• Chill for a few hours before serving to allow the flavors to meld and for the consistency to set.

How to serve and store

• This chicken potato salad is a great side dish for potlucks and special gatherings. Serve it with Filipino pork BBQ or Filipino-style fried chicken for a hearty and tasty meal.
• Do not keep it outside refrigeration for too long. It contains mayonnaise and high-protein ingredients and can spoil quickly, especially in warm weather. Chill beforehand and keep in a cool, shaded area during serving. If it sits out for an extended period, discard it.
• To store leftovers, transfer them to a container and refrigerate them for up to 3 days. The dish doesn't freeze well; the noodles turn mushy, and the dressing tends to separate when frozen and thawed.

That's it, for now, my favorite people. As I leave you to your Christmas festivities, I wish you and your family the best this holiday season and throughout the year. Maligayang Pasko!

More side dish recipes

Pineapple Coleslaw

Hawaiian Macaroni Salad

Kabocha Salad

Tuna Pasta Salad

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

4.63 from 8 votes

Chicken Potato Salad

Filipino-style Potato Salad with chicken, ham, pineapple, and carrots is the perfect side dish for potlucks and parties. It's creamy, flavorful and sure to be a crowd favorite!

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Author: Lalaine Manalo

Course: Side Dish

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8 Servings

Ingredients

• 6 large potatoes
• ½ pound chicken breast or thigh meat, boneless and skinless
• 1 medium carrot, peeled and diced
• 3 hard-boiled eggs, peeled and coarsely chopped
• 1 small onion, peeled and diced
• 1 cup crushed pineapple, drained
• ¼ cup sweet pickle relish
• ½ cup ham, cubed
• 1 cup mayonnaise
• ¼ cup sweetened condensed milk
• salt and pepper to taste

US CustomaryMetric

Instructions

• Under cold running water, rinse potatoes well. In a pot, place potatoes and enough cold water to cover. Over medium heat, bring to a boil. Cover and cook potatoes for about 12 to 15 minutes or until tender yet not falling apart.
• Drain potatoes and allow to cool. Peel and discard skins. With a knife, cut into 1-inch cubes.
• In a pot, add chicken and enough water to cover. Bring the water to a boil and then lower heat. Simmer chicken for about 15 to 20 minutes or until cooked through.
• Drain chicken from liquid, allow to completely cool, and shred. Set aside.
• In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. With a slotted spoon, remove from water and plunge into an ice bath until completely cool. Drain and set aside.
• In a large bowl, combine potatoes, chicken, carrots, eggs, onions, crushed pineapple, sweet pickle relish, ham, mayonnaise, and condensed milk. Gently stir together until evenly distributed.
• Season with salt and pepper to taste. Refrigerate for about 30 minutes to allow flavors to meld.

Notes

Allow the potatoes to cool completely before adding the rest of the ingredients as the residual heat will melt the mayonnaise and make the salad overly greasy. To speed up cooling, arrange the potatoes in a single layer on a baking sheet and refrigerate.

Video

Nutrition Information

Calories: 457kcal, Carbohydrates: 41g, Protein: 16g, Fat: 26g, Saturated Fat: 5g, Cholesterol: 109mg, Sodium: 435mg, Potassium: 987mg, Fiber: 5g, Sugar: 19g, Vitamin A: 1552IU, Vitamin C: 27mg, Calcium: 105mg, Iron: 6mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”