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Chicken and Potato Salad

Jen Paleracio
Creamy chicken and potato salad. Great combination of flavors from sun-dried tomatoes, sweet relish, Dijon mustard, and cheddar cheese.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Salad, Side Dish
Cuisine American

Equipment

  • Stockpot
  • Mixing bowl
  • Spatula

Ingredients
  

  • 2 medium sized yellow potatoes, peeled, cubed, boiled
  • 1 1/2 cooked shredded chicken or rotisserie chicken
  • 1 cup mayonnaise
  • 1 tablespoons Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot sauce
  • 1/4 cup sweet relish
  • 1 cup shredded cheddar cheese
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 teaspoon parsley flakes
  • 3/4 cup raisins

Instructions
 

  • Fill the stockpot with enough water to submerge the potatoes. Cook until fork-tender. Drain and transfer to a mixing bowl.
  • In the same bowl, add the chicken, mayo, Dijon mustard, garlic powder, onion powder, salt, hot sauce, sweet relish, cheddar cheese, sun-dried tomatoes, parsley flakes, and raisins. Mix and toss everything until well combined.
  • Serve with a side salad or garlic bread

Notes

 
DID YOU MAKE THIS RECIPE? Tag @leanbellaskitchen and hashtag #leanbellaskitchen
Keyword potato salad, rotisserie chicken, sundried tomatoes, sweet relish