Chicken Potato Salad


A very tasty appetizer.

close up view of Chicken Potato Salad on a plate with lettuce and sliced tomato on a white plate
6 to 8 servings


  • 2 boneless chicken breast halves, cooked

  • 2 hard-cooked eggs

  • 3 potatoes, cooked

  • 1 ¼ cups pickled cucumbers

  • ¼ teaspoon salt

  • 2 tablespoons olive oil

  • cup mayonnaise


  1. Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.

Nutrition Facts (per serving)

340 Calories
25g Fat
18g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 7
Calories 340
% Daily Value *
Total Fat 25g 31%
Saturated Fat 4g 21%
Cholesterol 92mg 31%
Sodium 600mg 26%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 13g
Vitamin C 19mg 93%
Calcium 26mg 2%
Iron 1mg 8%
Potassium 493mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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