Go Back
+ servings
Chicken Potato Salad in a white oblong casserole dish
Print Recipe
5 from 2 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 Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Side Dish
Cuisine: Global
Keyword: chicken potato salad
Servings: 8 Servings
Calories: 457kcal
Author: Lalaine Manalo

Ingredients

  • 6 large potatoes
  • 1/2 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
  • 1/4 cup sweet pickle relish
  • 1/2 cup ham, cubed
  • 1 cup mayonnaise
  • 1/4 cup sweetened condensed milk
  • salt and pepper to taste

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.

Video

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.

Nutrition

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