Easy Potato Salad Recipe
With Chicken: Delicious Magic!

Easy Potato Salad Recipe!

I make this easy potato salad recipe for one reason - and one reason only:

I love chicken and potatoes!

I know you do too because you’re reading this right now.

This very delicious recipe will prove to you that - yes - you can create magical things from those two ingredients. Deliciously magical!

And the best part is this dish is very simple and extremely easy to make.

Ingredients (Serves 2-4 potato salads):

2 chicken chicken breasts
2 medium carrots
4-5 medium potatoes
1 medium onion
1-2 tablespoons of olive oil
3-4 tablespoons of mayonnaise
1/3 teaspoon of mustard just to taste
parsley chopped
Green onion
Salt and pepper to taste

Cooking Utensils You'll Need:

cooking pot
carrot peeler
measuring spoons and cups
kitchen knife
chopping board
saute pan (skillet)
cooking spoons
medium size mixing bowl

Directions for My Easy Potato Salad Recipe:

Pour 6 cups of water into a cooking pot and add 1 teaspoon of  salt. Bring to a boil over high heat.

While the water is getting ready to boil, peel and wash the carrots. Wash the potatoes also but don’t peel. We’re going to boil these first before cutting. So add the washed vegetables to the pot. Cook about 15-20 minutes until they’re soft and tender.

When the veggies are cooked remove them from the water. Place them on a cutting board to let them begin cooling.

The first thing we’ll do is remove the skins from the potatoes. Quickly rinse the peeled potatoes. Finally, cut them into medium size pieces.

Slice the carrots lengthwise. Then cut them into shorter lengths about 2-3 inches.

Set aside the veggies for now to let them cool down.

Wash the chicken breasts thoroughly. Dry with paper towels. Cut into cubes.

Place a pan over low to medium heat. Add the olive oil. Once the oil is heated (about 1 minute) add the chicken cubes. Saute for about 10-15 minutes until the cubes are crunchy and have a golden colour.

In meantime, wash the onion and slice finely. Set aside.

In a medium bowl add the cut vegetables, sliced onion, sauteed chicken. Season with pepper.

Add mayonnaise and mustard. Mix all the ingredients well. Sprinkle with salt and pepper to taste.

Sprinkle with chopped parsley and add the green onion.

Cover well and set aside in the fridge for at least 30 minutes before serving.

My Chef's Tips:

This makes a great light lunch or snack all by itself.

My Chef and I still enjoyed this potato salad with another green salad side!

And for dessert, I’m made my Chef a cheesecake, because he works hard for me……sometimes!  ;)

However you enjoy it, I know you’ll believe in magic after this!

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