Quick & Easy Chicken Potato Mayo Salad

Chicken Potato Mayo Salad is a creamy and tasty one-dish meal: a variation of the classic potato salad or chicken salad, excellent to enjoy cold for a spring or summer family lunch or to put in the picnic basket  on a day trip. It is an easy recipe that everyone can make and, if prepared a few hours in advance, will give its best: in this way, in fact, the ingredients will blend together better, absorbing flavors and aromas, and the final result will be even more appetizing.

To bring it to the table, you will need boiled potatoes, a whole chicken breast, ready-made mayonnaise and a sprig of fresh parsley. Once you have cut the meat into bite-sized pieces and marinated it in a bowl with oil, salt and pepper for at least a quarter of an hour, all you have to do is grill it on a hot griddle and then season it in a salad bowl with the diced boiled potatoes, chopped parsley and a few spoonfuls of mayonnaise. The result will be a very tasty dish, to be left to rest in the fridge and then consumed in the office, for a quick but satisfying break, or on the beach under the umbrella.

What is Chicken Potato Mayo Salad?

Chicken and potato salads have a rich history across various cultures, often evolving with regional preferences and ingredients. The combination of chicken and potatoes in a salad is a classic, providing a hearty and filling dish, particularly in European and American cuisine.

In the U.S., chicken potato salad became popular in the 20th century as a part of casual, family-friendly meals and picnics, often enhanced with mayonnaise or mustard dressing. Historically, such salads were often prepared as a way to make use of leftover cooked chicken, making them both practical and delicious. Over time, variations have emerged, with ingredients like olives, capers, or even roasted vegetables being added, offering a flavorful twist on the traditional.

Pro Tips for The Best Chicken Potato Mayo Salad

• For the best texture, cook the chicken until it's just done—overcooking can make it dry. Poaching or gently grilling the chicken ensures it stays tender and juicy. Allow it to rest before slicing to lock in the moisture.
• Boil the potatoes until they are tender but not mushy—about 10-12 minutes. Make sure to let them cool slightly before chopping, so they maintain their shape and texture in the salad.

What Potatoes Should I Use for This Salad?

Waxy potatoes like Yukon Gold work best for this salad because they hold their shape well when boiled and won't break apart easily, giving your salad a nice, firm texture.

What Else Can I Add to This Salad?

To flavor the dish, in addition to parsley, you can choose chopped basil, mint leaves or a few chopped chives while, according to personal taste, you can enrich the preparation with the most varied ingredients: chopped mozzarella, confit cherry tomatoes, olives, pickled capers, pan-fried carrots, baked vegetables, mackerel fillets in oil…

How to Serve Chicken Potato Mayo Salad

This salad is best served chilled or at room temperature, so allow it to sit in the fridge for at least an hour before serving. This helps the flavors meld together and makes the salad more refreshing.

Can I Make Chicken Potato Mayo Salad Ahead of Time?

Of course! In fact, it tastes better if you let it rest for a few hours in the fridge, so go ahead!

Does It Freeze Well?

No! If you freeze it, you'll end up ruining the potatoes and the mayonnaise, making them watery and mushy.

How to Store Chicken Potato Mayo Salad

If you have any left over, you can keep it in the fridge, in an airtight container, for 1-2 days maximum.

How to Make Chicken Potato Mayo Salad

First, peel the potatoes and cut them into chunks.

Blanch the potatoes in lightly salted water for about 12 minutes, or until they are tender when pierced with the prongs of a fork; then pass them under running water, drain them and arrange them in a salad bowl.

Cut the chicken breast into bite-sized pieces.

Place the meat in a bowl and season it with a pinch of salt, a grind of pepper and the filtered lemon juice. Let the chicken marinate for half an hour, then drain it and grill it on a hot griddle.

Once cooked, transfer the grilled chicken to the salad bowl with the potatoes, and drizzle with a drizzle of extra virgin olive oil.

Flavor with the chopped parsley.

Add the mayonnaise, mix carefully and leave to rest in the fridge for at least a couple of hours.

Enjoy!