Potato salad

I usually prepare this salad when I have chicken breast in the fridge and want something quick, without too much hassle. I often make it for dinner or for lunch the next day. It's the kind of recipe where you boil the basic ingredients, chop them, and mix them together. It doesn't have many ingredients, yet it turns out to be quite filling and fresh, thanks to the pickles.

Quick Info

Total time: about 40 minutes
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 2
Difficulty: easy
Recipe type: quick salad with chicken and potatoes, for dinner or lunch

Ingredients

2 potatoes
1 egg
2 slices of chicken breast
2 pickles
150 ml oil (for mayonnaise)
1 teaspoon mustard
pepper to taste

Preparation method

1. Wash the chicken breast and boil it in cold water. You can use two thin slices so that it cooks faster. When it starts to boil, skim off any foam from the surface, if there is any.
2. Peel the potatoes and cut them into small cubes, not too big. After the chicken has boiled for a few minutes (3-4 minutes), add the potatoes to the same pot. This way, you save time and don’t dirty two pots.
3. Meanwhile, wash the pickles and chop them finely.
4. Boil the egg. To make it hard, leave it in boiling water for 7 minutes from the moment it starts boiling.
5. When the egg is boiled, peel it and let it cool a bit.
6. For the mayonnaise: put the hard-boiled egg in the blender, add the mustard, then blend while gradually adding the oil in a thin stream. I didn’t add lemon juice because the salad already has pickles, which provide enough acidity.
7. When the chicken and potatoes are cooked (a fork easily goes into the potato), remove them and let them cool for a few minutes.
8. Cut the chicken breast into small cubes, about the same size as the potatoes.
9. In a large bowl, mix the chicken, potatoes, chopped pickles, then add the mayonnaise and mix gently with a spoon.
10. Season with pepper to taste. If you want, you can add a bit of salt, but generally, the pickles provide enough salt.

Why I make this recipe often

It’s quick, doesn’t require hard-to-find ingredients, and is suitable for any season. The salad keeps well in the fridge and can be taken for lunch the next day. It also helps when I have leftovers of boiled chicken or potatoes.

Tips and variations

Tips

If you want the mayonnaise to be creamier, use oil at room temperature.
Let the boiled ingredients cool a bit before cutting them, so they don’t crumble.
Substitutions

You can replace the chicken breast with boiled chicken thighs if you have them on hand.
If you don’t have pickles, you can use pickled peppers, but the final taste will be sweeter.
Variations

For extra flavor, you can add a teaspoon of chopped parsley (it’s not in the original recipe, but it goes well if you like it).
If you want the salad to be more tangy, you can squeeze a little lemon juice over the ingredients, but I don’t feel the need because I have enough pickles.
Serving ideas

It works as a main dish, alongside slices of fresh bread. It can also be served as a side dish with grilled meat or other simple dishes.

Frequently asked questions

How long does the salad last in the fridge?
The salad lasts 1-2 days in the fridge, kept covered. After this time, the potatoes and mayonnaise change texture, so I recommend consuming it quickly.

Can I use store-bought mayonnaise?
Yes, you can use store-bought mayonnaise if you don’t feel like making it at home. Homemade mayonnaise, with boiled egg, is denser, but the ready-made version works too.

Can the potatoes be boiled directly with the chicken?
Yes, after the chicken breast has boiled for a few minutes, you can add the potatoes to the same pot. This way, you save time.

What type of pickles are suitable?
Crispier and sour pickles are preferred, so the salad doesn’t turn out watery.

Can I add onion or other vegetables?
The basic recipe doesn’t include onion or other vegetables, but you can adapt it to your preference. Finely chopped red or green onion can change the taste quite a bit.

Nutritional values

Approximately, for one serving: around 350-400 kcal, of which about 20 g fat (mostly from mayonnaise and oil), 20 g protein (chicken breast and egg), 25 g carbohydrates (potatoes). Values may vary depending on the exact size of the potatoes, type of chicken, and final amount of mayonnaise.

Storage and reheating

This salad keeps in the fridge, covered, for a maximum of 2 days. I do not recommend reheating it; it is served cold or at room temperature. If it sits too long, the potatoes become soft, and the mayonnaise may separate. It’s best consumed fresh.