Chicken and Potato Salad

This chicken potato salad is a wholesome twist on Russian Olivier salad, made with real ingredients and perfect for holidays or meal prep!

Prep Time 20

Cook Time 20

Resting Time 30

Total Time 1 10

Servings

Cook the veggies but covering scrubbed potatoes and carrots fully with water. Bring to a boil, then reduce heat to medium and continue to simmer until the carrots are slightly fork-tender.
2 Yukon gold potatoes, 4 carrots
Pull out the carrots with a pair of tongs and set aside to cool. Continue to cook the potatoes until they are fully fork-tender.
Dice the leftover chicken, eggs, and pickles. Once the potatoes and carrots are fully cooled, finely chop them as well. Then, combine everything in a large bowl.
6 hard-boiled eggs, 2 cups cooked chicken, 6 pickles
Add mayonnaise and stir well to coat everything evenly. Adjust salt and pepper if needed. Cover and refrigerate for at least 30 minutes before serving.
1 cup mayonnaise, salt and pepper to taste

As a make-ahead dish, leave out the mayonnaise until the day of serving.
You can prolong the shelf-life (in the refrigerator) by storing the chopped pickles separately from the other ingredients so to avoid spoilage.
Fully combined Healthy Potato Salad keeps in the refrigerator up to 2 days. Without mayonnaise: 3-4 days. Without mayonnaise and pickles: up to 5 days.