Monday, March 3, 2014

Chicken Potato Salad

2 chicken breasts, cooked, cut into bite size pieces
4 med. potatoes
3 boiled eggs, chopped
1/4 cup French onion dip
1/4 cup butter/margarine
1/4 sweet pickles
salt & pepper to taste

Peel, chop and boil potatoes until done.  In a large boil mix drained potatoes, boiled eggs, dip, butter, pickles and chicken. Add enough mayonnaise to make creamy.  Add salt and pepper to taste. 

Martha:  I love potato salad and I love chicken salad so why not combine the two.  The 2 flavors are wonderful together.  You actually taste them separate as well as blended.  And the next day it is even better.  I do mix my potato salad while the potatoes are still hot which gives it a creamier texture than you would get if mixed cold but if you prefer you can make this using cold potatoes.  The onion dip is something I discovered a while back when making potato salad.  I love the flavor it gives but if you aren't an onion dip lover, use sour cream in its place.  This dish is also good with a can of tuna instead of the chicken.

Food Tester Carol:  This dish is a perfect  one to make a lot of so that you can have it on hand for a series of meals.  I will always think of it as an invigorating dish for a lazy Sunday evening or lunch for an on-the-go Saturday.  It can be used as an entrĂ©e served on salad greens, or as a companion dish served with vegetables and fruit salad.  The flavors are amazingly balanced, with potatoes, boiled egg and touch of diced pickle enhancing the flavor of the chicken but not dominating it.  This is another one to add to our comfort food list!

Tip:  When buying chicken allow ¾ to 1 pound per person.