Chicken Potato Salad

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Ingredients

For the salad:

  • 1 pound red potatoes, cubed
  • 4 cups of chicken broth
  • 2 cups cooked chicken, diced (or a rotisserie chicken)
  • 2 cups frozen peas and carrots (steamed for about 5 minutes)
  • 2 hard-boiled eggs, diced
  • 1/2 cup diced dill pickles
  • 1/2 cup chopped cilantro (or parsley)

For the dressing:

  • 1 cup mayonnaise
  • 3 tablespoons spicy mustard
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 3/4 tablespoons fresh lime juice
  • About 1/2 cup chicken stock (reserved from potato pot)
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika, optional
  • Salt and pepper, to taste

Directions

  1. Place potatoes in a stock pot and cover with 4 cups of chicken stock. 
  2. Bring to a boil until fork tender. 
  3. Drain the potatoes, reserving the excess broth. 
  4. Combine the potatoes and the next 5 ingredients in a bowl. 
  5. Fold gently to mix. 
  6. In a separate small bowl, whisk together the ingredients for the dressing. 
  7. Drizzle the dressing over the potato salad. 
  8. Cover and chill for about an hour.

https://www.cutco.com/learn/chicken-potato-salad