Potato Chicken Dill Pickle Salad with Creamy Dressing
When you love potato salad, chicken salad, and dill pickles why not combine them all together for potato, chicken, and dill pickle salad?
This is the perfect main dish or even side dish to have at a summer bbq.
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Potato, Chicken, Dill Pickle Salad
Equipment
- large stock pot
- Large Sauce Pan
- sharp knife
- Cutting Board
- Large Mixing Bowl
- measuring spoons
- Lemon Juicer
- egg slicer
Ingredients
Salad
- 3 lb red potatoes
- 1 pound cooked chicken breast 2 chicken breasts
- 3/4 cup dill pickle, diced about 4 large pickles
- 2 hard boiled eggs, diced
- 3/4 cup celery, diced about 3 celery ribs
- 3/4 cup yellow onion, diced about 1/2 large onion
Dressing
- 3/4 cups mayonaisse
- 3/4 cups sour cream
- 2 tbsp fresh lemon juice
- 3/4 tsp Redmond Real Sea Salt
- 3/4 tsp black pepper
- 3/4 tsp dill weed 1 tbsp if using fresh
Garnish
- Paprika
Instructions
Salad
- Boil the potatoes with skins on for about 15 – 20 minutes or until just fork tender. Do not overcook.
- Place chicken breasts into boiling water in a large saucepan and gently boil for 10-15 minutes or until 170° internal temperature
- Drain both potatoes and chicken and then refill the pots with the potatoes and chicken still in them with cold water and let stand until room temperature or cool enough to handle.
- Dice the pickles, onions, eggs, and celery.
- Once the potatoes are cooled, peel them and then dice them and put them in a large mixing bowl.
- Dice the chicken breasts once they are cooled
Dressing
- Combine mayonnaise with the rest of the dressing ingredients in a small bowl until creamy.
Putting Salad Together
- Pour 1/3 of the dressing over the potatoes
- Add the chicken and then another 1/3 of the dressing
- Last, add the remaining ingredients and the remainder of the dressing. Toss or fold gently, just until well coated.
- Refrigerator for at least 2 hours but better if overnight. Garnish with paprika before serving.
Notes
The Creamy Dill Potato Salad Dressing
I don’t change the dressing amount even if I’m just making the salad without the chicken.
It’s a creamy dressing of sour cream, good-quality mayonnaise, lemon juice, salt, and black pepper. It’s a very classic potato salad dressing.
If I have it, use fresh dill instead of dried. Just change it to a tablespoon instead of a teaspoon.
You can also thin the dressing a bit with pickle juice or apple cider vinegar if you want a more tangy dressing.
Preparing the Potato Chicken Salad
Wash the potatoes (don’t peel) but cut them in half. Put them in a large pot (at least 6-1/2 qt., pot) and fill 2/3 of the way with water, bring to a boil. Let it boil for about 20 minutes or until fork tender. Drain the potatoes and then fill the pot with the cooked potatoes with cold water. Let it sit until room temperature.
For the chicken you can use poached or boiled chicken (that’s my preference). You can use chicken that has been baked or grilled. You can also use the chicken from a rotisserie chicken that you pick up from your local grocery store. This is really a time saver and the chicken is consistently good.
Once you have cooked your chicken and let it cool, cut it into bite-size pieces.
Dice your celery, onions, dill pickles, and hard-boiled eggs to desired consistency.
I’m not a huge fan of raw onions so I make mine really small. I dice the celery and dill pickle rather large as I like the crunch of both in my salad.
For my hard-boiled egg, I just use an egg slicer and cut it both ways to create diced eggs.
Then I take my cooled potatoes out of the water and peel them, and dice them into bite-sized pieces.
Finally, I make the dressing. You just add all the dressing ingredients together in a small bowl and whisk together until you have a creamy mixture.
Then in a very large bowl, you will put in your potatoes, top with a little dressing, then the chicken, top with the dressing, then all the rest of the ingredients, and the last of the dressing.
The reason I layer it is so you don’t have to mix so much that your potatoes become mush. I try to do deep folds and I can get it mixed with maybe four or five folds by layering the ingredients with the dressing.
Refrigerate for at least a couple of hours before you’re ready to serve. As I mentioned before, I like to make it a day ahead of time as it just tastes better.
“Summer means happy times and good sunshine”
– Brian Wilson
Get Ready for Father’s Day
Potato Chicken Dill Pickle Salad
Variations of this Potato Salad Recipe
With the chicken in the salad, it can really be a whole meal for a hot summer night dish.
But you can also customize this dish to your liking.
Don’t add the chicken if you want it to just be a potato salad.
Don’t add the dill pickles and dill weed if that’s not your thing.
If you don’t like onions you can omit those, or exchange them for a red onion or some green onions as they all add their own unique flavor.
In addition, I add hard-boiled eggs. But if you don’t like them, you can leave them out.
The recipe calls for red potatoes as they hold up really well in a potato salad but you can use Yukon gold potatoes, new potatoes, or russet potatoes
No potato salad recipes are complete without the crunch of celery in it. At least in my opinion.
#1 Most important suggestion:
Make the salad the day before you plan to serve it. There is just something about potato salad on the second day. I think the potatoes absorb all the good stuff from the dressing and it just makes it more yummy!
Conclusion
There is nothing better on a hot summer day than summer barbecues with hot dogs and hamburgers and creamy potato salad on the side! When I add the chicken, it’s the main course for me!
Whatever is leftover can be stored in an airtight container and enjoyed for the next 3-4 days.
Peace and Love,
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I have been making both macaroni salad and potato salad with pickles for years. I use sweet pickles as well as dill. I made it without one time and my family said, “put the pickles back in please” so now I never make it without.
I’m with you – just add pickles!