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Peruvian Potato Chicken Salad is a delightful dish that brings together the comforting flavors of potatoes, chicken, and vegetables. This recipe is perfect for a quick lunch or a light dinner. The mayonnaise and mustard dressing adds a creamy, tangy touch that ties everything together beautifully. Let's dive into this easy-to-make, crowd-pleasing salad!
Peruvian Potato Chicken Salad Recipe
Ingredients:
- 4 pcs peeled and diced potatoes
- 2 cups shredded cooked chicken
- 1 cup cooked peas
- 1 cup diced and cooked carrots
- 1 cup mayonnaise
- 1 tbsp mustard
- to taste salt and pepper
Instructions:
- Boil the potatoes until tender, then drain and let cool.
- In a large mixing bowl, combine the potatoes, chicken, peas, and carrots.
- Add the mayonnaise and mustard, then mix well.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
What You Will Need
H2: What you will need to make Peruvian Potato Chicken Salad
- Potatoes: Provide a hearty base and absorb flavors well, making them essential for the salad's texture and taste.
- Shredded cooked chicken: Adds protein and a savory element, balancing the creaminess of the mayonnaise.
- Cooked peas: Bring a pop of color and slight sweetness, enhancing the salad's overall flavor profile.
- Diced and cooked carrots: Offer a crunchy texture and natural sweetness, complementing the other ingredients.
- Mayonnaise: Binds everything together with a creamy consistency, making the salad rich and satisfying.
- Mustard: Adds a tangy kick, cutting through the richness of the mayonnaise and enhancing the overall flavor.
Read more: Potato Salad Casserole Recipe
Tools and Instruments Needed
What tools/instruments will be needed to make Peruvian Potato Chicken Salad Recipe
- Large pot: Needed to boil the potatoes until tender, ensuring they cook evenly.
- Colander: Essential for draining the boiled potatoes, removing excess water.
- Mixing bowl: Used to combine all ingredients, making sure everything is well mixed.
- Wooden spoon: Ideal for mixing the salad without mashing the potatoes.
- Measuring cups: Helps measure out the mayonnaise and mustard accurately for consistent flavor.
Peruvian Potato Chicken Salad Recipe
Equipment
- Pot
- Mixing bowl
- Knife
Read more: Peruvian Seafood Stew
Ingredients:
Main Ingredients
- 4 pcs Potatoes peeled and diced
- 2 cups Cooked Chicken shredded
- 1 cup Peas cooked
- 1 cup Carrots diced and cooked
- 1 cup Mayonnaise
- 1 tbsp Mustard
- to taste Salt and Pepper
Instructions:
- 1. Boil the potatoes until tender, then drain and let cool.
- 2. In a large mixing bowl, combine the potatoes, chicken, peas, and carrots.
- 3. Add the mayonnaise and mustard, then mix well.
- 4. Season with salt and pepper to taste.
- 5. Chill in the refrigerator for at least 30 minutes before serving.
Notes:
Nutrition value:
Read more: Instant Pot Potato Salad Recipe
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the salad as directed.
- Store in an airtight container.
- Keep in the fridge for up to 2 days.
Freezing Instructions
- Place the salad in a freezer-safe container.
- Freeze for up to 1 month.
- Thaw in the fridge overnight before serving.
In this Peruvian Potato Chicken Salad, using purple potatoes can add a vibrant color and a slightly nuttier flavor, making the dish not only tasty but visually appealing.
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