"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Potato Salad Recipe

  Tried it? Rate this Recipe:


This recipe for Chicken Potato Salad, by , is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Johansson
Added: Saturday, September 1, 2007


2 whole chicken breasts or 3-4 leg quarters
3 qts. water
16 small new potatoes, halved
2 c. celery, chopped
1 c. green onions, chopped
2/3 c. oil
1/3 c. wine vinegar
1 tbsp. lemon juice
2 tsp. basil
2 tsp. dill weed
2 tsp. dried mint leaves
1 tsp. sugar
1 tsp. salt

Cook chicken in water till done. Add potatoes and simmer 20 minutes. Cool, drain, and cut chicken in bite size pieces. Mix chicken, potatoes, celery, and onions. Set aside. Mix oil, vinegar, lemon juice, and remaining dry ingredients and pour over chicken/potato mixture. Let chill 2 hours. Toss once before serving.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!