“The rotisserie chicken makes the difference! I adopted this recipe from Recipezaar’s abandoned recipe thread on February of 2005.I’ve adapted it to mirror a salad I make very often.Hope you enjoy.”
Ingredients
3largered potatoes, cubed and cooked
3largehard-boiled eggs, chopped or diced
1cupbarbecued chicken, shredded into bite size pieces( I use a store bought rotisserie chicken)
1/2 cupmixed vegetables, cooked( I used frozen carrots, corn and peas microwaved for 1 minute to soften)
1/8 cupdiced red bell pepper
3/4 cupmayonnaise
1/2 tablespoonvinegar
2tablespoonssweet relish
1teaspoonprepared yellow mustard( or honey mustard)
1/2 teaspoonsugar
1/4 teaspoonsalt
1/4 teaspoonblack pepper
1tablespoondiced red onions (optional) or 1stalkgreen onion, sliced and then chopped(optional)
paprika and parsley flakes( to garnish)
Directions
Mix mayo, vinegar, relish, mustard, sugar, salt, pepper and red onion together in a bowl.Let stand while your potatoes and eggs are cooking.
While potatoes and eggs are still warm (it is essential to mix while warm so that the flavors develop properly), mix all potatoes,eggs, chicken, bell pepper and vegetables together with mayo mixture.
Mix gently, you don’t want mashed potatoes, but just be gentle enough so that the ingredients are well incorporated together.
Adjust salt, pepper and sugar according to taste.
Can be served warm or cold, best when refrigerated overnight.
Lightly sprinkle paprika and parsley over before serving.
Reviews
“I just made it and it is Delicious!!!”
“THIS WAS AWESOME POTATO SALAD.It should be a hit for all.I REALLY LOVED IT AND GIVE IT THE HIGHEST RATING!!!”
“Superb dressing mix. Loved it.”
“While the potato salad is good, the recipe makes more than the serving size suggest.”
