Ingredients
Potatoes and Base:
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4 pounds russet potatoes (about 8 medium)
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2 tablespoons olive oil
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Salt and black pepper to taste
Dressing:
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1 cup sour cream (or Greek yogurt for a lighter option)
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1/2 cup mayonnaise
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2 tablespoons apple cider vinegar
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1 tablespoon Dijon mustard
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1 teaspoon garlic powder
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1/2 teaspoon onion powder
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Salt and pepper to taste
Protein and Add-ins:
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2 cups cooked chicken breast, finely chopped or shredded (grilled or roasted preferred)
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1 1/2 cups shredded cheddar cheese
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3 green onions, thinly sliced
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2 tablespoons chopped fresh chives (optional)
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1/2 cup finely diced red onion
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1 cup diced celery (for crunch)
Optional Garnish:
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Extra cheese
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Extra green onions or chives
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Paprika (for a splash of color)
Instructions
1. Bake the Potatoes
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Preheat your oven to 400°F (200°C).
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Wash the potatoes thoroughly and pierce each a few times with a fork.
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Rub the skins with olive oil and place the potatoes directly on the oven rack or on a baking sheet.
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Bake for 45–55 minutes, or until the potatoes are fork-tender. Let them cool slightly.
2. Cube the Potatoes
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Once cool enough to handle, peel some or all of the skins if preferred (leaving some skin adds texture).
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Cut the potatoes into bite-sized chunks. Don’t mash them—you’re going for sturdy, fluffy cubes.
3. Season the Potatoes
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While the potatoes are still warm, toss them with apple cider vinegar, salt, and black pepper in a large mixing bowl.
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The vinegar enhances flavor and helps balance the creaminess of the dressing.
4. Prepare the Chicken
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If you haven’t done so yet, cook your chicken. Grilling or roasting adds more flavor.
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Once fully cooked, chop or shred the chicken and set aside.
5. Make the Dressing
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In a separate bowl, whisk together the sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and pepper.
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Taste and adjust seasoning as needed.
6. Combine Everything
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Gently fold the dressing into the warm potatoes using a large spatula.
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Add in the chopped chicken, shredded cheese, diced celery, red onion, and green onions.
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Mix carefully to avoid breaking down the potatoes too much. You want a rustic, chunky texture.
7. Chill or Serve
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The salad can be served warm, at room temperature, or chilled.
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If chilling, cover and refrigerate for at least 2 hours to let the flavors meld.
8. Garnish and Serve
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Before serving, sprinkle with additional cheese, green onions, and a pinch of paprika or chives for a colorful finish.
Notes
- Use baked, not boiled potatoes: Baking keeps them fluffy and less watery, which is key for a salad that holds its shape.
- Don’t skip the vinegar step: It adds a subtle zing and improves flavor depth.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that can affect texture. Freshly grated melts better and tastes creamier.
- Let the salad rest: If time allows, refrigerate the finished salad for 2–4 hours before serving to allow the flavors to blend fully.
- Meal prep friendly: This salad holds up well for up to 4 days in the fridge, making it ideal for meal prepping lunches or side dishes.
- Switch up the protein: While chicken works beautifully, feel free to use chopped grilled beef, leftover steak, or even turkey.
- Avoid overmixing: Be gentle when folding everything together to keep the potato chunks intact and avoid turning it into mashed potato salad.
- Prep Time: 20 minutes
- Cook Time: 55 minutes