Mashed Potato Chicken Salad
Inspired by Japanese Potato Salad. I always love mashed potato, so i Improvised the recipe a little bit. Instead of cutting the potatoes into wedges, i mashed it. It tastes so good. My family loves it so much. We always have it whenever there's a family occasion, gathering or a birthday party.
Prep time 15 minute(s)
Cook time 20 minute(s)
Total time 35 minute(s)
Yield 6 serving(s)
Tips
Make sure to boil the potato until it cooked and soft so that it is easy to be mashed.
Make sure the eggs are hard boiled so that it won't be so watery when the ingredients mix together.
Make sure the eggs are hard boiled so that it won't be so watery when the ingredients mix together.
Ingredients
| 2 | boneless chicken breast halves, cooked and minced |
| 2 | hard-cooked eggs |
| 5 | potatoes, cooked, peeled |
| 1 1/4 cups | cucumbers, peeled, cut into small pieces |
| 1/4 teaspoon | salt |
| 2 tablespoons | olive oil |
| 2/3 cups | mayonnaise |
| 1 1/4 cups | carrots, , peeled, cut into small pieces |
Instructions
- 1
-
Boiled potatoes, carrot, chicken and eggs until cooked.
- 2
-
Mash the potatoes and eggs using fork (or potato masher).
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- 3
-
Chop the chicken, cucumbers and carrots into very small pieces. Mix it all together into the mashed potatoes and eggs mixture.
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- 4
-
Add the salt and mayonnaise, then the olive oil.
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- 5
-
Toss to coat. Refrigerate for 2 to 3 hours before serving.
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