Dill Pickle Chicken Potato Salad

Dill Pickle Chicken Potato Salad

This bold and tangy twist on classic potato salad combines tender chunks of chicken, creamy potatoes, and crunchy dill pickles in a flavorful dressing. It’s the perfect dish for backyard BBQs, sunny picnics, or an easy lunch served with crisp greens or fresh bread on the side.

 

Ingredients

Baby potatoes, halved
1.5 lbs
Dill pickles, chopped
1 cup
Red onion, finely diced
1/2 cup
Celery, chopped
1/2 cup
Dresh dill, chopped
1/4 cup
Scallions, chopped
1-2 stalks
Mayonnaise
1/2 cup
Dijon mustard
2 tbsp
Hard boiled eggs, chopped
4
Cottage cheese, blended
1 cup
Paprika
1/2 tsp
Garlic powder
1/2 tsp
Onion powder
1/2 tsp
Olive oil
1 tbsp
Salt and pepper
to taste

Utensils

  • 1 Large pot
  • Baking sheet
  • Mixing bowl

Instructions

Boil the eggs for 7-8 minutes. Cool with ice and peel. 

Chop the potatoes, salt the water, and boil for 15 minutes until cooked. 

Remove from heat and add to the baking sheet. Coat in olive oil and toss with paprika, garlic powder, onion powder, salt and pepper. Bake in the oven at 350 for 25 minutes. 

While the potatoes are baking, boil the chicken. Skim any impurities off the top. Once cooked through, drain and shred the chicken. 

Chop the celery, red onion, scallions, pickles, and eggs. Add to the mixing bowl.

Blend the cottage cheese in a food processor. Add the cottage cheese, mayo, and dijon mustard to the mixing bowl. Stir to combine.

Remove the potatoes from the oven and add to the mixing bowl. Top with fresh dill. 

Enjoy!

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