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
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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