Chicken 'N' Spuds Salad

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READY IN: 35mins
Recipe by Clifford Boren

Good hot weather diner. Serve with rusks or water crackers, and a chilled Sauvignon Blanc. That "two buck chuck" from Trader Joe's is fine.

Ingredients Nutrition


  1. Combine yogurt, mayo, horseradish, salt, and pepper to taste, in small bowl.
  2. Set aside.
  3. Boil potatoes until just done, about 15 minutes or so.
  4. Cool potatoes.
  5. Put all ingredients in large bowl and toss with mayo mix.
  6. Chill in frige for a few hours to meld the flavors.
  7. Serve over salad greens if desired.

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