Chicken-Egg-Potato Salad

"As simple as combining my three favorite mayo-based salads! Cook time is chill time."
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver photo by Chef shapeweaver
photo by loof751 photo by loof751
Ready In:
2hrs 30mins




  • Combine all ingredients. Salt and pepper to taste.
  • Refrigerate at least two hours to allow the flavors to meld.

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  1. Susan Hembree
    Good recipe. I didn't have sour cream, but used 1\4 cup heavy cream with 1 Tblsp of Apple Cider vinegar as a substitute. Let it sit until thickened. I also used Spiced Mustard, a bit more than recipe, and some roasted garlic powder. Added minced carrots and red sweet pepper. Very good flavors all around.
  2. Chef shapeweaver
    I made this recipe on 4/13/14 for the " Soup-Salad-Sandwich "event in the Cooking Photo Forum. Since it was just made for me the recipe was adjusted as follows, the full amount of potatoes and chicken were used. Since I don't like celery extra onion was used, and I used two hard boiled eggs. And the amounts of the rest of ingredients were adjusted to my tastes.After it was chilled for a couple of hours, a " quality taste control " was made and I decided to add a bit more dill. I have to agree with loof, the mustard and dill gave it a great flavor. Thank you for posting and, " Keep Smiling :) "
  3. loof751
    Terrific! Just loved the dressing - the mustard and dill gave it a great flavor. I don't care for onion so left it out and used a little extra celery. I used leftover recipe #356919 and it went perfectly in this salad. Thanks for posting this great recipe! Made for Spring PAC 2009


This is a picture of my boyfriend and me at my company's fancy holiday party in December 2007. I graduated with my BA in musical theatre a few years ago. I'm now living in the big city doing the 9-5 thing while I try to make this acting thing work. Theatre and singing (and my boyfriend!) are what fire me up, but cooking is what chills me out. I love to come home and try a new recipe. In August 2006 I was diagnosed with a gluten allergy, and I've also been diabetic since the age of 14 so food can sometimes be a challenge; but I love experimenting in the kitchen and finding new options. <img src="" border="0" alt="Photobucket"> <img src=""> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src="">
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