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Quick Filipino Chicken Potato Salad

October 10, 2018 imgobblethecookgmail-com 3 min read No Comments
Filipino Chicken Potato Salad

Quick Filipino Chicken Potato Salad

October 10, 2018 Paula (Gobble The Cook) 3 min read No Comments
Hi! Welcome to the 3rd installment of my personal Christmas challenge! This time I got this delicious, easy to prepare, and frankly addicting Filipino Chicken Potato Salad. We all know, Filipinos get crazy around Christmas time. Days before Christmas are usually filled with frenetic activities and the week interval between Christmas and New Year’s Eve is just a buffer to let us catch our breathes before plunging again to another round of celebration.
Filipino Chicken Potato Salad
As such, it is a great idea to prepare something quick and without much fuss. This is where the Filipino Chicken Potato Salad comes in.  This salad is perfect as a side dish or for a fast pick me up throughout the day.

Breaking down the dish:

One of the important aspects of this dish is the potatoes. Some salads, such as the Japanese Potato Salad, call for breaking down the boiled potatoes to the point of almost mushing them. However, this Filipino Chicken Potato Salad just needs the potatoes to be soft but still distinguishable.
Filipino Chicken Potato Salad
A number of recipes floating around the net say to boil the potatoes first and then to peel off the skin and cut them up. Well, I’m not very fond of stung fingers trying to peel off the skin of boiled potatoes so I always peel and slice the potatoes first before boiling. I’m sure there’s some study that says boiling with the skin on is better, but this is my preference. It takes a shorter time to boil plus the potatoes don’t get pulped too much. Hooray! P.S. I do the same for the carrots too.
Filipino Chicken Potato Salad
Before I forget, I know that in a lot of countries they have different types of potatoes. We do have a couple in the Philippines but the most common one is the all purpose potatoes. Incidentally, I read in Cook’s Info that the most common potato variety in the Philippines is the granola. I recommend using waxy (e.g. Red Potatoes, New Potatoes), or all purpose potatoes (e.g. Yukon, Granola) for this salad. For this recipe, I used New Potatoes. These are basically potatoes that were harvested young. They don’t contain much starch so it’s ideal for boiling.

A word on sauces…

I’m not sure if I mentioned it before in my post on Filipino Chicken Macaroni Salad but I prefer  creamy salad sauces in large amounts. Like gobs and gobs of it. Yes, it isn’t the healthiest option out there but it’s Christmas, so no worries.
Filipino Chicken Potato Salad
With that being said, since the sauce is a prominent part of this salad, it’s important to properly season it. Don’t be too hesitant with the salt and pepper; give the sauce a couple of dashes of pepper and a half teaspoonful of salt to start off. If you want more bite to the sauce, add more pickle relish (or even a drop of white vinegar). You can always balance it off with the condensed milk. I hope you give this a try for the holidays!
Filipino Chicken Potato Salad
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Filipino Chicken Potato Salad

Filipino Chicken Potato Salad


  • Author: Paula (Gobble The Cook)
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 8
  • Category: Filipino, Salad
  • Cuisine: Filipino

Description

This delicious potato and chicken salad is not only a favorite for parties and get togethers, it can also be served for a filling lunch.


Ingredients

  • 500 grams potatoes, cut into 1-2 inch cubes
  • 125 grams carrots, diced
  • 75 grams yellow onion, diced
  • 3 eggs, hard boiled, peeled and coarsely chopped
  • 250 grams chicken breast
  • 100 grams pineapple tidbits
  • 100 grams pickle relish
  • 100 grams cooked bacon bits (optional)
  • 1 cup (240 ml) mayonnaise
  • 1/4 cup (60 ml) condensed milk
  • salt and pepper to taste

Instructions

  1. Boil enough water in a pot to cover the potatoes. Simmer until fork tender. Remove from the pot and transfer to a bowl to cool. Set aside.
  2. In the same pot, add the diced carrots and cook until tender, about 30 seconds to a minute. Remove from the pot and transfer to a bowl to cool. Set aside.
  3. Sprinkle a pinch of salt and pepper over the simmering water. Add the chicken breast.  Cook until the chicken is cooked through, about 10-20 minutes, depending on the size of the chicken. Drain and transfer to a bowl to cool off.
  4. In a large enough bowl, mix all the ingredients (except for the condensed milk) together until the ingredients are evenly coated with mayonnaise. You can add the condensed milk in batches to adjust to your preferred sweetness.
  5. Season with salt and pepper. Cover and refrigerate for half an hour or more to allow the flavors to come together.
  6. Serve cold as a side dish or on its own.

Notes

  • I generously season with salt and pepper and sometimes add more pickle relish.

Keywords: Filipino Chicken Potato Salad

 
Paula (Gobble The Cook)

I'm a software engineer by profession and a home cook/baker in my downtime. As a self taught cook and baker, I believe that anyone is capable of creating mouthwatering, home-cooked food.

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Paula

I'm a software engineer by profession and a home cook/baker in my downtime. As a self taught cook and baker, I believe that anyone is capable of creating mouthwatering, home-cooked food.

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