Hi! Welcome to the third installment of my personal Christmas challenge! This time, I have this delicious, easy to prepare and quite frankly, addicting Filipino Chicken Potato Salad.
Filipinos can get really crazy around Christmas time. The days leading to Christmas are usually filled with frenetic activities and the one-week interval between Christmas and New Year’s is just a buffer for us to catch our breaths before we plunge once again into another round of celebration.
As such, it is a great idea to prepare something quick and unfussy. This is where the Filipino Chicken Potato Salad comes in. This salad is perfect as a side dish or as a quick pick-me-up on busy days.
Breaking the Salad Down
One of the important aspects of this dish is the potatoes. Some salads, such as the Japanese Potato Salad, call for mashing the boiled potatoes to the point of almost making them mushy. However, this Filipino Chicken Potato Salad just needs the potatoes to be soft but still intact.
A number of recipes floating around the Internet call for boiling the potatoes first before peeling them and cutting them up. I’m not a big fan of blistered fingers from trying to peel off hot potato skin, so I always peel and slice the potatoes first before boiling them up. I remember reading a 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 out too much. Hooray!
P.S. I do the same with the carrots, too.
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 potato.” I don’t really know how to call it but incidentally, I read on CooksInfo (It’s like the Larousse Gastronomique of the Internet, aka the Wikipedia of cooking) 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 they’re ideal for boiling.
A word on sauces…
I’m not sure if I mentioned it on 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.
With that being said, since the sauce is a prominent part of this salad, it’s important to properly season it. Don’t be stingy with the salt and pepper. 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 a drop of condensed milk.
I hope you give this recipe a try for the holidays!Print
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.
- 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
- 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.
- 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.
- 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.
- 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.
- Season with salt and pepper. Cover and refrigerate for half an hour or more to allow the flavors to come together.
- Serve cold as a side dish or on its own.
- I generously season with salt and pepper and sometimes add more pickle relish.
Keywords: Filipino Chicken Potato Salad