Description
This Classic Layered Chicken and Potato Salad is a hearty, creamy dish that brings together tender chicken, soft potatoes, crisp pickles, and a perfectly seasoned dressing. With its beautifully arranged layers and rich flavors, this salad is ideal for family gatherings, special occasions, or as a satisfying meal on its own. Easy to prepare and packed with texture and taste, it’s a timeless favorite that will impress every guest at the table.
Ingredients
Scale
- ½ piece (about 150g) boiled chicken breast, shredded
- 3 small boiled potatoes, peeled and grated
- 1 medium onion, thinly sliced
- 1 medium boiled carrot, grated
- 2 hard-boiled eggs, grated
- 2 small pickles, finely chopped
- 3 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tsp mustard
- Salt, to taste
- Black pepper, to taste
- 1 tbsp fresh dill, chopped (for garnish)
Instructions
-
Prepare the Ingredients
- Boil the chicken breast, potatoes, carrot, and eggs until fully cooked. Let them cool before peeling and grating.
- Thinly slice the onion and finely chop the pickles.
-
Assemble the Layers
- In a serving dish, start with a layer of grated potatoes. Season lightly with salt and pepper.
- Add the shredded chicken on top, followed by a thin layer of mayonnaise.
- Spread the sliced onions evenly, then add a layer of grated carrots.
- Sprinkle the chopped pickles over the top, followed by the grated eggs.
- In a small bowl, mix sour cream, mustard, and the remaining mayonnaise, then spread it over the salad as the final layer.
-
Chill and Serve
- Refrigerate for at least 30 minutes to allow the flavors to blend.
- Garnish with fresh dill before serving.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Letting the salad rest before serving enhances the flavors.
- Serve chilled for the best taste and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Assembling
- Cuisine: European