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Golden Layers: Classic Layered Chicken and Potato Salad

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.