Chicken Potato Salad
Filipino-style Potato Salad with chicken, ham, pineapple, and carrots is the perfect side dish for potlucks and parties. It's creamy, flavorful and sure to be a crowd favorite!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 large potatoes
- 1/2 pound chicken breast or thigh meat, boneless and skinless
- 1 medium carrot, peeled and diced
- 3 hard-boiled eggs, peeled and coarsely chopped
- 1 small onion, peeled and diced
- 1 cup crushed pineapple, drained
- 1/4 cup sweet pickle relish
- 1/2 cup ham, cubed
- 1 cup mayonnaise
- 1/4 cup sweetened condensed milk
- salt and pepper to taste
Instructions
- 1
Under cold running water, rinse potatoes well. In a pot, place potatoes and enough cold water to cover. Over medium heat, bring to a boil. Cover and cook potatoes for about 12 to 15 minutes or until tender yet not falling apart.
- 2
Drain potatoes and allow to cool. Peel and discard skins. With a knife, cut into 1-inch cubes.
- 3
In a pot, add chicken and enough water to cover. Bring the water to a boil and then lower heat. Simmer chicken for about 15 to 20 minutes or until cooked through.
- 4
Drain chicken from liquid, allow to completely cool, and shred. Set aside.
- 5
In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. With a slotted spoon, remove from water and plunge into an ice bath until completely cool. Drain and set aside.
- 6
In a large bowl, combine potatoes, chicken, carrots, eggs, onions, crushed pineapple, sweet pickle relish, ham, mayonnaise, and condensed milk. Gently stir together until evenly distributed.
- 7
Season with salt and pepper to taste. Refrigerate for about 30 minutes to allow flavors to meld.