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Chicken Potato Salad: A Salad to Win Friends


Common perception is that potatoes do not come with a lot of flavor. So it has to be eaten with rich sauces - think butter, bacon, and fatty gravy. Certainly, some of the starchier varieties, such as Russet, land themselves to rich gravies. However, new potatoes have an earthy taste and are best suited for eating them ‘bare'. A light dressing or seasoning allows us to truly taste what the nature has to offer without reservation.

Potatoes also get a bad rep of being high in carb, a no-no for a low-carb diet. Wikipedia provides another view, "the predominant form of this carbohydrate is starch. A small but significant portion of this starch is resistant to digestion ... This resistant starch is considered to have similar physiological effects and health benefits as fiber: It provides bulk, offers protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage. The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch." On top of that, potatoes are high in potassium and certain vitamins. That's why it has been the staple for many cultures for centuries.

For this recipe, the salad is served cold. Potatoes are cooked and then cooled allowing us to enjoy more of its nutrition. I choose to use chicken thigh for a more juicy feel. However, it does take a bit more preparation time to trim off the fat. So if you prefer, you can substitute with chicken breast.

Enjoy it as a light brunch, or picnic entrée on your road trip.


Serves 4


1lb boneless skinless chicken thigh. Trim off the fat, and cut into bite size. Marinate for 2 hours or overnight

2 tbsp canola oil1 tbsp chopped ginger

1 medium sweet onion, chopped

2 cloves garlic, chopped

1 tbsp thyme

1/2 tbsp rosemary

2 tbsp white wine

1 cup celery, thinly sliced

1 tbsp flour

Salt and pepper to taste


1 lb thin-skin potatoes -- red, white, or fingerling potatoes

¼ cup olive oil

1 tbsp thyme

1 tbsp oregano

1 tbsp rosemary

Marinate for chicken

1 tbsp salt½ tbsp sugar

1 tsp white pepper

2 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp Worchester sauce

½ tbsp sesame seed oil

 2 tbsp dry white wine

1 tbsp arrowroot or corn starch


1 tbsp yellow mustard

1 tbsp dijon mustard

1 tbsp white wine vinegar

1 tbsp lemon juice

Preparation for potato

Pre-heat oven at 425°

Line baking sheet with foil

Clean the potatoes with brush.

Cut into ¾ inch cubes.

Coat the potatoes with all ‘potato' ingredients.

Mix well.

Pour potatoes onto baking sheet

.Bake till tender, about 20 minutes.

Test with fork.

Put aside to cool.

Preparation for chicken

While potato is in the oven, heat 1-1/2 tbsp oils in a frying pan over medium high.

Sauté ginger

Add half of the onion. Stir till it softens (about 2 minutes). 

Add the next 3 ingredients and stir till aromatic (about 1 minute). 

Add chicken.

Add wine.

Wait till it is lightly brown and flip.

Lower heat and cover till it is almost cooked.

Put aside.Heat remaining oil.

Add remaining onion and celery.

Stir till it softens.

Return chicken to pan.

Stir till it is done.

Add flour to thicken the sauce.

Finishing touch

Pour chicken and potatoes into a large bowl.Add dressing. Mix well and chill.


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