This post may contain affiliate links. Please read our disclosure policy.
Filipinos love sour dishes infused with a bit of sweetness, and altogether, a ton of flavor. And so it makes sense that potato salad has become so popular for Pinoy diners. It greatly resembles a dessert favorite, the fruit salad, but this is more on the savory and filling side. One of the most satisfying parts of this dish is its variety. With numerous ingredients at play, you are sure to get an exciting eating experience. But what if you added some juicy crispiness to it? The answer to that question lies in this Fried Chicken Potato Salad recipe.
What does fried chicken potato salad taste like?
You may now be wondering how much some crunchy chicken can contribute to the classic potato salad. For starters, this provides a ton of meatiness that can make your meal heartier. And the crispy skin definitely goes with the textures of our mix of fruit and vegetables. Expect a bit of a sharp, but pleasant taste from our mayonnaise and onion powder.
The sweet pickle relish and pineapple chunks, as expected, also provide a mildly sugary flavor to the mix. You may already be getting the impression that this is quite the rich, flavorful dish. That is why it works as a standalone meal, but it can also work with certain meat dishes. But we will get into that later. For now, let me teach you how to create this at home!
How to Make Fried Chicken Potato Salad
Preparing the vegetables
The first thing you will need is your cooking pot. Fill it with 6 cups of water, and proceed to boil this. Then sprinkle in as much salt as you would prefer. Also place 4 potatoes inside. Let this boil for a good 5 minutes, and then proceed to add your 2 carrots. We will just keep boiling our ingredients until the vegetables soften. This would take around 8 to 10 minutes all in all.
Once both the potatoes and carrots are soft, you can transfer them to a clean container, and just let them cool. Afterwards, slice these up into small cubes.
Making the salad dressing
To make sure our potato salad packs a ton of flavor, we will, of course, need a good salad dressing! Start off by getting 470 ml. of Lady’s Choice Mayonnaise, 3 tablespoons of sweet pickle relish, ½ teaspoon of onion powder, as well as some salt and ground black pepper. Mix all of these together in one bowl. For the salt and ground black pepper, just incorporate as much as you would like depending on your taste.
Putting the salad dressing and vegetables together
Now we just have to take the well-mixed dressing from step 2, and pour all of this onto your boiled and sliced potato and carrots. Toss these together carefully.
Incorporating the rest of our salad ingredients
This wouldn’t be complete without our 20 ounces of pineapple chunks, ½ cup of chopped green onions, and ½ lb. of diced fried chicken. Incorporate these ingredients into your mixture. And then make sure this is all well-blended as you toss them together.
Refrigerating the salad
We want to serve this cold, and so you will need to put the potato salad you just made in the fridge. Keep it there for a minimum of 1 hour. After that, you can take the dish out of the refrigerator, and serve!
This is a simple and quick meal that you can make for your next party, or just to enjoy for dinner at home. But if you are craving a full feast, here are some dishes that go well with our Fried Chicken Potato Salad.
What to Serve with Fried Chicken Potato Salad
Steak dishes are already plenty scrumptious on their own. But throw a delicious potato salad on the side, and you’ve got yourself a perfect meal with a great balance of flavors in savor and sourness. This Sous Vide Strip Steak recipe gives you a couple of easy steps to make the most of your New York strip steak. Some people tend to get intimidated with the idea of cooking steak. But I whipped up this recipe to help out those who are trying it for the first time. So long as you keep good watch over the meat as you are grilling it, and follow each step carefully, the result is surely an appetizing, irresistible one!
Since we’re on the topic of parties and gatherings, here is a dish, much like our Fried Chicken Potato Salad, that matches the celebratory setting perfectly. The Pinoy Pork Barbecue is a sure crowd pleaser, and tastes salty and somewhat sweet due to banana ketchup. And once you are done marinating, this is already pretty easy to cook up.
Sometimes pairing chicken with more chicken works! I would say this combo of our potato salad with a Chicken Sandwich makes a perfect match because of their complementary flavors. The richness of the salad tastes great alongside the simpler, and satisfyingly crunchy Chicken Sandwich.
Got any quotes about this Fried Chicken Potato Salad recipe? Leave them in the comments below so I can get to them!
- ½ lb. chicken fried
- 4 potatoes
- 2 carrots
- 20 ounces pineapple chunks
- 6 cups water
- ½ cup green onion chopped
- 1 cup cooking oil
- 470 ml. Lady’s Choice Mayonnaise
- 3 tablespoon sweet pickle relish
- ½ teaspoon onion powder
- Salt and ground black pepper to taste
- Prepare the potato and carrot by boiling 6 cups of water in a cooking pot. Add salt and potato. Boil for 5 minutes. Add carrots. Continue boiling for 8 to 10 minutes or until all vegetables are soft. Remove from the cooking pot, let it cool down, and slice into small cubes. Set aside.
- Combine the salad dressing ingredients in a bowl. Mix well. Pour the dressing over the boiled potato and carrot. Toss.
- Add pineapple chunks, green onion, and fried chicken. Toss until well blended.
- Refrigerate for at least 1 hour before serving.
- Share and enjoy!