Baby Potato Salad

Baby Potato Salad
Baby Potato Salad with Chicken and Bacon is my salad dish recommendation for this year’s holiday season. During this time of the year marble size baby potatoes are usually available at most supermarkets for reason that there is a greater demand. Significant numbers of Pinoy prefer to use baby potatoes for their potato salad instead of the regular sized potatoes for better presentation. Young potatoes are also nuttier compared to the regular potatoes. I did not remove the skins of the potatoes, young potatoes have a very thin skins beside it taste better with the skin on. The potatoes are boiled with generous amount of salt, this is the only time salt is used. I also used shredded chicken breast and crispy fried bacon for an added flavour to the salad. Diced carrots and celery stalk add the crunchiness. This salad is not overly sweet as most Pinoy salads are known to. Here’s how I made my version of baby potato salad, enjoy


Baby Potato Salad - Young Potatoes

1 kilo baby potatoes
1 chicken breast, pre-cooked, shredded
1/2 cup fried bacon, cut into small squares
1/2 cup sweet pickled relish, drained
1 stalk celery, diced into small pieces (do not use the leaves)
1 small size onion, finely diced (optional)
1 large size carrot, finely diced
2 1/2 cups mayonnaise
2 tbsp. salt (for cooking the potatoes)


Wash baby potato thoroughly, scrub crevices with brush to remove dirt. In a large pot put baby potatoes and pour enough water to about 1” over. Add in the salt, bring to a boil and simmer for 8-10 minutes or until potatoes are just cooked. Drain in a colander and let cool down. Cut in half or quarters baby potatoes that are larger. In a big bowl toss potatoes and all the other remaining ingredients. Chill in a refrigerator until ready to serve.

See other related Pinoy salad recipe:

Chicken Macaroni Salad
Ham and Bacon Macaroni Salad
Buko Salad
Buko Fruit Salad
Buko Pandan Salad
Fresh Fruit Salad


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