Pesto Chicken Potato Salad

Looking for a new potato salad recipe? This Pesto Chicken Potato Salad combines tender baby potatoes, juicy chicken, and a creamy pesto dressing for a fresh, flavorful dish. It’s easy to make, great for meal prep, and perfect for spring and summer gatherings, picnics, and cookouts.

Course Salad, Side Dish

Cuisine American

Keyword chicken, potato, potato salad

Prep Time 20

Cook Time 12

Total Time 32

Servings

Calories 266kcal

Ingredients

2 pounds yellow baby potatoes halved
7 ounces refrigerated pesto
½ cup mayonnaise
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon sugar
2 cups chopped cooked skinless chicken breast such as baked or rotisserie
1 cup sliced celery
½ cup sliced green onions
1 cup chopped tomatoes

Instructions

Add the potatoes to a large pot and cover with cold water by about an inch. Bring to a boil, then reduce to a steady simmer and cook until the potatoes are fork-tender, about 10 to 12 minutes. Drain well and let them cool slightly so they’re still warm but easy to handle.
While the potatoes are cooking, stir together the pesto, mayonnaise, apple cider vinegar, Dijon mustard, salt, pepper, and sugar in a large bowl until smooth and well combined.
Add the warm potatoes to the bowl along with the chicken, celery, green onions, and tomatoes. Gently fold everything together until evenly coated, being careful not to break up the potatoes too much.
Cover and refrigerate for at least two hours to allow the flavors to come together. Give it a gentle stir before serving and adjust the seasoning if needed.

Nutrition