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From the Kitchens of Pancho Villa has been awarded the honor of "WINNER" in the "Cookbooks: International" category of the 2014 International Book Awards!

Saturday, April 12, 2014

Mexican Potato & Chicken Salad

I know you are going to make me your new best friend with this recipe. You can make it ahead of time and just keep it in the refrigerator until you want to eat it. Pete and I have this at least once a week for dinner, which is between 2 and 3:00, the Mexican way. A snack of the leftovers in the evening after veranda time. Yummy.....

You will see that this salad is pretty healthy too. No added salt or mayonnaise.


4 large potatoes, (not russet), peeled and cut into large bite-size chunks
1 large chicken breast, cut into large bite-size cubes
2 hard boiled eggs, chopped
2 large stalks celery, sliced into small bite-size pieces
1 large cucumber, seeds removed and diced
1 red or yellow bell pepper, seeds removed and diced
2 Tablespoons capers
¼ – ½ cup sour cream
2 teaspoons wine vinegar
1-2 Tablespoons Dijon mustard
2 teaspoons Worcestershire
¼ or more teaspoon cayenne pepper

1 avocado, peeled, seed removed and sliced (garnish)

I find that steaming the potatoes cooks them perfectly and allows some of the starch to stay on the potatoes. They don't absorb so much of the sauce and don't fall apart either. So, steam your potatoes for about 20 minutes. Put them in a large bowl and allow them to start cooling.

Sauté the chicken cubes in another pan until they are cooked through. This should not take very long, perhaps 7-8 minutes. Place the cooked chicken in the bowl with the potatoes. At this point, if you want your salad cold, then let the chicken and potatoes cool completely. I like it warm, so I start mixing it up right away. Either way, it is delicious.

Add all the vegetables to the chicken/potato mixture. In a small bowl, mix the sour cream, vinegar, mustard, Worcestershire and cayenne pepper. Give it a small taste and see if it has enough tang to overshadow the bland flavor of the potatoes. Pour that over the vegetables and gently stir to completely combine. Give it another taste – I like this part. Does the sauce need adjusting? Now is the time to do it. Add a little of the ingredient you think it needs and taste again. See what I mean, I like this part! Lots of tasting....

Serve with the avocado slices on top.

This is one of those recipes that you can embellish to your hearts content. Want carrots in the salad, no problem. Use your imagination, then tell us on this blog what you did and how you liked it.  Yes really, we all like feedback!  


  1. Thank you for sharing this information and Very good looking blog.
    I am bookmark this blog need some more post.
    Flats in Dwarka

  2. I have loved Mexican food all my life and I lived in Ensenada, Mexico Baja California for 7 years. We ate out often from palapas with dirt floors to elegant restaurants overlooking the Pacific.

  3. First time I have seen this blog...the recipe looks wonderful...thanks .


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