Ingredients and Weight:
- Yellow potatoes: 5 pounds
- Chicken breast: 1 pound
- Red onion: 1 medium
- Celery: 1 stalk
- Mayo: 1 cup
- Sour cream: 1 cup
- Lime juice: 1/2 cup
- Cumin: 1/2 teaspoon
- Bay leaves: 2
- Salt and pepper to taste
- Chopped cilantro for garnish
Preparation Time:
45 minutes
Cooking Time:
20 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Peel and boil potatoes until tender. Mash until smooth.
- Boil chicken breast with bay leaves until cooked through. Shred the chicken.
- Finely dice onion and celery.
- Combine mayo, sour cream, lime juice, cumin, salt, and pepper in a bowl.
- Layer 1/2 of the mashed potatoes in a lightly greased 9x13 inch pan.
- Spread the shredded chicken, onion, and celery over the potatoes.
- Top with the remaining mashed potatoes.
- Refrigerate for at least 4 hours before serving, or overnight for better flavor.
- Garnish with chopped cilantro before serving.
Nutritional Information:
(Per serving)
- Calories: 350
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 400mg
- Carbohydrates: 35g
- Protein: 20g
Dish Characteristics:
- Creamy and flavorful
- Peruvian twist on potato salad
- Perfect for a summer picnic or potluck
- Can be made ahead of time and refrigerated
User Comments:
- "This was a hit at our party! It was so flavorful and creamy, and the chicken added a nice touch." - Sarah P.
- "I love the simplicity of this recipe. It's easy to make and always comes out delicious." - Emily S.
- "The lime juice gives this salad a bright and refreshing flavor. It's the perfect way to cool down on a hot day." - John H.
Special Precautions and Tips:
- Use a large enough pan to prevent the potato salad from overflowing.
- Do not overcook the potatoes, or they will become mushy.
- Be sure to season the chicken well with salt and pepper before boiling.
- If you are short on time, you can use canned chicken instead of cooked chicken breast.
