Ensalada de Pollo [Video+Recipe] Easy Potato and Chicken Salad

Ingredients

• 1 mediumred onion
• 60 ml (¼ cup)apple cider vinegar (or the juice of 1 lime)
• 680 g (1½ lb)potatoes, boiled, peeled and diced
• 180 ml (¾ cup)diced bell peppers
• 720 ml (3 cups)supermarket rotisserie chicken, finely shredded
• 180 ml (¾ cup)celery, thinly sliced
• 240 ml (1 cup), or more to tastemayonnaise

Instructions

1. 1

   Steep the onion

   Put the onion in a bowl with the vinegar and leave it to steep for 10 minutes. Discard the vinegar.

2. 2

   Mix the salad

   Combine the onion with the potatoes, bell peppers, chicken, celery and mayonnaise in a large bowl. If you are not serving it straight away, cover and refrigerate it.

3. 3

   Serve chilled

   The salad keeps in the fridge for about a day. Serve it straight from the fridge once chilled.

What is ensalada de pollo?

Ensalada de pollo means chicken salad in Spanish, and versions of this homely dish vary across Latin American and other kitchens. This recipe combines chicken and potatoes with vegetables and mayonnaise for a cool, filling salad.

The fusion-style combination works because ready-cooked chicken and boiled potatoes make it straightforward to assemble, while onion steeped in vinegar brings a sharp note to the creamy dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 549 calories, 28g protein, 5g carbs, 45g fat.

The potatoes provide most of the carbohydrates, while the mayonnaise contributes much of the fat; the chicken supplies a substantial share of the protein. Serve a moderate portion with extra salad leaves or vegetables to add freshness and balance the plate.

Prepare the onion

Vinegar soak: Let the onion sit in the vinegar for 10 minutes, then discard the liquid as directed. This gives the onion a tangy edge before it is mixed into the salad.

Lime option: The recipe also offers juice from one lime in place of the apple vinegar. Use one or the other, rather than both.

Choose the potatoes and chicken

Potatoes: Use potatoes that have been boiled until tender, then peeled and diced. Let them cool before mixing so the mayonnaise does not become warm and loose.

Chicken: Finely shred supermarket rotisserie chicken so it distributes evenly through the salad. Remove any bones and skin as needed before shredding.

Mix for a good texture

Gentle mixing: Fold the ingredients together in a large bowl so the diced potatoes keep their shape. Add the mayonnaise and check whether you want more, as the recipe allows extra to taste.

Crunch: Thinly sliced celery and diced bell peppers add contrast to the soft potatoes and shredded chicken. Keep the pieces fairly small for an even mix.

Chill and serve

Timing: The active method is brief, though the potatoes need to be boiled, peeled and diced beforehand. Allow for the 10-minute onion steep and chill the salad if you are not serving it immediately.

Serving: Serve the salad cold, straight from the fridge. It can make a complete meal or be served alongside crisp leaves or other simple vegetables.

Make-ahead and storage

Chilling: Cover the bowl and refrigerate the salad until serving. The recipe gives a storage time of about one day.

Food handling: Because this salad contains mayonnaise and cooked chicken, keep it chilled rather than leaving it out for an extended period.

Recipe notes & tips

• Boil the potatoes ahead of time so they are cool before you assemble the salad.
• Cut the potatoes and peppers into bite-sized pieces for easier serving.
• Shred the chicken finely so each portion gets an even amount.
• Steep the onion for the full 10 minutes, then discard the vinegar.
• Start with the stated amount of mayonnaise and add more only if you prefer a creamier salad.
• Keep the salad covered and chilled if you are not serving it straight away.

Variations

• Use lime: Replace the apple vinegar with the juice of one lime for a citrus note.
• Adjust the peppers: Use a mix of bell pepper colours for a brighter-looking salad.
• Add fresh herbs: Fold in chopped parsley or coriander for a fresh herbal flavour.
• Make it creamier: Add mayonnaise a little at a time until the salad reaches your preferred consistency.
• Serve with leaves: Spoon the chilled salad over crisp lettuce for a lighter-feeling presentation.

Common mistakes to avoid

• Warm potatoes: Let them cool before adding mayonnaise so the dressing stays thick.
• Skipping the onion steep: Leave the onion in vinegar for 10 minutes to give it the recipe's sharp, tangy character.
• Leaving vinegar in the bowl: Discard it after steeping, as instructed, before mixing the salad.
• Overmixing: Fold gently to avoid mashing the diced potatoes.
• Serving warm: Chill the salad and serve it straight from the fridge.
• Keeping it too long: Make only what you can use within about a day, and store it covered in the fridge.

How to store

Cover and refrigerate the salad; it keeps for about a day. Serve it chilled straight from the fridge, and do not leave it sitting out for an extended period. The recipe does not give reheating instructions.

Frequently asked questions