This Hellmann’s Chicken Potato Salad Ole is a refreshing twist on the classic American potato salad, infusing it with bright Mexican flavors. The dish combines tender red potatoes and shredded chicken with a creamy, tangy dressing made from Hellmann’s mayonnaise, fresh lime juice, and warm spices like cumin and chili powder. Crisp green onions, juicy tomatoes, and a kick of pickled jalape&# 195;±os add texture and heat, while fresh cilantro provides an aromatic finish. Perfect for summer picnics, BBQs, or as a hearty side dish for tacos, this salad is both comforting and invigorating. ItâÂÂs easy to prepare, allowing the flavors to meld as it chills, making it a crowd-pleasing addition to any table.
Hellmann’S Chicken Potato Salad Ole
Description
This Hellmann's Chicken Potato Salad Ole is a refreshing twist on the classic American potato salad, infusing it with bright Mexican flavors. The dish combines tender red potatoes and shredded chicken with a creamy, tangy dressing made from Hellmann's mayonnaise, fresh lime juice, and warm spices like cumin and chili powder. Crisp green onions, juicy tomatoes, and a kick of pickled jalape&# 195;±os add texture and heat, while fresh cilantro provides an aromatic finish. Perfect for summer picnics, BBQs, or as a hearty side dish for tacos, this salad is both comforting and invigorating. ItâÂÂs easy to prepare, allowing the flavors to meld as it chills, making it a crowd-pleasing addition to any table.Ingredients
Directions
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Peel and quarter the small red potatoes. Place them in a pot, cover with water, add a pinch of salt, and boil until tender, about 15-20 minutes. Drain and let cool slightly before halving or quartering larger pieces.
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Shred cooked chicken breast into bite-sized pieces using two forks or your hands. Set aside.
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In a small bowl, combine the chopped tomatoes, green onions, chopped cilantro, pickled jalapeno peppers, and 1 teaspoon of salt. Mix well and set this topping aside.
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In a large mixing bowl, whisk together the Hellmann's mayonnaise, lime juice, chili powder, ground cumin, and the remaining 1/2 teaspoon of salt until smooth and well-blended.
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Add the cooled potatoes and shredded chicken to the mayonnaise mixture. Gently toss until the chicken and potatoes are evenly coated in the dressing.
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Fold in half of the prepared tomato mixture into the salad, reserving the rest for garnish.
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Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
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To serve, spoon the salad onto a platter lined with lettuce leaves.
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Spoon the remaining tomato mixture over the top of the salad for a fresh, colorful finish.
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Garnish with tortilla chips and lime wedges if desired, and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 621.8kcal
- % Daily Value *
- Total Fat 45.8g71%
- Saturated Fat 6.7g34%
- Cholesterol 8.4mg3%
- Sodium 7599.7mg317%
- Total Carbohydrate 47.3g16%
- Dietary Fiber 7.1g29%
- Sugars 5.5g
- Protein 6.6g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
