Picnic Potato and Chicken Salad Recipe

  • 4 potatoes, peeled and cubed
  • 1 1/2 tablespoons Extra-Virgin Olive Oil
  • Salt
  • Pepper
  • 1 package Cooked Bacon
  • 1/4 cup diced celery
  • 1/4 cup onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup Mayonnaise
  • 2 teaspoons mustard
  • 1 tablespoon paprika
  • 2 tablespoons chopped parsley
Preheat oven to 400°. Place potatoes on cookie sheet, toss with oil, season with salt and pepper, and roast until golden brown (about 30-40 minutes). Meanwhile, in a pot cover Chicken with water and bring to a simmer over medium heat. Poach until cooked through, about 15 minutes. Let cool, and cut Chicken into cubes. In a large bowl, toss together Potatoes, Chicken, and crumbled Bacon with Celery, Onions, and Garlic. Add Mayonnaise, Mustard, Paprika, Salt, and Pepper. Mix until well combined. Enjoy!
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