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During the warmer months, I find myself relying on simple make-ahead salads more than almost anything else.
If I can spend a little time preparing a salad on Sunday, lunches and light dinners become much easier throughout the week.
This Chicken Potato Salad with Mustard Vinaigrette is one of my favorites. Tender potatoes, chunks of chicken, colorful bell peppers, scallions, and fresh herbs are tossed in a tangy mustard dressing instead of the traditional mayonnaise-based dressing.
The result is a light, flavorful salad that’s hearty enough to serve as a complete meal and travels well for picnics, potlucks, and packed lunches.
If you’re looking for a healthier potato salad or a new way to use leftover chicken, this recipe is worth trying.
Why You’ll Love This Chicken Potato Salad
- No mayonnaise required
- Perfect for meal prep
- Great use for leftover chicken
- Naturally dairy-free
- Packed with flavor from fresh herbs
- Delicious served cold or at room temperature
- Ideal for picnics, potlucks, and lunches
- WW-friendly
Ingredients & Substitutions
Red Potatoes – Small red potatoes hold their shape beautifully in salads. Yukon Gold potatoes are another excellent option.
Chicken – Boneless skinless chicken breasts keep things lean, but leftover grilled chicken, rotisserie chicken, or even turkey work just as well.
Bell Peppers – Red and yellow peppers add sweetness and color. Orange peppers or chopped cucumber are good substitutes.
Scallions – Provide mild onion flavor. Finely diced red onion can be substituted.
Fresh herbs – Parsley and thyme add freshness. Dill, basil, or chives also work well.
Mustard Vinaigrette – The combination of red wine vinegar, olive oil, and coarse-grain Dijon mustard creates a bright, tangy dressing that keeps the salad light while adding plenty of flavor.
How to Make Potato Salad with Chicken
Step 1: Cook the Potatoes
Place the potatoes in a saucepan and cover with water by about 1 inch. Add salt and bring to a boil.
Reduce heat and simmer until fork-tender, about 10 to 15 minutes. Drain, rinse briefly with cool water, and transfer to a large bowl.
Step 2: Cook the Chicken
While the potatoes cook, poach the chicken in gently simmering water until cooked through, about 6 minutes.
Transfer to the bowl with the potatoes.
Step 3: Add the Vegetables
Add the bell peppers, scallions, parsley, thyme, and lemon zest (if using).
Step 4: Make the Dressing
Whisk together the vinegar, olive oil, mustard, salt, and pepper.
Step 5: Toss and Chill
Pour the dressing over the salad and toss gently to combine.
Cover and refrigerate for at least 2 hours before serving.
Recipe Notes
One of the things I like most about this salad is that it gets better as it sits.
The potatoes absorb some of the mustard vinaigrette while the flavors have time to blend.
This recipe is also a great way to use leftover grilled chicken or rotisserie chicken. Simply skip the poaching step and stir in cooked chicken when assembling the salad.
For even more flavor, add a handful of chopped fresh dill or a few capers.
Serving Suggestions
Serve this chicken potato salad:
- As a light lunch
- For meal prep lunches
- At picnics and potlucks
- Alongside grilled vegetables
- With fresh fruit
- As part of a summer buffet
Because it doesn’t contain mayonnaise, it’s also a little easier to transport than traditional creamy potato salads.
How Many Calories and WW Points?
According to my calculations each serving has just 219 calories and 1 WW Point.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 PointsPlus (Old plan)
If you’ve made this Chicken Potato Salad with Mustard Vinaigrette, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Chicken Potato Salad with Mustard Vinaigrette
Equipment
Ingredients
- 10 ounces small red potatoes, quartered
- 3/4 teaspoon salt
- 10 ounces boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium red bell pepper, seeded and coarsely chopped (about 3/4 cup)
- 1 medium yellow bell pepper, seeded and coarsely chopped (about 3/4 cup)
- 8 medium scallions, thinly sliced (about 3/4 cup)
- 2 tablespoons minced fresh flat-leaf parsley
- 1 tablespoon minced fresh thyme leaves, or 1 teaspoon dried
- 1 tablespoon grated lemon zest (optional)
- 1/3 cup red wine vinegar
- 1 tablespoon + 1 teaspoon olive oil
- 1 tablespoon coarse-grain Dijon-style mustard
- 1/2 teaspoon freshly ground black pepper
Instructions
- In medium saucepan, combine potatoes and 1/2 teaspoon of the salt. Add enough water to cover. the potatoes by an inch and bring to a boil. Reduce heat to low; and simmer 10-15 minutes, until potatoes are tender when pierced with the tip of a sharp knife. Drain the potatoes discarding the liquid. Rinse with cold water and drain again. Transfer the potatoes to a large bowl and set aside.
- Meanwhile, In a large skillet (affiliate link), bring 2 cups water to a boil. Add chicken; return liquid to a boil. Reduce heat to low; poach chicken 6 minutes, until cooked through.
- With a slotted spoon, transfer chicken to the bowl with the potatoes. Add the red and yellow bell peppers, scallions, parsley, thyme and zest (if using) to potato mixture. Toss to combine.
- In a small jar with tight-fitting lid or small bowl (affiliate link), combine vinegar, oil, mustard, pepper and remaining 1/4 teaspoon salt; cover and shake well or, with wire whisk, blend until combined.
- Pour vinegar mixture over potato mixture and toss gently to coat.
- Refrigerate, covered, at least 2 hours or overnight. Taste again before serving and add more salt, pepper and/or vinegar, if desired.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) Exchanges Per Serving (1 cup): 1 Fat, 1-1/2 Vegetables, 2 Proteins, 1/2 Bread For an even quicker version, substitute white meat from a store-bought rotisserie chicken, instead of poaching boneless, skinless chicken breasts. Or do what I did, toss in chunks of leftover grilled chicken breast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Weight Watchers New 365 Day Menu Cookbook: Complete Meals for Every Day of the Year (affiliate link)
Frequently Asked Questions
Can I make this ahead?
Yes. In fact, it’s even better after chilling for several hours or overnight.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is one of my favorite shortcuts for this recipe.
What potatoes work best?
Red potatoes and Yukon Gold potatoes both hold their shape well and work beautifully.
Can I add mayonnaise?
Of course. A spoonful or two can be added if you prefer a creamier salad.
How long will it keep?
Stored in an airtight container, it will keep for 3 to 4 days in the refrigerator.
More Easy Healthy Salads You’ll Love
If you like this WW Friendly Chicken Potato Salad, be sure to check out my other easy, healthy Weight Watchers friendly recipes including:
I would prefer this combination. I have tried cook them together and I find that it was extremely wonderful. All members in my family appreciate this dishes. I will cook it again soon