This Smoked Chicken Potato Salad is just what you need when you want something quick, tasty, and easy. You don't need many ingredients, and it always works out. Perfect for a summer BBQ, lunch in the sun, or as a side dish during a party. The dressing is creamy yet light, thanks to its yogurt-based composition and minimal use of mayonnaise. And the smoked chicken? That's the best part-soft, full of flavor, and it gives the salad a lovely bite. It's one of those dishes that tastes even better the next day, so it's also great to make ahead.
Cold Potato Salad with Broad Beans
I first made this salad during a summer when we were grilling almost every weekend. It was hot, and I wanted something that felt fresh and homemade, not something from a jar. I had broad beans in my garden, and they looked so bright and green that I had to use them. I peeled them, cooked them lightly, and they were soft and full of taste. When I mixed them with soft potatoes, juicy tomatoes, and smoked chicken, it just worked.
Since then, this salad has become one of my summer favorites.
It reminds me of those cozy garden lunches you see in magazines. Everything looks relaxed and straightforward, but it's secretly really clever. If you already like my Easy Couscous Salad, then you'll love this one too.
Top Tip
This salad improves with time, so consider letting it sit in the fridge for a few hours or even overnight. Perfect when you want to prepare ahead without stress.
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📖 Recipe
RECIPE CARD
Ingredients
- 1.1 pound potatoes , new potatoes
- 3½ oz. broad beans, peeled
- 2¼ cups chicken stock, room temperature
- 1 tablespoon sugar
- ⅓ cup white vinegar
- 1 onion, finely chopped
- 2 tablespoons yogurt
- 2 tablespoons yogurt mayonnaise
- 8 twigs Fresh Parsley, fresh, finely chopped
- 3½ oz. cherry tomatoes, quartered
- 7 oz. smoked chicken, diced
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Begin by preparing all your ingredients. This helps you cook more easily and quickly.
- Peel and wash the potatoes, and slice them into thin rounds (about 0.1 inch / 0,3 cm thick).1.1 pound potatoes
- Peel the broad beans by removing the outer skin after shelling them-this makes them soft in the salad.3½ oz. broad beans
- In a medium pot, bring the sliced potatoes and chicken stock to a boil over high heat. Let them cook for 3 minutes.2¼ cups chicken stock
- Then add the sugar, vinegar, onion, and broad beans. Let everything cook for an additional three minutes.1 tablespoon sugar, ⅓ cup white vinegar, 1 onion
- After that, turn off the heat, cover the pot, and let it rest for 10 minutes. This helps the potatoes soak up all the flavors.
- Drain everything and let it cool in the fridge for at least 2 hours.
- While the salad is cooling, mix the yogurt, mayonnaise, and parsley in a bowl. This is your dressing.2 tablespoons yogurt, 2 tablespoons yogurt mayonnaise, 8 twigs Fresh Parsley
- When the potatoes are cold, add the dressing, cherry tomatoes, and smoked chicken.3½ oz. cherry tomatoes, 7 oz. smoked chicken
- Stir gently so everything mixes well.
- Let the salad chill for another hour before serving. This gives the flavors time to blend nicely.
Notes
- Want a different twist? Add crumbled feta and some olives for a Mediterranean feel.
- Or mix in a teaspoon of mustard and a pinch of chili flakes for a bit of extra spice.
- Would you like to make it a complete meal? Add boiled eggs or serve it as a wrap with some lettuce.
- Refrigerator: Keep the salad in an airtight box in the fridge. It stays good for up to two days. It's best eaten fresh, but you can also enjoy the leftovers.
Nutrition
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