Chick fil A Potato Salad gives a popular picnic side dish a tangy, smoky twist! The fast food chain's famous sauce is the secret ingredient to this easy potato salad recipe with eggs, celery and a creamy dressing the whole family will enjoy.
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Ingredients
2.5poundspotatoesI use a combination of Russet and Yukon Gold potatoes
4largeeggshard boiled and chopped
1teaspoon saltdivided
½cupChick-fil-A® Sauce
½cup mayonnaise
1 cupchopped celery
½cupminced red onion
¼cupsweet pickle relish
2tablespoons Dijon mustard
¼teaspoongarlic powder
¼teaspoonkosher salt
¼teaspoonpepper
Instructions
Eggs
To hard boil the eggs, place the four eggs into a medium saucepan and cover them with cold water so that there is about an inch of water above them. Add a 1/2 teaspoon of salt. Bring to a boil over medium-high heat. Once boiling, remove pot from heat, cover and let sit for 12 minutes. At the 10 minute mark, fill a medium bowl with cold water and add some ice cubes. With tongs or a slotted spoon, gently remove the eggs from the pan and submerge in the ice bath to stop the cooking process. Let them sit in the cold water for about 5-10 minutes before you peel and chop them.
Potatoes
Fill a medium pot with cold water and add the ½ teaspoon of salt. Peel the Russet potatoes, rinse, and cut into 1-inch cubes. Put into the pot. Rinse the Yukon Gold potatoes off, cut into 1-inch cubes, and place into water. Bring the potatoes to a boil over high heat. Once boiling, cook the potatoes for 10-12 minutes until fork tender. Once cooked, drain and put into a large bowl to cool for about 15 minutes.
Dressing
In a medium bowl, combine the Chick-fil-A® Sauce, mayonnaise, Dijon mustard, celery, onion, relish, garlic powder, salt, and pepper. Mix well.
Add the chopped eggs and dressing to the potatoes and gently mix until everything is well coated. Cover the bowl with plastic wrap or tin foil, and place into the refrigerator for at least two hours before serving, though best if left overnight.
Notes
I like to use a combination of potatoes because I like the variety and what each kind adds to the dish. The Russet potatoes will absorb the mayonnaise and sauce well because they're so high in starch, and they'll tend to be quite a bit softer when cooked. Yukon Gold potatoes hold their shape well. I just give them a gently scrub under cold water to clean them off, and leave the skin on for some extra flavor and texture where as the Russets I peel.