The Viral Crispy Potato Salad with BBQ Chicken | Fab Four Inspired

Recipes / 
The Viral Crispy Potato Salad with BBQ Chicken | Fab Four Inspired

I took the Viral Crispy Potato Salad and turned it into something healthy and balancing, while keeping its crave-worthy tastes and textures. 

Using my Fab Four approach, we’re going to add protein, fat, fiber, and greens to upgrade this potato-based side into a blood sugar-friendly meal:

  • To the creamy + crispy potato salad base, we’re going to add celery, cucumber, and tons of fresh herbs for greens + fiber. This simultaneously increases the phytonutrient profile of the salad, aids in digestion, and elongates the blood sugar curve with the added fiber. Win-win-win!
  • Instead of low quality mayo with added sugars and inflammatory seed oils, we’re going to opt for an easy homemade dressing. It uses a high quality avocado oil-based mayo and full fat dairy or coconut yogurt to get that creamy “mouth feel” using real, healthy fats. Healthy fats are not only brain health heroes, they’re fantastic at curbing cravings and calming hunger hormones.
  • We’ll top our potato salad with protein – my showstopping and perfectly spiced BBQ chicken (or other protein like roasted salmon or shredded beef!), which will help calm hunger hormones, cut cravings, and keep you feeling fuller for longer.  

This health I fire version of the Viral Crispy Potato Salad goes beyond the original by including all of the Fab Four pillars to make a more nourishing and satisfying dish that supports stable energy and better overall wellness. 

Interested in how I turn other viral hit recipes into balancing + body-loving remixes? You’ll love these: 

Want to see my Viral Crispy Potato Salad with BBQ Chicken in real action? Check it out on my IG @bewellbykelly!

  • Prep Time

    5 minutes

  • Total Time

    1 hour

  • Servings

    6-8

  • Freezer Friendly

    No

Ingredients

For the Crispy Potato Salad:

  • 1 bag (about 1.5 lbs) organic yellow creamer potatoes  
  • ½ cup celery, finely chopped  
  • ½ cup Persian cucumber, seeded and chopped  
  • ¼ cup red onion, diced  
  • 2 tbsp fresh dill, chopped  
  • 2 tbsp fresh chives, chopped  
  • 2 tbsp Italian parsley or cilantro, chopped  
  • Olive oil, for roasting  (use code BEWELL)
  • Salt and pepper, to taste  

For the Dressing:

  • 4 oz coconut yogurt (such as Cocojune) or Greek yogurt  
  • 4 oz mayonnaise  
  • 1 tbsp Dijon mustard  
  • 1 tbsp red wine vinegar  
  • Salt and pepper, to taste

For the BBQ Chicken:

  • Check out how to make my favorite BBQ Chicken Recipe HERE!

Directions

  1. Place potatoes in a large pot of salted water. Bring to a boil and cook until just tender, about 10–12 minutes. Drain and let cool slightly.
  2. Preheat oven to 400°F (200°C). Place potatoes on a sheet pan. Gently smash each potato with the bottom of a glass. Drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes, flipping halfway, until crispy and golden.
  3. In a large bowl, combine the crispy potatoes, celery, cucumber, red onion, dill, chives, and parsley or cilantro.
  4. In a small bowl, whisk together coconut/Greek yogurt, mayonnaise, Dijon mustard, red wine vinegar, salt, and pepper. Pour dressing over the potato mixture and toss gently to combine.
  5. Top the dressed potato salad with chopped BBQ chicken. Garnish with extra herbs.
  6. Serve immediately while the potatoes are crispy and chicken is warm.

Be Well Tip: For meal prep, use boiled potatoes without roasting.

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