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Tuesday, October 18, 2011


Fingerling potatoes are so cute! Cloris cooked some up in a potato chicken salad that works for lunch or dinner. P.S.: You don’t peel the potatoes, another added bonus for busy working moms. -- AP

Serves 4

2-1/2 pounds fingerling or small new potatoes, halved
4 chicken breasts, cooked and chopped into bite-sized pieces
1 cup fresh chopped broccoli

1/4 cup olive oil

3 tablespoons Dijon mustard

2 tablespoons red wine vinegar
2 tablespoons dried, minced onion

3 tablespoons chopped fresh parsley

Note: If fingerlings are large, quarter them. Place potatoes in a large pot; cover with cold water and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 10-12 minutes. Run under cold water to cool slightly, then drain.

Place potatoes in a large bowl. Add chicken and broccoli.

Whisk together oil, mustard, vinegar, onions, and parsley. Pour over potatoes, chicken, and broccoli. Toss to combine. Chill or serve at room temperature.

This was totally yummy! I served it over a bed of baby spinach for a bit of added nutrients. So who’s going to give it a try? Post a comment to be entered in the drawing for a book from our Book Club Friday guest author. -- AP


Liz V. said...

Nice change from usual chicken salad.

Barbara Dorsam said...

This looks so yummy!!! I love potato salads & I love chicken salads, but never thought of putting the 2 together :)

Jane R said...

Oh my goodness, this sounds so good. A bit different from traditional potato salad or chicken salad. I definitely plan to try it!