COOKING WITH CLORIS -- FRENCH FINGERLING POTATO CHICKEN SALAD

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

FRENCH FINGERLING POTATO CHICKEN SALAD

Serves 4

Ingredients:

2-1/2 pounds fingerling or small new potatoes, halved
salt
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