Potato and Chicken Salad Recipe
A hearty French-style potato salad with pieces of juicy chicken, crunchy pickles and a mustard dressing. It’s somewhere between a Polish potato salad and a light chicken salad – less mayonnaise, more herbs and tang. Perfect as a work lunch or a one-bowl dinner.
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
4
Ingredients
- waxy potatoes a variety that doesn’t fall apart, cooked in their skins - 700 g
- chicken breast skinless - 300 g
- pickled cucumber medium, diced - 3 piece
- shallot or small onion, finely chopped - 2 piece
- parsley leaves finely chopped - 2 tablespoon
- olive oil for the dressing and frying the chicken - 3 tablespoon
- Dijon mustard - 1.5 tablespoon
- wine vinegar white or red - 1.5 tablespoon
- honey to mellow the acidity - 1 teaspoon
- garlic pressed - 1 clove
- salt to taste
- black pepper freshly ground, to taste
Main Ingredient:
potatoes
Preparation
- Cook the potatoes in their skins in salted water until tender but not falling apart (usually 15–20 minutes from boiling). Drain, let cool until you can peel them, then cut into thick slices or cubes.
- Trim the chicken breast, cut into bite-sized cubes and season with salt and pepper.
- Heat 1 tablespoon of olive oil in a pan. Add the chicken and fry for 7–9 minutes over medium heat, stirring, until the pieces are golden on the outside and completely white inside. Set aside to cool slightly.
- Dice the pickled cucumbers, finely chop the shallot and chop the parsley.
- In a small bowl, whisk together 2 tablespoons olive oil, the mustard, vinegar, honey, garlic, a pinch of salt and pepper until you get a smooth, slightly thick dressing.
- In a large bowl combine the potatoes, chicken, pickles and shallot. Pour over the dressing and mix very gently, preferably with a wide spoon, so the potatoes don’t break apart.
- Finally add the parsley, toss lightly again and taste – if needed, adjust with more salt, pepper or a little vinegar.
- Serve right away slightly warm, or chilled after about 30 minutes in the fridge to let the flavours meld.
Storage
In fridge:
2 days
Freezing:
No
Store the salad covered in the fridge and eat within 1–2 days. If it thickens in the fridge, loosen it with a little extra olive oil or a splash of vinegar before serving.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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