Salads
Potato, chicken and tarragon salad
This hearty, aromatic chicken and potato salad is quick to put together. It's good both warm and at room temperature and makes a lovely dinner with a crisp green salad on the side. Good variations include adding radishes for crunch, capers or gherkins for piquancy, and using spring instead of normal onions.
Ingredients
- 750g salad potatoes, cleaned
- 1½ tbsp olive oil
- ½ tbsp Dijon mustard
- 1 tbsp white wine vinegar
- ½ onion, finely sliced
- 2 cooked chicken breasts, cut into small pieces (or use leftover roast chicken pieces)
- 1 stick celery, finely sliced
- 1 tbsp fresh tarragon, chopped
- 2 tbsp mayonnaise
- salt and pepper
Method
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Step 1
In a pan of boiling water, cook the potatoes for 12-15 minutes or until tender.
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Step 2
Drain and leave to cool slightly. In a bowl, whisk together the olive oil, mustard, vinegar and seasoning.
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Step 3
Slice the cooled potatoes and place in a large bowl. Add the onion, chicken, celery and dressing.
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Step 4
Toss together. Mix the tarragon and mayonnaise together. Stir into the potato mixture.