Summer is the ideal time for potato salad. This recipe came about when I had leftover roast chicken from a family get together that needed to be used along with some potatoes. Now my kids ask for it this way. I find as I get older I prefer not to have heavily dressed mayonnaise-based salads. Instead I like a lighter touch, so I use either Vegenaise (grape seed oil mayonnaise) for a creamy consistency or just olive oil and fresh herbs; it’s your choice. I prefer dark meat chicken, but feel free to poach two chicken breasts and shred them for this recipe.
Potato and Chicken Salad
4 large Yukon Gold potatoes, peeled and cubed
3 Tbsp. extra virgin olive oil
salt and pepper to taste
2/3-3/4 c. chopped red onion
2 cloves garlic, chopped
3 c. shredded roasted or poached chicken
2/3 c. Vegenaise or olive oil
1-1/2 Tbsp. fresh chopped flat leaf parsley
Optional to add freshly chopped basil, sage and oregano
Boil potatoes in salted water until fork tender. Drain and place in a bowl. Pour 3 Tbsp. olive oil on potatoes, then mix. Sprinkle potatoes with salt and pepper to taste, along with onion powder and garlic powder. Add chopped onion and garlic. Mix. Add shredded chicken and Vegenaise or enough olive oil to moisten. Sprinkle with parsley and chill until ready to serve. Serves 4-6.