POTATO SALAD WITH CHICKEN RECIPES

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here. ON THE DAY Wash the potatoes, halving any larger ones, then cook in a large pan of boiling salted water for 15 minutes, or until soft. Drain well. Spoon the yoghurt and English mustard into a large serving bowl with 2 tablespoons of extra virgin olive oil. Finely grate in the zest of the lemon, squeeze in the juice, mix well, then toss in the warm potatoes. Season to perfection, tasting and tweaking. TO SERVE It’s fun to sprinkle this dish with edible flower petals, such as marigolds, violas or nasturtiums. Fresh herb flowers would also work a treat. Serve the potatoes hot, warm or cold.

Steps:

• 1. Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
  2. Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.
  3. Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.