Potato Chicken Salad With A Basil Parsley Mayonnaise Recipes

HERBED POTATO SALAD

Steps:

• In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
• Reserve 1/4 cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
• In a small food processor or blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don't have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
• Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you've poured in too much dressing, but don't worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
• Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
• Serve immediately, or cover and refrigerate until you're ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

CHICKEN POTATO SALAD

Steps:

• Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.

ITALIAN POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
• Cover and refrigerate overnight.

POTATO CHICKEN SALAD WITH A BASIL PARSLEY MAYONNAISE

Steps:

• Combine in a large bowl, chicken, potatoes, celery and the onions, season to taste with salt and pepper.
• Put in your food processor, basil, parsley, garlic some salt and pepper and process as smooth as possible.
• Blend in the oil and vinegar.
• Put this in a small bowl and mix with the mayonnaise.
• Pour this over the salad and mix it very well.
• Cover the dish, leave in the fridge for at least 2 hours.
• When ready to serve, taste and adjust the seasoning if necessary, transfer to a shallow serving bowl and garnish with the tomatoes and some torn basil leaves.

GARLIC CHICKEN & POTATO SALAD

Steps:

• Preheat the oven to 180c.
• Place chicken in shallow baking tray with the garlic,oil,onion salt and pepper. Cover with foil and bake for 35 minutes or until the chicken is cooked through.
• Boil potatoes for 8 minutes drain and set aside.
• Once chicken is cooked, set aside pan juices to cool for use later. Remove chicken and slice into thick slices and set aside.
• Whisk the egg yolk, vinegar and mustard together. Whisk until well combined.
• Combine sliced chicken, potatoes, pan juices and fresh herbs in a large salad bowl.
• Line individual serving plates with salad leaves, and top with the chicken mixture and potato salad mixture.

POTATO SALAD WITH PARSLEY

Steps:

• Cook potatoes in their skins.
• When cool enough to handle, quarter. Sprinkle 1 T vinegar over them, stir gently to distribute. Let cool completely, marinating in the vinegar.
• Mix remaining vinegar, 2 T oil, and parsley, let sit to meld.
• Cut potatoes into bite sized pieces. Toss with the dressing, adding up to another T of oil if you find it is needed. Chill before serving.

CHICKEN SALAD WITH HERB MAYONNAISE

Steps:

• Gather the ingredients.
• Line a baking pan with nonstick foil or spray foil with nonstick cooking spray. Preheat the oven to 400 F/200 C/Gas 6.
• Arrange the chicken breasts on the baking pan and sprinkle with salt and freshly ground black pepper. Bake for about 15 minutes.
• Turn and continue baking for 15 to 20 minutes longer, or until chicken is thoroughly cooked but not overcooked. The minimum safe temperature for chicken is 165 F/73.9 C.
• Remove the chicken from the oven and let it cool. When the chicken is cool enough to handle, dice or chop it into small pieces.
• Combine 1/2 cup of mayonnaise with the herbs and lemon juice. Mix the mayonnaise mixture with the chopped chicken and add more mayonnaise, as needed, to taste. Stir in salt and pepper, to taste.
• Serve the chicken salad in sandwiches or on lettuce or mixed greens with avocado slices or sliced fresh tomatoes. Add chips or french fries for a satisfying lunch or easy light supper. Enjoy! .

HERBED CELERY-POTATO SALAD

Steps:

• In a medium saucepan, cover potatoes with 2 inches of cold water. Bring to a boil over high heat and season generously with salt; cook until potatoes are tender when pierced with a knife, 10 to 12 minutes. Drain. When potatoes are cool enough to handle, halve and transfer to a large bowl. Add oil, vinegar, herbs, scallions, and celery. Toss to combine; season with salt and pepper. Serve warm, room temperature, or chilled.