Great salad and pretty easy. I made it with a leftover rotisserie chicken and the family loved it. Tarragon, chervil and marjoram may be hard to source, but you can easily substitute other herbs. I have also made it without the chicken, for a change. Good for everyday summer meal or dress it up for a special occasion.
New Potato and Chicken Salad with Yogurt Chive Dressing
The yogurt dressing here is a fresher, lighter take on ranch. Since the herbs are used so generously, choose tender sprigs and leaves. Waxy potato varieties such as Reddale work best for salads; just-harvested ones taste the sweetest.
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- Calories: 376
- Calories from fat: 40%
- Protein: 31g
- Fat: 17g
- Saturated fat: 4.3g
- Carbohydrate: 26g
- Fiber: 3.9g
- Sodium: 276mg
- Cholesterol: 83mg
- 1 1/4 pounds small red thin-skinned potatoes, scrubbed
- 3 cups loosely packed small lettuce leaves (3 to 4 in. long)
- 1 cup loosely packed chervil sprigs
- 1 cup small, tender flat-leaf parsley sprigs
- 1/2 cup fresh marjoram leaves
- 1/2 cup fresh tarragon leaves
- 3 cups sliced and small pieces cooked chicken
- 1 1/3 cups plain whole milk yogurt
- 1/2 cup chopped chives
- 3 tablespoons extra-virgin olive oil
- About 1/2 tsp. kosher salt
- About 1/2 tsp. pepper
- 1. Put potatoes in a large saucepan with water to cover. Cover pan and bring to a boil over high heat, then reduce heat and simmer until potatoes are tender when pierced, 10 to 12 minutes. Drain, then rinse occasionally with cold water until room temperature.
- 2. Meanwhile, put lettuce, chervil, parsley, marjoram, and tarragon in a large bowl and chicken in a second large bowl. In a small bowl, whisk yogurt, chives, oil, salt, and pepper.
- 3. Slice potatoes crosswise, add to chicken, and toss with about 2/3 cup dressing. Toss greens and arrange on plates. Spoon chicken mixture on top. Grind pepper generously over each serving. Serve with remaining dressing and more salt to add to taste.
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