Photo: Iain Bagwell
Total Time
35 Mins
Yield
Serves 4 or 5

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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

lemonchiffon's Review

lemonchiffon
June 28, 2012
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.