Every so often you go to the Farmer’s Market and discover something new or inspiring. That’s what happened to my mom when she came across “these little black potatoes”.
She had a chicken salad recipe that was written on an envelope and she decided to use these potatoes in it. They were purple fingerlings and when she also added red peppers the end result was not only delicious but stunning.
Not to mention, Purple Fingerlings are high in potassium and have 4 times the amount of antioxidants as a russet potato.
Enjoy!
Avec Amor, Victoria & Alexander, and Alexander’s Mom’s Mom
Beautiful Purple Fingerling Potato Chicken Salad
Yield – 4 to 6 Servings
1 1/2 Pounds Purple Fingerling Potatoes (scrub clean, don’t peel, cut into half lengthwise then into thirds)
4 Cups Chicken Broth
2 Skinless Boneless Poached Chicken Breasts cut into bite size cubes
1 Large Red Pepper, chopped
4 Scallions, thinly sliced
1/2 Cup Fresh Dill, chopped
1/4 Cup Capers
Dressing
1/3 Cup Red Wine Vinegar
1 teaspoon Sugar
3 Tablespoons Dijon Mustard
1 Cup Olive Oil
Salt & Pepper to taste
1. Bring broth to a boil and cook potatoes until tender, drain and cool. Save broth for another recipe like chicken soup.
2. Make dressing in a food processor or blender by adding vinegar, sugar and mustard, drizzle in oil while processing until all oil added, taste and season with salt and pepper. Chill.
3. Toss together potatoes, chicken, red pepper, scallions, dill and capers,
refrigerate until ready to serve. Portion onto plates and let everyone add their own dressing. Can also be served on top of a bed of lettuce.
Ingredients
- 1 1/2 Pounds Purple Fingerling Potatoes (scrub clean, don't peel, cut into half lengthwise then into thirds)
- 4 Cups Chicken Broth
- 2 Skinless Boneless Poached Chicken Breasts cut into bite size cubes
- 1 Large Red Pepper, chopped
- 4 Scallions, thinly sliced
- 1/2 Cup Fresh Dill, chopped
- 1/4 Cup Capers
- Dressing
- 1/3 Cup Red Wine Vinegar
- 1 teaspoon Sugar
- 3 Tablespoons Dijon Mustard
- I1 Cup Olive Oil
- Salt & Pepper to taste
Instructions
- Bring broth to a boil and cook potatoes until tender, drain and cool. Save broth for another recipe like chicken soup.
- Make dressing in a food processor or blender by adding vinegar, sugar and mustard, drizzle in oil while processing until all oil added, taste and season with salt and pepper. Chill.
- Toss together potatoes, chicken, red pepper, scallions, dill and capers, refrigerate until ready to serve. Portion onto plates and let everyone add their own dressing. Can also be served on top of a bed of lettuce
