Potato and Chicken Salad Recipe
A hearty French-style potato salad with pieces of juicy chicken, crunchy pickles and a mustard dressing. It’s somewhere between a Polish potato salad and a light chicken salad – less mayonnaise, more herbs and tang. Perfect as a work lunch or a one-bowl dinner.
This salad combines the comfort of classic potato salad with the lightness of a French-style chicken salad. The mustardy dressing, herbs and pickles make it bright and tangy without being heavy.
Chef's tips
Use firm, waxy potatoes so they hold their shape when mixed. Don’t overcook the chicken – take it off the heat as soon as it’s just cooked through so it stays juicy. Mix the salad gently and avoid serving it straight from the fridge; a few minutes at room temperature brings out the flavours.
How to serve
Serve in a large bowl in the middle of the table with fresh baguette, or plate it on a bed of mixed salad leaves. It also works well packed into a lunch box with some cherry tomatoes and extra pickles on the side.
Ingredients
- waxy potatoes a variety that doesn’t fall apart, cooked in their skins - 700 g
- chicken breast skinless - 300 g
- pickled cucumber medium, diced - 3 piece
- shallot or small onion, finely chopped - 2 piece
- parsley leaves finely chopped - 2 tablespoon
- olive oil for the dressing and frying the chicken - 3 tablespoon
- Dijon mustard - 1.5 tablespoon
- wine vinegar white or red - 1.5 tablespoon
- honey to mellow the acidity - 1 teaspoon
- garlic pressed - 1 clove
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Cook the potatoes in their skins in salted water until tender but not falling apart (usually 15–20 minutes from boiling). Drain, let cool until you can peel them, then cut into thick slices or cubes.
- Trim the chicken breast, cut into bite-sized cubes and season with salt and pepper.
- Heat 1 tablespoon of olive oil in a pan. Add the chicken and fry for 7–9 minutes over medium heat, stirring, until the pieces are golden on the outside and completely white inside. Set aside to cool slightly.
- Dice the pickled cucumbers, finely chop the shallot and chop the parsley.
- In a small bowl, whisk together 2 tablespoons olive oil, the mustard, vinegar, honey, garlic, a pinch of salt and pepper until you get a smooth, slightly thick dressing.
- In a large bowl combine the potatoes, chicken, pickles and shallot. Pour over the dressing and mix very gently, preferably with a wide spoon, so the potatoes don’t break apart.
- Finally add the parsley, toss lightly again and taste – if needed, adjust with more salt, pepper or a little vinegar.
- Serve right away slightly warm, or chilled after about 30 minutes in the fridge to let the flavours meld.
Storage
Store the salad covered in the fridge and eat within 1–2 days. If it thickens in the fridge, loosen it with a little extra olive oil or a splash of vinegar before serving.
I like to leave the potato pieces fairly large so you can really taste their texture. A little extra freshly ground black pepper on top just before serving gives the salad a nice finishing touch.
