Dilled Chicken and Potato Salad
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Dilled Chicken and Potato Salad
2 medium red potatoes cut into
bite size pieces
6 tablespoons olive oil
2 tablespoons white wine vinegar
1 1/4 pounds skinless boneless chicken
breasts poached and cut into bite
size pieces
2 tablespoons minced fresh dill or
1 1/2 teaspoons dried dill weed
2 scallions finely sliced
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
dash of cayenne pepper
In a medium size saucepan with boiling water, cook potatoes
until just tender, about 10 minutes; drain. Toss warm
potatoes with oil and vinegar. Let cook for 15-20 minutes,
tossing several times. Add chicken, dill, scallions, lemon
juice, salt, black pepper and cayenne. Toss to mix well.
Cover and refrigerate until serving time. Serve slightly
chilled or at room temperature. Makes 4.
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