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Chicken Potato Salad with Mustard




Source of Recipe


Internet


List of Ingredients




1 1/2 lb Small new potatoes, pared
1 cn 10-3/4 0z condensed Chicken broth, undiluted
Mustard Dressing ( Recipe follows )
1 c Diced cooked chicken
1 c Sliced celery
1/2 c Sliced pimento-stuffed
Green olives
1/2 c Chopped walnuts
1/4 c Green onion, sliced
Crisp lettuce leaves

For Mustard Dressing
2 tb Oil
1 tb Flour
3/4 ts Salt
1/8 ts Pepper
1/8 ts Paprika


Mix together in a small saucepan the oil,flour, salt,pepper and paprika. Measure broth reserved from cooking potatoes. Add water if needed to measure 1/2 cup. Add to suacepan along with 3 tb Tarragon-flavored wine vinegar and 1 ts Dejon mustard. Cook stirring constantly, until mixture boils and thickens. Stir in 1 Egg, lightly beaten egg yolk. Return to heat and cook about 1/2 minute longer, stirring briskly. Cool.

Cook potatoes, covered, in chicken broth till tender. Drain potatoes, reserving broth. Prepare mustard dressing. Slice potatoes and combine with chicken, celery,olives,walnuts,onion and parsley. Add cooled Mustard Dressing and toss lightly. Cool. Serve on lettuce.




Recipe