Hot or cold, you can’t go wrong with this potato salad. Hot, it’s fabulous as an entree–think “casserole.” Cold, it’s a fabulously tasty side. If you decide to prepare it as a side, skip the baking step and mix in the cheese as the final step before refrigerating and, prior to serving, sprinkle parsley over top. Scrumptious!

Hot-Or-Cold Chicken Potato Salad

1-1/2 lbs small potatoes (I used the itty bitty honey gold potatoes)

2 tbsp olive oil

1-1/2 lbs chicken tenderloins, cut into bite-sized pieces

1/2 tsp sea salt

1/4 tsp ground black pepper

1 tsp dried tarragon

3/4 cup light mayonnaise

2 tbsp Dijon mustard

2 tbsp champagne wine vinegar (or white wine vinegar)

2 tbsp fresh lemon juice

1/2 cup grated Colby-Monterey Jack cheese

1 tbsp chopped fresh parsley

1) Preheat oven to 350 degrees; lightly oil a medium-sized casserole dish

2) Put potatoes in large saucepan and cover with water; bring to a boil over high heat; reduce heat to medium and cook 15 minutes until potatoes are cooked through but still on the firm side; remove from heat, drain water, and set aside

3) Heat oil in large skillet over medium-high heat; add chicken and sprinkle salt, pepper, and tarragon over top; cook, stirring often, 5-6 minutes until chicken is cooked through; remove from heat and set aside

4) To small mixing bowl add mayonnaise, Dijon mustard, vinegar, and lemon juice; mix until well combined; set aside

5) Quarter potatoes and place in large bowl; add chicken and pour mayonnaise sauce over top; gently mix ingredients, careful to not break up potatoes; spoon potato-chicken mixture into casserole dish and bake in oven 20 minutes; sprinkle cheese over top and bake additional 5 minutes until cheese melts; remove from oven, sprinkle with parsley, and serve

Servings: 4 as an entree; 8-10 as a side


Now this is a salad for guys! And I certainly enjoyed it myself. The only mistake I made, which was pretty much rectified by the addition of our favorite steak sauce (A-1), was in overcooking the meat since our family leans toward medium-rare. Pointer: Watch that grill!

1-1/2 lb London Broil

olive oil

sea salt

ground black pepper

2 large potatoes, sliced 1/4″ thin

3 scallions, sliced thin

4 cups romaine lettuce, chopped

2 cups spinach

4 Campari tomatoes, sliced thin

1 avocado (pitted, peeled, and sliced thin)

1 cup black olives, halved

12 whole pepperoncinis

1/4 cup steak sauce (I used A-1)

1) Rub both sides of London Broil with olive oil; grill according to taste; let sit 5-10 minutes; lightly sprinkle with salt and pepper, slice thin, place in medium bowl, and refrigerate

2) Using a grill pan, heat 1 tbsp olive oil over medium-high heat; add potato slices and lightly sprinkle with salt and pepper; cook 2-3 minutes each side until grill marks appear and potatoes cook through; remove from heat, place in medium bowl, and refrigerate

3) Toss green onions into grill pan and heat 1-2 minutes, stirring constantly; remove from heat, place in small bowl, and refrigerate

4) Assemble salad: scatter romaine and spinach over plate, arrange London Broil and potatoes down center, arrange tomatoes, avocado, black olives, and pepperoncinis around steak and potatoes; scatter grilled green onions over London Broil; drizzle steak sauce over meat and potatoes

5) Serve with salad dressing (Ranch was our choice–and it was a good one)

Serves: 4

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/02/12