I
know you are going to make me your new best friend with this recipe.
You can make it ahead of time and just keep it in the refrigerator
until you want to eat it. Pete and I have this at least once a week
for dinner, which is between 2 and 3:00, the Mexican way. A snack of
the leftovers in the evening after veranda time. Yummy.....
You
will see that this salad is pretty healthy too. No added salt or
mayonnaise.
Ingredients:
4
large potatoes, (not russet), peeled and cut into large bite-size
chunks
1
large chicken breast, cut into large bite-size cubes
2
hard boiled eggs, chopped
2
large stalks celery, sliced into small bite-size pieces
1
large cucumber, seeds removed and diced
1
red or yellow bell pepper, seeds removed and diced
2
Tablespoons capers
¼
– ½ cup sour cream
2
teaspoons wine vinegar
1-2
Tablespoons Dijon mustard
2
teaspoons Worcestershire
¼
or more teaspoon cayenne pepper
1
avocado, peeled, seed removed and sliced (garnish)
I
find that steaming the potatoes cooks them perfectly and allows some
of the starch to stay on the potatoes. They don't absorb so much of
the sauce and don't fall apart either. So, steam your potatoes for
about 20 minutes. Put them in a large bowl and allow them to start
cooling.
Sauté
the chicken cubes in another pan until they are cooked through. This
should not take very long, perhaps 7-8 minutes. Place the cooked
chicken in the bowl with the potatoes. At this point, if you want
your salad cold, then let the chicken and potatoes cool completely.
I like it warm, so I start mixing it up right away. Either way, it
is delicious.
Add
all the vegetables to the chicken/potato mixture. In a small bowl,
mix the sour cream, vinegar, mustard, Worcestershire and cayenne
pepper. Give it a small taste and see if it has enough tang to
overshadow the bland flavor of the potatoes. Pour that over the
vegetables and gently stir to completely combine. Give it another
taste – I like this part. Does the sauce need adjusting?
Now is the time to do it. Add a little of the ingredient you think
it needs and taste again. See what I mean, I like this part! Lots
of tasting....
Serve
with the avocado slices on top.
This
is one of those recipes that you can embellish to your hearts
content. Want carrots in the salad, no problem. Use your
imagination, then tell us on this blog what you did and how you liked
it. Yes really, we all like feedback!
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