Roasted potato, pearl onion & chicken salad

IMG_1432This potato and chicken salad is all about colors and textures.

Make a note of it for any upcoming barbecues or picnics, it travels well.

I’m a big fan of the classic deli salad – though I tend to apply a twist to it, like with this red potato salad - on occasion. But much too often, it can be overwhelmed by one flavor (read: not very delicious mayonnaise).

This salad is flexible – you can omit or add to it depending on likes, dislikes or seasonal availability.

And yes, you could even change the honey mustard dressing to a homemade mayo if you’d like. Just remember to keep the creamy and crunchy elements to balance each other out.

This weekend was a bit cloudy and grey in New York. Not that I should complain, soon enough it will be unbearable hot and humid and I will be looking forward to weekend escapes from the city.

But this past Sunday, a group of friends and I were able to walk from one end of Broadway (in the Bronx) to the other end (by Wall Street). There were plenty of food stops along the way, in true multicultural NY fashion – paletas, pizza, soft-shell crab, Japanese style cream puffs, and lots of ices. As ever, we documented it over on instagram!

Summer is really the best.

Roasted potato, pearl onion & chicken salad

  • 5-6 medium-sized new potatoes, halved
  • 1 cup pearl onions, peeled
  • 1 large, ripe avocado
  • 3 stalks of celery
  • 1/3 cup mint, picked
  • 1/2 cup thinly sliced radish
  • 2/3 cup cold roast chicken, shredded
  • honey mustard dressing: olive oil, rice vinegar, light honey, and strong wholegrain mustard
  • salt, pepper

1. Preheat oven to 450F. Toss the potatoes and onions with a bit of olive oil and salt and pepper. Roast until the potatoes are fork tender and the onions and just golden and lightly browned.

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2. Let the potatoes cool, then cut them into smaller pieces.

3. In the meantime, chop the celery, slice the radish and avocado and make the dressing by combining 1/3 cup of olive oil with 2 T vinegar, 2 T honey and 2 T mustard. It doesn’t have to be wholegrain, but it looks nice in the finished salad!

4. Chiffonade the mint leaves and shred the chicken (this is great for any leftovers from your roast!).

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5. Now combine all of the ingredients and toss gently with dressing and mint leaves. Taste for seasoning and add a little more salt and/or pepper as needed.

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Comments

  1. What a wonderfully simple salad….I hadn’t considered coasting potatoes and onions to include in a summer salad…..thanks for that:)

    • saffronandhoney saffronandhoney says:

      I think roasting them gives the salad a great boost of flavor! Plus, I just love a roasted potato:) thanks, Roger!

  2. I love how versatile potato salads can be, and I am always happy to discover a new recipe, and I love how the avocado contributes to creaminess instead of the traditional mayo. Love the idea of pearl onions too!

  3. La Torontoise says:

    Now I know what I will make myself for lunch! I work from home today and this colorful salad is my highlight for the day: -)

    Thank you!! Have a good day, too!

    • saffronandhoney saffronandhoney says:

      How wonderful! Thank you and enjoy:)

      • La Torontoise says:

        Ksenie, I love mint but never thought of it as a companion of potatoes. The effect exceeded my expectations . salad was sublime: -) an instant hit for my husband. We both are passionate about the South of France and using mint in seemingly everyday dishes means to us enjoying a piece of the South of France in any location where we happen to be.

        All the best1

        • saffronandhoney saffronandhoney says:

          I am so glad to hear that! Wonderful.

          I think the mint is just so summery and refreshing. For me, Provence smells like lavender, sage, rosemary, and mint :)

  4. Great looking salad.
    That must have been some walk! My son lives at the bottom of Broadway on Park Row. I’ve done some walking there but will have to consider heading a little farther north next time.

    • saffronandhoney saffronandhoney says:

      Thank you!

      And yes, it was – around 13 miles! But so great to go above (no pun intended) and beyond your usual routes and routines, even in a city that you have lived in for a long time.

  5. The pearl onion with potato is inspired, what a wonderful salad :D
    Refreshing but filling!

    Cheers
    Choc Chip Uru

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