Chicken And Potato Salad

  1. Place potatoes in a large saucepan of cold salted water. Bring to a boil. Boil for 15 mins, or until tender. Add peas to pan for last minute of cooking time. Drain. Halve potatoes.
  2. Heat a medium frying pan over high heat. Cook prosciutto until crispy. Drain on paper towels.
  3. Whisk vinegar and oil together in a serving large bowl. Season. Add warm potatoes and peas and toss to coat. Add remaining ingredients and toss gently to combine.

fingerling potatoes, frozen peas, white wine vinegar, extra virgin olive oil, basil, mint, spring onions, tomatoes, rotisserie chicken

Taken from recipes-plus.com/api/v2.0/recipes/36511 (may not work)

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