"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Potato Salad Recipe

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This recipe for Chicken Potato Salad, by , is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Johansson
Added: Saturday, September 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 whole chicken breasts or 3-4 leg quarters
3 qts. water
16 small new potatoes, halved
2 c. celery, chopped
1 c. green onions, chopped
2/3 c. oil
1/3 c. wine vinegar
1 tbsp. lemon juice
2 tsp. basil
2 tsp. dill weed
2 tsp. dried mint leaves
1 tsp. sugar
1 tsp. salt

Directions:
Directions:
Cook chicken in water till done. Add potatoes and simmer 20 minutes. Cool, drain, and cut chicken in bite size pieces. Mix chicken, potatoes, celery, and onions. Set aside. Mix oil, vinegar, lemon juice, and remaining dry ingredients and pour over chicken/potato mixture. Let chill 2 hours. Toss once before serving.

 

 

 

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