Chicken and Potato Salad


Tenina Holder

Posted May 14, 2020 (Last updated January 12, 2022)



Total Time




It's great to mix things up a bit now and then - this warm potato salad with chicken, veggies and a sun-dried tomato dressing takes plain to sublime.


If making ahead, don't add dressing until immediately ...


  • Baby potato icon
    Baby potato10cubed
  • Chicken breast icon
    Chicken breast2large, fillet, sliced into 4 pieces each
  • Green beans icon
    Green beans150 gtopped and tailed
  • Black olives icon
    Black olives100 gdrained
  • Walnuts icon
    Walnuts100 gtoasted
  • Red onion icon
    Red onion½finely sliced
  • Lemon icon
    Lemon1juice of
  • Egg icon
  • Water icon
    Water1 L
  • Peas icon
    Peas100 g
  • Fresh rosemary icon
    Fresh rosemaryas neededleaves of
  • Garlic clove icon
    Garlic clove1
  • Fresh rosemary icon
    Fresh rosemary1 sprig
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes2 pinches
  • White wine icon
    White wine60 g
  • Egg yolk icon
    Egg yolk2
  • Apple cider vinegar icon
    Apple cider vinegar1 tablespoon
  • Dijon mustard icon
    Dijon mustard1 teaspoon
  • Sundried tomato icon
    Sundried tomato40 gin oil
  • Extra virgin olive oil icon
    Extra virgin olive oil200 g

  • 1. To make sun dried tomato mayonnaise, add garlic clove, fresh rosemary and salt to the TM bowl
  • 2. Chop with MC on - 5 sec, speed 7
  • 3. Add egg yolks, apple cider vinegar and dijon mustard
  • 4. Mix with MC on - 1 min, speed 5
  • 5. Scrape down sides of TM5 bowl
  • 6. Add sundried tomatoes to the TM5 bowl
  • 7. Chop with MC on - 30 sec, speed 6
  • 8. Blend for 2-3 mins - with blades rotating on speed 4, pouring oil slowly through hole in lid directly onto blade
  • 9. Add lemon juice
  • 10. Mix with MC on - 5 sec, speed 4 - until the dressing has formed a runny consistency
  • 11. Set aside, then clean and dry TM bowl
  • 12. Add egg to the simmering basket
  • 13. Add water to the TM5 bowl
  • 14. Add baby potato and chicken breast to the varoma dish
  • 15. Add green beans to the varoma tray
  • 16. Steam for 22 min, Varoma, speed 3
  • 17. Remove simmering basket and plunge eggs into cold water then peel while still warm
  • 18. Add the Varoma tray with the beans
  • 19. Keep cooking the potatoes and chicken 10 min/Varoma/speed 3 or until well cooked when you press the potatoes with a fork
  • 20. Plunge the green beans into iced water immediately they reach the bright green colour
  • 21. Place potato with sliced onion into large bowl and drizzle with wine. Allow to cool slightly
  • 22. Slice steamed chicken and add to potatoes
  • 23. Transfer beans to large mixing bowl
  • 24. Add peas, black olives and walnuts
  • 25. Stir in mayonnaise
  • 26. Garnish with rosemary and serve warm

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