This salad wasn’t based on any one recipe, but on several non-mayo potato recipes. In addition to being delicious, it’s also very filling.
This is definitely a salad where you can leave out pretty much anything – other than the potatoes – and it will still work.
- Red-skinned potatoes (1/4 lb or so?), cut into ~1/4″ pieces
- Chicken (2-3 tenders)
- Chives or shallot (optional)
- Red and yellow bell pepper
- Quinoa (optional)
- Plain light Greek yogurt (~16 oz)
- Spicy sauce – A1, worcestershire, etc. – to taste
- I used Hak’s BBQ sauce, which is kind of like a spicier version of worcestershire
- Lemon juice, to taste
- Fresh parsley (optional)
Nothing fancy here! Boil the potatoes (10-15 minutes). Cook the chicken on the stove or in the oven. If you’re using a shallot, consider cooking it on the stove for just 3 or 4 minutes, until it’s slightly browned, so it’s not too strong.
I enjoyed adding quinoa, especially when I didn’t have chicken, to add some protein and fiber to the dish.
Combine and enjoy! Lasts a long time (~week or so), even once the dressing is mixed in.
I tried a variant with corn and green beans, and oddly they didn’t seem to work so well in this dish.