Red potato salad with chicken

This red potato salad with spice-dusted chicken and avocado mayonnaise recipe will have the taste buds screaming for more

Shopping list:

  • 500grams desiree potatoes, cut into 1cm dice
  • 2 eggs
  • 70ml white balsamic vinegar
  • 250ml vegetable oil
  • 2 large avocados
  • 1 finely sliced Spanish onion
  • 3 finely sliced spring onions
  • 1 finely sliced red capsicum
  • 500grams chicken tenderloins
  • ½ bunch chopped fresh thyme
  • ½ bunch chopped fresh parsley
  • 2 teaspoons ras el hanout
  • 4 tablespoons rice3 flour or tapioca starch
  • Handful of watercress

  • Step 1

    Bring the diced potatoes to the boil in salted water and cook until tender. Drain and let cool.

  • Step 2

    Place the whole eggs and vinegar in a food processor and blitz till white and frothy. Slowly add the vegetable oil until it is thickened.

  • Step 3

    Cut the avocados in half and remove the stone, chop them roughly and add to the mayonnaise mix and puree until smooth. Season with salt and pepper.

  • Step 4

    Dust the chicken tenderloins in the mix of rice flour and ras el hanout, then fry them on high heat until they are crispy and cooked through.

  • Step 5

    Mix the cooked potatoes together with the chopped onions and red capsicum, and chopped herbs. Add the avocado mayonnaise and mix gently.

  • Step 6

    Spoon onto a place, top with the watercress and the crispy chicken.


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