A lighter, but still delicious alternative for potato salad with bacon and egg. Perfect as side dish for a BBQ, delicious at picnics and potlucks, but also perfect as a complete meal or for lunch.
Potato salad with chicken and celery (serves 2, or 4-6 as a side)
1 chicken breast
500 g small potatoes, cut in halve (cut larger ones in chuncks)
3 large gherkins, in cubes
2 sticks of celery, in cubes
1 apple, in cubes
4 tbsp mayonnaise
salt and pepper
1 tbsp gherkin juice (coming from the gherkin jar)
1/2-1 tsp mustard (amount depends on how strong your mustard is)
Poach or grill the chicken breast. Cut into cubes.
Place the potatoes in a pan, cover with water, season with some salt. Bring to the boil and cook until tender (check by pricking a potato with a pointy knife: if there is resistance, the potatoes are not cooked; if it slides in they are cooked).
Make the sauce by combining the mayonnaise, gherkin juice and mustard. Season strongly with salt and pepper, as all the ingredients in the salad will have only a thin coating of this dressing.
Mix the chicken, potatoes, gherkins, celery, apple and sauce carefully. Because the potatoes are still a little warm, they will soak up some of the sauce and will give the salad a lukewarm serving temperature. Some people like the salad fridge-cold, but this will go at the cost of taste.