Chicken, green bean & potato salad


1 ½ lb. purple potatoes, quartered

8 garlic cloves

1 red onion, sliced

1 lb. green beans, halved

¼ C. olive oil

5 slices thick cut bacon, cooked & crumbled

2 C, cooked & diced chicken breasts

1 ½ C. diced celery

¼ C. fresh parsley, chopped

1/3 C. fresh squeezed lemon juice

2 Tbsp. white wine vinegar

2 green onions, sliced

1 Tbsp. stone ground mustard

1 Tbsp. honey

¼ C. Fresh dill

1/8 – ¼ tsp. Red pepper flakes

1 tsp. salt

½ tsp. black pepper

1/3 C. olive oil

  1. Preheat oven to 350 degrees.

  2. In a large bowl, toss together the potatoes, garlic, red onion, green beans and oil.

  3. Spread out on a parchment lined baking sheet and bake for 25-30 minutes.

  4. Remove from oven and cool completely.

  5. Chop the roasted garlic and place it in a large bowl with the roasted potatoes, onions, green beans, bacon, chicken, celery and parsley.

  6. In a blender puree the lemon juice, white wine vinegar, green onions, mustard, honey, dill, red pepper flakes, salt and black pepper.

  7. Drizzle the olive oil into the blender while its running for 1 to 2 minutes until dressing is combined.

  8. Pour some dressing over the potatoes, toss to coat and refrigerate at least 1 hour.

  9. Drizzle with additional dressing right before serving to desired taste.

That is a different take on potato salad, I bet it’s good.

Wow, this is a great recipe, i have already made it and it has a very good taste.

thank you for the feedback and glad you enjoyed it!

Welcome aboard!