Potato All Purpose Recipes

Saffron kipfler potato salad with grilled chicken

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

4 (about 200g each) single chicken breast fillets
2 tsp olive oil
Salt & freshly ground black pepper
500g kipfler potatoes, washed, thickly sliced diagonally
1 x 80g pkt baby rocket leaves
12 small gherkins (cornichons), halved lengthways
4 green shallots, ends trimmed, thinly sliced diagonally
2 tbs drained capers
Saffron mayonnaise
1 tbs boiling water
1/2 tsp saffron threads
2 egg yolks
1 tbs Dijon mustard
1 tbs fresh lemon juice
250ml (1 cup) light olive oil
Salt & freshly ground black pepper

Method

1. To make the saffron mayonnaise, place the boiling water and saffron in a bowl. Set aside for 5 minutes to soak. Place the egg yolks, mustard, lemon juice and saffron mixture in the bowl of a food processor and process until mixture begins to thicken. With the motor running, add the oil in a thin steady stream, stopping occasionally to scrape down the side of the bowl, until mixture is thick and pale. Taste and season with salt and pepper.
2. Preheat a barbecue grill or chargrill pan on high. Brush the chicken with oil and season with salt and pepper. Cook on grill for 3-4 minutes each side or until golden brown and cooked through. Remove from heat and cover with foil. Set aside for 5 minutes to rest.
3. Meanwhile, cook the potato in a large saucepan of salted boiling water for 10-12 minutes or until cooked through. Refresh under cold running water.
4. Place the potato, rocket, gherkin, green shallot and capers in a bowl and gently toss to combine.
5. Thickly slice the chicken across the grain. Divide the potato mixture among serving plates and top with chicken. Drizzle with saffron mayonnaise to serve.

Source
Australian Good Taste - April 2006 , Page 77