Roasted Chicken Creamy Potato Salad Ingredients: Chicken Potatoes Egg
Green onion Ruby streaks (and other tender mustard greens) Lime
(For best results, read recipe fully before beginning) 1) Prepare the ingredients: - Heat oven to 400 degrees F. - Wash and dry the fresh produce. - Halve the lime. - Thinly slice the green onion, discarding the root and any wilted greens. - Season the chicken with salt and pepper on all sides. Lay on a paper towel lined plate at room temperature. 2) Roast the chicken: - Heat 2 teaspoons olive oil in a sautÊ pan on medium-high until hot. Add chicken and sear until well browned on all sides, about 5 minutes. Transfer pan to oven and roast until internal temp is at least 155 degrees F, 20 to 25 minutes. - Transfer chicken to a plate to rest for at least 10 minutes. 3) Cook the potatoes: - While the chicken cooks, put the potatoes in a pot with enough water to generously cover them. Salt the water heavily (like seawater). Bring to the boil on high, then reduce heat to medium and gently simmer until potatoes are tender when pierced with a knife but not falling apart, about 15 minutes. 4) Make the dressing: - While the potatoes cook, crack the egg into a medium bowl (glass if you have one). Whisk well. Have on hand 1/2 cup cooking oil (any mild flavored one will do). Very slowly, drip the oil into the egg while constantly whisking - this may be a two person job. To help steady the bowl, you can wet a kitchen towel, wring it out, and then create a base for the bowl to sit in. Continue dribbling the oil in until the emulsion is established; you’ll know this is the case when the dressing takes on a creamy thickness, rather than being greasy and separated. Continue until you have a thick sauce (you’ll likely, but not necessarily, use all the oil). Season generously with salt, pepper, and the juice of the lime halves. (Alternatively, this dressing can easily be made in a food processor, following the same process.) Transfer to the refrigerator until ready to use. 5) Mix the potato salad: - When the potatoes are cook, drain them thoroughly. Using a fork, break them up into chunks of varying sizes. Mix in the dressing, the sliced green onion, and the ruby streaks. Taste and adjust seasoning as desired. 6) Plate your dish: - Divide potato salad between 2 dishes. Top with roasted chicken. Enjoy!