Imagine a dish that combines the creamy comfort of perfectly cooked new potatoes, the zesty brightness of fresh lemon, and the irresistible crunch of golden-brown chicken breasts. This Warm New Potato Salad is not just a side dish – it's a culinary experience that transforms simple ingredients into a mouthwatering meal that will have your family and friends begging for seconds. Whether you're looking for a quick weeknight dinner or an impressive dish to serve at your next gathering, this recipe is about to become your new favorite go-to meal.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 500g new potatoes
- 2 chicken breasts, crumbed
- Juice and zest of 1 lemon
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Begin by washing the new potatoes thoroughly under cold running water to remove any dirt. Place them in a pot and cover with cold water. Add a pinch of salt to the water and bring it to a boil over medium-high heat.
- Once the water is boiling, reduce the heat to medium and let the potatoes cook for about 15-20 minutes, or until they are tender when pierced with a fork. Be careful not to overcook them; they should be firm but tender.
- While the potatoes are cooking, prepare the crumbed chicken breasts. If they are not already crumbed, you can do this by dipping each chicken breast in flour, then beaten egg, and finally coating them in breadcrumbs. Season the breadcrumbs with salt and pepper for added flavor.
- In a large skillet, heat a couple of tablespoons of oil over medium heat. Once the oil is hot, add the crumbed chicken breasts to the skillet. Cook for about 5-7 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C). Once cooked, remove them from the skillet and let them rest on a plate lined with paper towels to absorb excess oil.
- Once the potatoes are cooked, drain them in a colander and let them cool slightly. While they are still warm, cut the potatoes in half or quarters, depending on their size.
- In a large mixing bowl, combine the warm potatoes with the juice and zest of one lemon, the chopped fresh dill, and a generous pinch of salt and pepper. Gently toss everything together until the potatoes are well coated with the dressing and herbs.
- To serve, slice the crumbed chicken breasts and arrange them on a plate alongside the warm potato salad. Garnish with additional dill if desired, and serve immediately while everything is warm.
Tips
- Choose small, fresh new potatoes for the best texture and flavor. Look for potatoes that are firm and have smooth, unblemished skin.
- For extra crispy chicken, make sure your breadcrumbs are well-seasoned and the oil is hot before adding the chicken to the skillet.
- Don't overcook the potatoes – they should be tender but still hold their shape. Test with a fork to ensure the perfect consistency.
- For a lighter version, you can bake the crumbed chicken instead of frying, or use an air fryer for a crispy finish with less oil.
- The lemon and dill dressing is best when mixed while the potatoes are still warm, as they'll absorb the flavors more effectively.
- Serve immediately for the best taste and texture – the warmth of the dish is what makes this recipe truly special.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 30mg
