Chicken, Potato And Spinach Salad

Name: Chicken, Potato And Spinach Salad
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: egg yolks; prepared mustard; heavy whipping cream; tarragon leaves; olive oil; potatoes; vinegar; chicken; vegetable oil; spinach

A tasty alternative to the ordinary salad that will have you eager to enjoy a second helping!

Yield

4 servings

Prep

40 min

Cook

20 min

Ready

60 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient
1	large	egg yolks
3	tablespoons	prepared mustard grainy
¼	cup	heavy whipping cream
1	tablespoon	tarragon leaves fresh, chopped, or 1 tb dried tarragon
3	tablespoons	olive oil
1 ½	pound	potatoes
¼	cup	vinegar white wine
2	cups	chicken diced, cooked
2	tablespoons	vegetable oil
4	cups	spinach fresh, cleaned

Ingredients

Amount	Measure	Ingredient
1	each	egg yolks
45	ml	prepared mustard grainy
59	ml	heavy whipping cream
15	ml	tarragon leaves fresh, chopped, or 1 tb dried tarragon
45	ml	olive oil
680.4	g	potatoes
59	ml	vinegar white wine
473	ml	chicken diced, cooked
3E+1	ml	vegetable oil
946	ml	spinach fresh, cleaned

Directions

TO PREPARE THE DRESSING:

Combine mustard and the egg in a large mixing bowl, mix well and set aside. Place the cream and dried tarragon leaves in a small saucepan and bring to a boil over medium heat on the stove. Remove from heat and whisk hot cream into the mustard-yolk mixture. If using fresh tarragon, add it now. Slowly whisk in 3 tablespoons olive oil. Set the dressing aside.

TO PREPARE THE POTATO SALAD:

Cut unpeeled potatoes into 1-inch pieces. Place in a pot, cover with water and place over high heat on the stove and cook until potatoes are soft. Drain potatoes, place in a mixing bowl, pour over the vinegar, cover and let sit for 5 minutes.