Simple Dill Chicken With Warm Potato Salad Recipes

SIMPLE DILL CHICKEN WITH WARM POTATO SALAD

Steps:

• Make marinade by combining olive oil, white wine vinegar, paprika, sugar, salt, dill and garlic in a jar with a lid. Shake and pour over chicken pieces in a zip lock bag. Seal bag and carefully flip bag around to distribute marinade. Refrigerate to marinate for 1-2 hours and preferably overnight.
• Remove chicken pieces from marinade and set aside. Put marinade in small saucepan and cook to boiling. Boil marinade for approximately 1 minute. Remove from heat. Alternatively, double the marinade recipe and keep the other half for basting the chicken.
• Grill chicken thigh over medium-high heat for 10 minutes per side or until internal temperature reaches 165°F (74°C). Baste with reserved marinade during cooking. Serve with the warm potato salad (recipe below).
• Dice potatoes into 1 inch (2.5 cm) cubes. Leave the peel on for extra fibre and nutrients. Cover potatoes with cold water and add garlic cloves. Bring potatoes to a boil and simmer until fork tender. Drain.
• Combine with yogurt, chopped green onion, sugar, salt, minced fresh dill, olive oil and vinegar. Toss to coat. Serve warm with the grilled chicken.

CHICKEN WITH WARM POTATO SALAD

Steps:

• Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until almost tender, about 12 minutes. Add the green beans and continue cooking until the beans and potatoes are tender, about 3 more minutes. Drain and transfer to a large bowl. Gently stir in the roasted red peppers, vinegar, scallions, 2 tablespoons olive oil, and salt and pepper to taste; set aside.
• Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon olive oil, then the chicken and cook until golden brown, 2 to 3 minutes per side. Remove from the heat and drizzle with the lemon juice.
• Add the arugula to the potato salad and toss; top with the goat cheese and serve with the chicken.

MOMMA'S WARM POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

WARM DILL POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain and set aside., In a large skillet, melt butter; stir in the flour, salt, dill and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. , Remove from the heat. Stir in mayonnaise and onion. Add potatoes; toss gently to coat. Sprinkle with paprika.