This is a combination of a couple of favorites, made with the little Yukon Gold potatoes. My husband was growing Yukon Golds in his garden in the late 1990s, before they became so popular on all of the cooking shows. We loved them then and I’m happy they’re available in all of the grocery stores now. Combined with chicken, gorgonzola cheese and walnuts – what’s not to like?
YUKON CHICKEN SALAD
- 10 small Yukon Gold potatoes (2-2-1/2″ diameter), unpeeled
- 1 large tart apple, thinly sliced (Golden Delicious)
- 1/4 cup sweet onion, thinly sliced
- 1/2 cup toasted walnuts, coarsley chopped
- 1/2 cup crumbled gorgonzola cheese
- 1 cup chopped, cooked chicken breast
- 1 Tblsp. fresh basil, chopped
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1 tsp. honey
- Salt/Pepper to taste
Wash potatoes and put in a large pot. Cover with cold water and cook over medium heat until tender (30-45 minutes depending on size). Set aside to cool.
When potatoes are cool, cut into bite-size pieces and place in a large bowl. Add apple and onion slices, toasted walnuts, gorgonzola, cooked chicken and fresh basil.
In a jar or other container with a lid, mix the olive oil, vinegar and honey.
Pour over the potato mixture and toss to mix. Sprinkle with salt and pepper to taste, cover and refrigerate for at least an hour.
Makes 4-6 servings
This is not a very photogenic salad, but it sure is good.
Along with the salad, I served an old favorite summertime pie, Nancy’s Chocolate Lime Pie.
It was a nice summer lunch for my two daughters and two grandchildren.