Sometimes we just want simple.
And that's exactly what we had for dinner.
Chicken, peas, and potato salad.
With a slight twist.
First the tater salad.
This is one of my favorite potato salads
and you can thank Maxine for the recipe.
The potatoes were boiled until just tender.
Drain and immediately pour some cider vinegar over the potatoes.
Make the dressing:
1 TB poupon Dijon mustard
1 TB vinegar
Mix together and slowly whisk in
about 1/2 cup oil.
Add fresh dill to the dressing.
A few tablespoons.
Salt and pepper your potatoes and pour the dressing over top.
Excellent potato salad.
And different.
Trust me. You'll love it.
A little extra dill never hurts.
Mr. Hawthorne cooked the chicken breasts
at 350 degrees.
After about 40 minutes, he slathered on some BBQ sauce.
If you don't make your own,
I recommend Sweet Baby Ray's.
Cook until the internal temperature is 165 degrees.
Total cook time was about an hour.
For the peas, Mr. Hawthorne added frozen peas to melted butter
and swirled them around a bit.
Just heat through.
And do NOT use canned peas
or I will hurt you.
Season with freshly ground salt and pepper
and throw in some sliced onions and lettuce leaves.
Turn off heat, cover, and let the lettuce wilt.
Juicy, succulent chicken.
I do hope you'll try the Dijon and dill potato salad.
It's a refreshing change from the usual potato salad.
I love peas done this way.
If you like, you could sprinkle some fresh mint in with the peas.
Bon appetit!
Miss Rosie, do they even still have canned pea? Blech! Love the cider vinegar idea, thanks to you and Miss Maxine!
ReplyDeleteYes, Miss Dogmama. Mr. Hawthorne has them in the pantry, but please don't tell anyone. He uses them in soups.
ReplyDeleteThat looks delicious. Though we would have needed to grill the chicken outdoors; there is no running the oven for an hour right now in our un-air conditioned kitchen. I will try that potato salad.
ReplyDeleteSage, let me know how you like the potato salad. It's one of my favorites.
ReplyDelete