THE RELUCTANT GOURMET COOKING COMMUNITY

[cadamsorama]

Potato Salad with a New Twist

• 8 medium Yukon gold potatoes, washed, unpeeled and cut into 1 inch cubes
• 1 pound chicken tenders, poached and cubed
• 6 hard boiled eggs, chopped
• 1 cup frozen petite peas, defrosted
• 1 tbsp extra virgin olive oil
• 2 tbsp lemon juice, divided
• 3 green onions, chopped
• 2 thinly sliced celery stalks
• 1 cup Ranch dressing
• Salt and pepper to taste
• Lettuce to line salad platter
• 2 medium avocados
• 1/4 cup roasted sunflower seeds.

Boil potatoes until tender, about 15 minutes. Drain and rinse under cool water. Place the potatoes in a large bowl, and combine with the chopped eggs; sprinkle with olive oil and one tablespoon lemon juice that has been mixed together; stir in the green onions and celery. Toss the chicken and petite peas into the potato mixture. Add salt and pepper to taste. Mix the Ranch dressing into potato mixture until well combined. Peel and cube the avocados and toss with remaining one-tablespoon fresh lemon and fresh ground pepper to taste and chill till used. Place potato salad on a platter lined with favorite lettuce and garnish with the cubed avocados and sunflower seeds. Serves 6 – 10.

[Reluctant Gourmet]

Looks good cadamsorama, thanks for sharing.

[cadamsorama]

Try it, as it is so delicious. I love serving this as a potluck dish and always get raves on the delicious twist. Thanks for your cmment.

[kell]

Looks good ... I'm not a big tater salad fan, but I think this one might just work!