Pic of Potato, chicken and tarragon salad

Potato, chicken and tarragon salad

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Potato, chicken and tarragon salad

Serves 4 35 min
This hearty, aromatic chicken and potato salad is quick to put together. It's good both warm and at room temperature and makes a lovely dinner with a crisp green salad on the side. Good variations include adding radishes for crunch, capers or gherkins for piquancy, and using spring instead of normal onions.


  • 750g salad potatoes, cleaned
  • 1½ tbsp olive oil
  • ½ tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • ½ onion, finely sliced
  • 2 cooked chicken breasts, cut into small pieces (or use leftover roast chicken pieces)
  • 1 stick celery, finely sliced
  • 1 tbsp fresh tarragon, chopped
  • 2 tbsp mayonnaise
  • salt and pepper


Prep time: 15 min
Cooking time: 20 min
  • Step 1

    In a pan of boiling water, cook the potatoes for 12-15 minutes or until tender.
  • Step 2

    Drain and leave to cool slightly. In a bowl, whisk together the olive oil, mustard, vinegar and seasoning.
  • Step 3

    Slice the cooled potatoes and place in a large bowl. Add the onion, chicken, celery and dressing.
  • Step 4

    Toss together. Mix the tarragon and mayonnaise together. Stir into the potato mixture.

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