Riverford Wicked Leeks
Potato, chicken and tarragon salad recipe image

Print Potato, chicken and tarragon salad

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.


Salad recipes  


  • 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 & pepper


  1. In a pan of boiling water, cook the potatoes for 12-15 minutes or until tender.
  2. Drain and leave to cool slightly. In a bowl, whisk together the olive oil, mustard, vinegar and seasoning.
  3. Slice the cooled potatoes and place in a large bowl. Add the onion, chicken, celery and dressing.
  4. Toss together. Mix the tarragon and mayonnaise together. Stir into the potato mixture.
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