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Barbecue chicken and smashed potato salad
Barbecue chicken and smashed potato salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Barbecue chicken, grilled asparagus, and potato salad - perfect weeknight feast!
Ingredients:
  • 12 (about 600g) baby desiree potatoes
  • 1 bunch asparagus, trimmed, cut into 5cm lengths
  • 4 bacon rashers, coarsely chopped
  • 125g mayonnaise
  • 60g sour cream
  • 17.70 gm Dijon mustard
  • 20.00 ml coarsely chopped tarragon
  • 1 country-style barbecue chicken, coarsely shredded
  • 4 green onions, trimmed, thinly sliced
Instructions:
  • In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes until tender. Add asparagus and cook for another minute until bright green and crisp-tender. Then, refresh in cold running water and drain well.
  • Cook the bacon in a medium frying pan over high heat, stirring occasionally, for about 5 minutes until golden brown. Remove from heat.
  • In a small bowl, mix together the mayonnaise, sour cream, lemon juice, mustard, and tarragon. Adjust seasoning with salt, pepper, and more lemon juice to taste.
  • Gently smash the potatoes with your palm, then combine them in a large bowl with asparagus, bacon, chicken, and green onion. Drizzle with the mayo mixture, cover with plastic wrap, and chill until ready to serve.

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