Name: Chicken potato salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: 1 kilogram baby potatoes; 1 1/2 cup shredded cooked chicken; 4 celery sticks, thinly sliced; 1/2 cup pecans, chopped; 1/3 cup tarragon leaves, chopped; 1/3 cup mayonnaise; 1/2 cup light sour cream; 2 tablespoon lemon juice

Ingredients

1 kilogram baby potatoes

1 1/2 cup shredded cooked chicken

4 celery sticks, thinly sliced

1/2 cup pecans, chopped

1/3 cup tarragon leaves, chopped

1/3 cup mayonnaise

1/2 cup light sour cream

2 tablespoon lemon juice

Method

1.Place potatoes in a large saucepan; cover with cold water. Bring to the boil. Boil for 10-12 minutes or until tender. Drain; refresh under cold water. Drain; cool. Cut into quarters, place in a medium bowl.

2.Add chicken, celery, pecan and tarragon to potato. Toss to combine. Season.

3.Whisk mayonnaise, sour cream and juice in a small bowl; add to potato mixture. Toss to combine. Serve.