Summer salad

Recipe from: 10/1/1994 12:00:00 AM
Ingredients 10
Servings 0
Time

Ingredients

  • 675
    g
    small new potatoes, cut into bite-sized pieces
  • salt and ground black pepper
  • 100
    g
    full fat cream cheese
  • 10
    ml
    creamed horseradish
  • 150
    g
    natural yoghurt
  • 30
    ml
    milk
  • 30
    ml
    freshly chopped tarragon
  • 225
    g
    smoked chicken, cut into bite-sized pieces
  • 1
    green pepper, deseeded and thinly sliced
  • French bread, to serve
 

Method

 
1. Cook the potatoes in boiling salted water for 15 minutes until they are tender. 2. Meanwhile, beat together the cream cheese, creamed horseradish, yoghurt, milk and tarragon in a bowl until smooth. 3. Drain the cooked potatoes and cover with cold water. Repeat until the potatoes are completely cold. Stir into the dressing with the chicken and green pepper. 4. Pack in a rigid container and keep in a cooler box. Serve with bread and tomato and chive salad (see recipe).
 

Read more on: starch
 

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