AuthorBen WatsonCategoryChicken and poultry, Lunch, Meal, SummerDifficultyBeginnerA simple lunch or easy supper that is quick to make and shows off our delicious smoked chicken.
Scrub the potatoes and cut any larger potatoes in half so they are all a similar size. Place in a large saucepan and cover with cold salted water.
Bring to a rolling boil, then reduce to a gentle simmer. Cook for 12–15 minutes, or until the potatoes are just tender when pierced with a knife. Take care not to overcook them, as they should hold their shape for the salad.
Drain the potatoes well and leave to steam dry for a few minutes.
While the potatoes are cooking, shred or slice the smoked chicken into thin strips. Finely chop the spring onions and prepare your herbs.
In a separate bowl, whisk together the garlic confit mayonnaise, olive oil, red wine vinegar, Dijon mustard and cucumber pickle. Season with salt and pepper to taste, then stir through the spring onions
Pour the dressing over the warm potatoes and gently toss until evenly coated. Allow the potatoes to absorb the dressing for a few minutes before adding the smoked chicken.
Fold through the smoked chicken and finish with a generous scattering of fresh herbs. Serve warm or chilled.