Tangy Chicken and Potato Salad

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This bright-tasting chicken and potato salad is certain to earn a permanent place on your summer table. Served either room temperature or cold, the chicken and potatoes are brightened with a sweet-sour vinaigrette dressing and mixed with bites of tender asparagus and crispy bacon.

Cliff Notes:
Cook asparagus pieces in boiling water until tender, then shock in ice water and set aside. Boil potatoes until fork-tender; drain. Crisp bacon and remove from pan. Cook onion in bacon fat until golden; add shredded chicken and seasonings. Whisk vinaigrette ingredients together in bowl. Add potatoes, chicken and onion mixture, bacon, and asparagus and stir to thoroughly coat all ingredients in the vinaigrette. Cover with plastic wrap and refrigerate at least 2 hour before serving.

Make It Your Way:
– Instead of asparagus, use green beans, corn, peas, or the vegetable of your choice.
– Substitute balsamic or sherry vinegar for the apple cider vinegar.
– Leave out the chicken and serve as a side dish.
– Use leftover salmon or other firm fish instead of chicken.

In one of my previous jobs, I coordinated serving lunches to 50-60 volunteers at a WWII airplane museum’s flying events throughout the summer months. While many of the lunches were ordered from local restaurants or pizza joints, I occasionally provided a themed meal that coordinated with the planes that were being flown. The weekend that we flew the German planes, I created a German-themed meal, that included a German Potato Salad that I made at home. That salad was a huge hit with everyone, and the next summer, prior to the German plane weekend, I had many volunteers seek me out to make sure I planned on bringing it again. Even after I left the job, some of my former colleagues reached out as the flying season began and let me know the volunteers still fondly reminisce about that salad.

This recipe is a take on that delicious recipe. To turn it into a main dish that’s perfect on a hot summer evening, I’ve added chicken and asparagus, and adjusted the seasonings a bit. But just leave out the chicken and it becomes a wonderful side dish to take to a picnic or cookout – and you don’t have to worry about keeping it cold like you do with a mayonnaise-based potato salad.

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