Prepare the dressing and set aside
Take a large bowl and add in mayonnaise, mustard, fresh lemon juice, lemon zest, red wine vinegar, and olive oil. Top the ingredients with a pinch of salt, ground pepper and cayenne pepper. Whisk until all dressing ingredients incorporate well, forming rich and smooth dressing. Set the dressing aside to marinate well.
Prepare the potato slices
Take another large bowl and place quartered potato slices in it. Top them with olive oil and season with ground pepper and salt. Toss until the salt dissolves and the potato slices coat well.
Note: You can use any type of potatoes you want but baby Yukon gold potatoes are preferred as they are known for their taste.
Bake the coated potato slices
Take a baking sheet and arrange the coated potato slices in a single layer, with the skin side down. Place the baking sheet in the oven and bake the potato slices on 400 F°. Continue baking for around 30 minutes or until the potato slices are tender and fully cooked. Now, remove the baking sheet from the oven and set under broiler for 2 more minutes to brown the baked potato slices.
Note: Do not remove the skin of the selected potatoes.
Cook the chicken
Grab a medium sauce pan and place 1 pound of boneless and skinless chicken breast in it. Sprinkle juice of one medium lemon all over it and pour in cold water until the chicken is covered. Set the saucepan on stove with medium high heat and cook for about 12 to 15 minutes or until tender. Remove the saucepan from heat and drain the chicken breast piece with care. Wait for a few minutes until cool to handle and then chop the breast pieces into bite-size parts.
Note: Make sure to wear thick gloves while removing the sauce pan from heat and draining the chicken piece.
Cook the frozen green peas
Now, cook frozen green peas by following simple instructions given on the packet. Otherwise, place them in a pot, cover with water and boil them over medium heat until tender. Once you boil the green peas, drain them carefully and rinse under cold running water in order to cool them to handle.
Mix the salad ingredients
Drain again and place in a large serving bowl. Add in the roasted potatoes and chopped chicken. Toss them well and top with chopped flat leaf parsley along with thinly sliced green onions.
Drizzle in the dressing
Drizzle the salad’s ingredients in the bowl with the previously prepared and thoroughly marinated dressing. Take a large fork, whisk or spoon and gently toss the entire ingredients to coat with the dressing.
Garnish your salad
You can garnish Chicken and Warm Potato Salad in order to highlight its ingredients. You can use parsley or coriander for this purpose as their aromatic smell enhances the overall look and taste of the salad. Take a sharp knife and chop down some of the fresh parsley or coriander and sprinkle them all over the salad.
Serve your salad warm with four medium salad bowls and forks. Enjoy!