A generous salad with cubes of purple potatoes, chicken and dill. Suitable as a side dish or as a main course.

NUMBER OF SERVINGS

• Number of servings:
  • If intended as a side dish: 4
  • If intended as a main dish: 2

INGREDIENTS

• 500 grams truffle potatoes
• 250 grams smoked chicken breast
• 1 small bunch of grapes
• 1 lemon
• 4 tablespoons olive oil
• 200 grams crème fraîche
• 1 small bunch of dill
• salt and pepper

METHOD OF PREPARATION

• For the dressing: squeeze the lemon and mix the juice and the olive oil into the crème fraîche.
• Cut the chicken into small cubes, halve the grapes and finely chop the dill.
• Cook the potatoes in boiling water with a good dash of salt for about 20 minutes and then drain when cooked (you may peel them, but you don’t have to!).
• Allow the potatoes to cool and then cut them into cubes.
• Mix the potato with the chicken, grapes and dill, add the dressing and stir.
• Season to taste with pepper and salt.

Enjoy!