Mayonnaise Update – Chicken and Potato Salad

Just last week, I made a new batch of homemade mayo, using a combination of canola oil, coconut oil, bacon fat, and olive oil.  I also used Pinot Grigio wine vinegar in addition to lemon juice to cut a bit of the tartness, and I added a bunch of herbs.  Needless to say, it is beautiful and delicious.

This, however, is not another post about how to make mayonnaise; it is a post about what you can do with the mayonnaise once you do make it!  I made two delicious salads that I’d like to mention: a chicken salad and a potato/green bean salad.

I’ll start with the chicken salad.  But first, I must tell you about the ingredients.  I just became a member of this great site called Relay Foods, and they collect produce, meat, eggs, dairy, baked goods, etc. from local farms and small shops that couldn’t otherwise reach such a wide customer base.  They distribute these foods to different pick-up locations each day of the week to be convenient to people in Charlottesville and Richmond who couldn’t otherwise buy food from all these small vendors.  This week, I bought chicken breasts from The Organic Butcher in Charlottesville through Relay, and with it, I made an improvised chicken salad.

Ingredients

  • chicken breasts (or any chicken will do)
  • olive oil and salt
  • greek yogurt (I like Fage Total)
  • homemade mayonnaise
  • salt, pepper, and herbs to taste

I simply sauteed salted chicken breasts in olive oil until cooked through but still juicy and then I set them aside to rest.  (You don’t ever want to cut into any meat right after cooking it because the juices haven’t set.  If you let it rest a few minutes, less of the juices will escape when you cut it.)  That being said, salads like this (particularly potato salad) should be mixed while the main ingredients are still warm because they will absorb the dressing better.  Simply cut the chicken breasts into bite-sized pieces, add a small dollop of greek yogurt and a bigger dollop of mayonnaise (I thought using all mayonnaise would make it too rich), and stir.  You may want to add more salt or pepper or more minced herbs.

I ate my chicken salad super simply, on toast with diced tomatoes and lettuce, but it is so easy to make it more complex or elaborate.  Some people like adding halved grapes, chopped celery, or nuts to chicken salad, and I plan on using it inside a nice leafy piece of lettuce tomorrow for a wrap.  Feel free to get creative and add whatever you like!

I also made a potato and green bean salad with my homemade mayonnaise.  It was as easy as roasting pieces of potato (slathered with olive oil, salt, and pepper), quickly steaming green beans, and adding it all to a big bowl.  Again, I added a dollop of greek yogurt and a big spoonful of mayonnaise.  It is especially important to dress potato salad while the pieces are still warm because they will absorb the dressing much better.  I then added a bunch of chopped parsley, basil, and salt and pepper to taste.  I found that the potato salad was extra delicious while still warm, right after it was first made, so I recommend eating it then, rather than refrigerating it.  I think the starchiness of the potatoes made the cold salad stiffer than the cold chicken salad.  But I don’t want to scare you off!  They were both delicious!

I must apologize that this post does not have any pictures.  Everything is so much more interesting with images, but unfortunately, my phone broke on me and I’m still trying to figure out how to get the pictures off.  So for now, this post will be sans photos, but I will update it as soon as I can.

Happy cooking!

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Comments
One Response to “Mayonnaise Update – Chicken and Potato Salad”
  1. Mom says:

    I can attest that these salads are both beautiful and delicious,

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