Recipes

Continental Potato Salad
  • Ingredients
  • 3 tablespoons Tarragon Cream Pesto
  • 2 tablespoons country dijon mustard
  • 1 tablespoon tarragon vinegar
  • 1/2 cup mayonnaise
  • salt and freshly ground black pepper to taste
  • 1 cup cooked, shredded chicken breast (skinless)
  • 2 cups quartered, sliced new potatoes
  • 2 cups fresh green beans, cut in l-inch pieces
  • 1/2 cup walnuts, coarsely chopped
  • 1/2 cup sliced mushrooms
  • 1/2 cup apple, coarsely chopped
  • butter lettuce
  • fresh tomato slices for garnish
Directions
  1. Steam the new potatoes and green beans in a veg- etable steamer over boiling water until just tender, about 10 minutes
  2. Allow to chill in the refrigerator. Whisk together the pesto, mustard, vinegar, and mayonnaise
  3. Season to taste with salt and freshly ground pepper and allow to chill. Mix together chicken, potatoes and beans
  4. Fold in the dressing along with the remaining ingredi- ents
  5. Spoon the salad onto a bed of lettuce and garnish with fresh sliced tomato
  6. Serve cold
  7. Serves 4.


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