Creamy Potato Salad with Chicken and Green Beans - Washington Post

¾ pound of chicken, cut into bite sized pieces
2 c. chicken or veggie broth
6 medium red potatoes (1½ pounds) sliced into wedges
½ pound green beans cut into 1 inch pieces
1 red bell pepper, diced
¼ c. diced red onion
2 tbsp. fresh dill, minced
2 tbsp. olive oil
2 tbsp. white-wine vinegar
1 c. buttermilk
salt and pepper to taste
about 8 cups mixed greens
2 large tomatoes, diced

Heat broth, or water…add potatoes. Cover the pan, bring to a boil and boil gently until the potatoes are tender, about 8 minutes. Plunge into cold water to stop the cooking and drain well.

Blanch the green beans in boiling water to cover for 1 minutes. Plunge into cold water to stop the cooking, drain well.

In a large salad bowl, combine the chicken, potatoes, green beans, red bell pepper, onion and dill. Add the oil and vinegar and toss well. Add the buttermilk and toss. Taste and adjust the seasonings, adding salt, plenty of pepper and more dill if needed. Chill.

Place a bed of lettuce or greens on individual plates or in a large serving bowl. Add the tomatoes to the chicken-potato salad and toss. Spoon the salad over the greens and serve.

4 Servings