Ingredients For the potato salad About 4 very large potatoes
2 rashers short cut bacon, chopped
2 hard boiled eggs, chopped
2 stalks celery, sliced
1 spring onion, sliced
2 tbsp egg mayonnaise
1½ tbsp pesto
2 tsp Dijon mustard
1 tsp capers
1 pickled cucumber or similar, sliced
1 Vienna frankfurt
For the chicken 1 chicken breast
Bit of water
1 spring onion, sliced finely
¼ cup sour cream
1 tbsp lemon juice
¼ cup dry white wine
1 tsp curry powder
1 - 2 shallots (or spring onions)
Rocket, to serve (optional)
Method For the potato salad
Cook the whole potatoes for about 15 minutes, depending on their size. Do not overcook or they will be soggy when sliced.
While they are cooking, cook the bacon and I did this in the microwave for about 3 minutes. Chop it into small pieces when cool enough.
Drain water, and slice the potatoes to your liking.
While still warm, add the mayonnaise.
Add all the other ingredients carefully, mixing slightly after each addition.
Add some pepper, and serve.
This potato salad is slightly better the next day when all the flavours have soaked through, so you can make it ahead of time.
For the Mango chicken
Put the chicken fillets in a single layer in a small shallow ovenproof dish, and add some salt and pepper.
Add the water and wine.
Cover and cook in a moderate oven for about 15 minutes or till tender - do not overcook.
Drain the liquid and allow chicken to cool.
Peel the mangoes, and puree in a processor or blender.
Add the lemon juice, sour cream, curry powder and finely chopped shallots.
Spoon this sauce over the chicken fillets.
I added some more sliced spring onions to give it a bit of colour
Serve with the potato salad and rocket for a delicious lunch or dinner.
NOTE: You could use tinned mangoes for this recipe.