The Star Early Edition
POTATO AND CHICKEN SALAD
700g baby potatoes 250ml cooked chicken, shredded 1 bunch spring onions, finely
sliced 250ml grated cheddar cheese 125ml plain yoghurt 125ml mayonnaise 60ml chopped
fresh parsley salt and pepper Wash the potatoes and boil in salted water until tender, about 20 minutes. Drain and cool before cutting into four. Place into a bowl with the shredded chicken, sliced spring onions and grated cheese.
In a jug, stir together the yoghurt, mayonnaise, parsley, salt and pepper.
Pour over the potato chicken mixture and gently combine.
Refrigerate until needed.