Directions
Summer screams potato salad. This version is a hearty, spicy one that you can serve to your guests as a cold side dish or sauté it and serve it warm. If you’re looking for something to serve with it, try grilled vegetables or fruits; pineapple would make a mighty tasty pairing for this salad.
- The night prior or a few hours before, marinate the chicken with the juice of 1 lime and the cilantro.
- In a large frying pan, heat olive oil on high. Fry chicken until it’s fully cooked, about 7 to 10 minutes. Chill the cooked chicken—including its juices.
- Meanwhile, boil a large pot of water. Add the potatoes, drain and chill.
- Cube the potatoes into ¾-inch chunks and place them in a large bowl. Add the cooked chicken along with the rest of the ingredients and toss.
Serves 4
