Active Time
20 MIN
Total Time
1 HR
Yield
Serves : 4 to 6
© Abby Hocking

How to Make It

Step 1    

In a medium saucepan, cover the potatoes with water and bring to a boil. Season generously with salt and simmer 
over moderate heat until the potatoes are tender, 15 to 
20 minutes. Drain well and let cool, then cut in half.

Step 2    

In a large serving bowl, whisk the mayonnaise with the wine, vinegar and chopped tarragon. Season the dressing with salt and pepper. Add the chicken, fennel and cooled potatoes and toss well. Season generously with salt and pepper and toss again. Garnish with the tarragon leaves and fennel fronds. Serve right away.

Make Ahead

The salad can be refrigerated overnight.

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