Potato salad meets chicken salad in this bright, fresh-tasting dish that’s packed with fresh fennel and tarragon. Slideshow: More Potato Salad Recipes 

Justin Chapple
April 2017

Gallery

© Abby Hocking

Recipe Summary

active:
20 mins
total:
1 hr
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.