Chicken, bacon and potato salad with buttermilk and herb dressing from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 131) by Diana Henry

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Notes about this recipe

  • Eat Your Books

    Can substitute parsley for chervil.

  • averythingcooks on October 02, 2023

    The end result here was good but sadly (for us) the dressing as written was a big miss...thin & very underwhelming in flavour. One taste triggered the "fix". I removed some of the dressing replacing it with Greek yogurt to thicken. In went more fresh garlic, both garlic & onion powder, pickled onion brine for much needed acid, LOTS of fresh parsley, chives & dill and a good shot of hot sauce. Now we had something! I used all the salad ingredients called other than replacing the green beans with sweet red peppers. Each serving was topped with a mix of pickled onions + corn relish & some "salad crunchies". Lastly, I took KarinaFrancis's advice and added blue cheese. Ultimately we had a great main course salad but I certainly wasn't going to to leave the dressing as it was originally.

  • KarinaFrancis on March 20, 2023

    I took some liberties with this recipe because a had some roast chicken and I needed a side, so I made the salad without the chicken. I’ve never made buttermilk dressing, and loved the tang, makes a nice change from mayonnaise. A little crumble of blue cheese wouldn’t hurt.

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