Tart and crisp Granny Smith apples and celery make traditional potato salad extra refreshing. Cook, relax, and enjoy!
What you’ll need:
2 Tbsp whole grain mustard
1 tablespoon honey
1½ lbs chicken thighs and drumsticks
12 oz baby red potatoes
2 oz celery
¾ oz fresh dill
1 granny smith apple
2 Tbsp mayonnaise
1 Tbsp white wine vinegar
olive oil
coarse salt
freshly ground black pepper
Equipment:
grill, grill pan, or rimmed baking sheet
baking dish
medium saucepan
strainer
Recipe steps:
-
Make honey-mustard
Preheat the oven to 425°F or prepare a grill or grill pan for medium-high heat. Whisk mustard, honey, and 2 tablespoons oil in a small bowl; season with salt and pepper. -
Marinate chicken
Place chicken in a baking dish and pour over half of the marinade; toss to coat. -
Cook potatoes
Cut potatoes in half and quarter any extra large ones. Place in a medium saucepan and cover with salted water. Bring to a boil, reduce heat, and simmer until just cooked through, about 10 minutes; drain. -
Grill chicken
Grill chicken, turning occasionally, until lightly charred and cooked through, 20–30 minutes, basting with reserved mustard mixture during the last five minutes. Alternately, roast chicken skin-side up on a rimmed baking sheet, basting occasionally, until golden and cooked through, 25–30 minutes. -
Prep potato salad
Meanwhile, thinly slice celery and finely chop dill fronds. Quarter apple, remove core, and thinly slice quarters crosswise. -
Finish salad and serve
Place celery, dill, apple, mayonnaise, vinegar, potatoes, and 1 tablespoon oil in a large bowl; season with salt and pepper and toss to combine. Serve potato salad alongside honey-mustard chicken. Enjoy!