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
freshly ground black pepper
grill, grill pan, or rimmed baking sheet
1. 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.
Place chicken in a baking dish and pour over half of the marinade; toss to coat.
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, 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!
See what else is cooking this week!