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Categories:Viewed: 0 - Published at: 3 years ago
Ingredients
- 2 lbs baby potatoes
- 1 1/2 cups shredded cooked chicken
- 4 sticks celery, trimmed and thinly sliced
- 1/2 cup chopped pecans, toasted
- 1/4 cup chopped fresh tarragon leaves
- 1/3 cup mayonnaise
- 1/2 cup light sour cream
- 2 tbsp lemon juice
Method
- Place potatoes in a large saucepan; cover with cold water. Bring to a boil. Boil for 10-12 mins or until tender. Drain; refresh under cold water. Drain; cool.
- Cut potatoes into quarters and place in a large bowl. Add chicken, celery, pecan and tarragon. Toss to combine. Season.
- Whisk mayonnaise, sour cream and lemon juice in a small bowl. Add to potato mixture. Toss to combine. Serve.
