We just made a very exciting appliance purchase ... a new range (with 5 gas burners AND a double oven ... it's going to be fantastic!). Unfortunately, it won't be delivered until Wednesday, which means I won't be able to use it until I come back from my trip to San Francisco. Problem is, I'm now so disenchanted with what's currently in my kitchen that I'm having trouble mustering up the motivation to cook anything at all.
That's when America's Test Kitchen comes to the rescue with insanely quick and easy, yet intensely delicious recipes! I discovered this gem on The Feed a couple weeks ago and was excited to try it. It's a perfect weeknight meal, and it takes the concept of potato salad to a whole new (and very sophisticated!) level. Rather than smothering the potatoes with a super thick dressing, here we're lightly tossing them with a yummy vinaigrette. And yes, this is the dish that tricked Bill, my condiment-hating husband, into liking mayonnaise :)
Grilled Chicken with Warm Potato Salad and Lemon-Thyme Vinaigrette
1/4 cup olive oil
2 garlic cloves, minced
1/2 tablespoon fresh thyme, minced
1/4 cup lemon juice (from 2 lemons)
Salt and pepper
1 1/2 tablespoons mayonnaise
1 lb. fingerling potatoes, halved lengthwise
2 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
2 cups baby spinach
Combine oil and garlic in bowl. Whisk in thyme and lemon juice and season with salt and pepper. Transfer 2 tablespoons dressing to large bowl and whisk in mayonnaise.
Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, about 8 minutes. Drain potatoes and toss in large bowl with reserved mayonnaise mixture. Season with salt and pepper.
Season chicken with salt and pepper and toss in bowl with remaining dressing. Grill chicken until lightly charred and chicken registers 160 degrees, 2 to 3 minutes per side. Toss potatoes with arugula and serve with chicken.