Title: New England Chicken Potato Salad
Categories: Salad Chicken Potato Regional
Yield: 4 Servings
| 2 | c | Diced, cooked chicken |
| 6 | | To 8 small red potatoes |
| | | (about 1 1/4 lb), scrubbed, skin left on, boiled, cooled and |
| 2/3 | c | Chopped celery |
| 1/3 | c | Chopped red onion |
| 1 | c | Mayonnaise |
| 1 1/2 | tb | Cider vinegar |
| 1 | tb | Mustard |
| 1 1/2 | ts | Granulated sugar |
| 1/2 | ts | Celery seed |
| | | Salt and pepper to taste |
| 1 | | Head Boston lettuce |
| 1 | tb | Minced fresh parsley |
In a large mixing bowl, combine chicken, potatoes, celery and onion. In a
small bowl, combine mayonnaise, vinegar, mustard, sugar, celery seed, salt
and pepper. Add dressin to chicken mixture and toss gently to coat. SErve
salad on Boston lettuce leaves, sprinkled with parsley.