Growing up at home, like most people in Ireland, potatoes were a staple with every meal. As I moved out of home I tended towards the quicker options of pasta and rice to accompany my meals. You can’t argue with the fact that potatoes pack more of a nutritional punch than their counterparts though and so I’ve begun to reintroduce them recently. Particularly when served in their skins as they are in this warm salad with sauteed potatoes they are a powerhouse of fibre, vitamin B6 and potassium. They are also naturally fat free with no cholesterol and with that in mind it’s a great idea to feature them more regularly in your diet! They are so versatile as an ingredient added to curries, soups or simply roasted in olive oil.

Time consuming as you think it might be to boil or roast some potatoes, be assured, they don’t have to be relegated to the side of a Sunday Roast. When cooked in the right way they can be the star of the show in an easy, healthy week night meal. This warm salad with sautéed potatoes is inspired by my favourite item on the menu of a local restaurant The Old Imperial – the warm chicken salad.

My favourite potato variety is the rooster, so consistent and versatile it makes great mash and tasty roast potatoes. I found some baby roosters in the local supermarket recently and thought immediately of this dish. Dicing them up and steaming for 15 minutes means that this whole salad can be put together in under 30 minutes, prep time included so no excuses!

If you’ve been neglecting the humble spud of late in your diet and you’re interested in more great recipes, head on over to the Potatoes: More than a bit on the side campaign site. If you’re in the UK click here, in Ireland, click here.

Other potato recipes that I’ve featured here on Rosanna’s Kitchen can be found here.

Ingredients for Warm Salad with Sauteed Potatoes

Serves 2 as a hearty main
3 Medium Rooster Potatoes
2 Large Chicken Breasts
1 Tbsp Oil
3 Tbsp of Soy Sauce or Tamari
2 Tbsp Honey
Thumb Sized Piece of Ginger

To serve:
Mixed Salad Leaves
Cherry Tomatoes
Pickled Cucumber (optional but recommended!)
Blue Cheese (optional but recommended!)

Method

While your kettle is boiling scrub and dice your potatoes into 1cm squared pieces. Pop these in a pan with a little salt and boiling water for 15 minutes to parboil, or steam for the same time. The potatoes should retain their shape and be almost cooked through.
In the meantime, dice your chicken into bitesize chunks. Take a large wok or frying pan, add the oil and place over a medium to high heat.
Brown the chicken pieces and then add the soy sauce, honey and grate the ginger into the pan and toss to coat the chicken.
Your potatoes should be ready at this point so add them to the pan also. Toss with the chicken and the sauce until they are coated and start to crisp on the outside – about 5 minutes.
Turn off the heat and pop a lid on the pan while you assemble the rest.
Serve on a bed of mixed leaves. Add the cherry tomatoes and pickled cucumber. Top this with the chicken and potato mix, the sauce should act as a dressing. Sprinkle with blue cheese if using and serve.

This post has been sponsored by the Potatoes: More than a bit on the side campaign.

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