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Rotisserie Chicken
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Jerk Rotisserie Festive Potato Salad
Jerk Rotisserie Festive Potato Salad
recipe by:
The Best Dressed Chicken
Ingredients
¼ Reggae Jammin Mild Jerk Rotisserie Chicken
1 lb small red potatoes (washed and halved)
1 lb small round Irish potatoes (washed and halved)
1 cup mayonnaise
1 tsp dry mustard
¼ tsp smoked paprika
1 tsp ginger powder
1 tbsp white sugar
1 tbsp white vinegar
2 celery ribs (finely sliced)
1 medium red onion (finely chopped)
Bunch of fresh parsley (chopped)
½ cup craisins or raisins
¼ cup snow peas (pre-cooked)
Salt & pepper to taste
Instructions
Debone and cut slices the Mild Jerk Rotisserie Chicken
Cook potatoes in large pot of boiling salted water until just tender. Drain. Transfer to large bowl.
Add chopped onions, craisins/raisins, snow peas, and celery to hot potatoes and gently mix. Let mixture cool for about 15 minutes.
In a separate bowl, mix mayonnaise, vinegar, sugar, mustard powder, and ginger powder.
Pour mayo sauce over potatoes and toss to coat evenly. Season to taste with salt and pepper.
Sprinkle with parsley and paprika and serve.
(Can be prepared 1 day ahead. Cover and refrigerate.)
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