Cold supper at the end of a lovely warm May day
Potato salad on a bed of lettuce from my garden, chopped chicken from a couple of nights ago on top of the potato. The potatoes are cooked whole in their skins, cooled quickly in cold water then peeled and cut in pieces. It's best to use a salad potato because the flesh stays firm. However, I've used other types and just undercooked them slightly.
Mayonnaise (preferably home made with lots of garlic)
Tomato chutney (see labels)
Mix mayonnaise, chutney and yoghourt. Fold in potatoes gently. I use yoghourt because slightly less mayonnaise is then needed.
To follow, strawberries, again from the garden, sprinkled with sugar and a little balsamic vinegar.