A week or two ago I headed ten minutes from my house to Maisons-Lafitte for the day and knew that a pack-able, make-ahead meal would be necessary to take with me for lunch. The grocery stores were already closed for the night, because they close at 8, and I had to work with what I already had on hand. Thus, my new favorite potato salad was born.
You can make as much or as little as you like. Eat it warm or store it in the refrigerator for up to 3 days. You will notice that none of my measurements are exact because each time I make it to taste.
-shallots, sliced (or onions)
1. Cut potatoes into bite-sized pieces and boil until cooked through. Meanwhile, poach the chicken breasts in a pot of water seasoned with bay leaves, spices, salt, lemon etc.
2. Shred cooked chicken into bite-sized pieces and toss it in a bowl with the potatoes.
3. Add remaining ingredients to taste and enjoy!