3 pounds potatoes, peeled
Kosher salt and freshly ground black pepper
2 stalks celery
1 cup mayonnaise
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup tightly packed chopped fresh dill
1 to 2 tablespoons vinegar
1/2 lemon, juiced
1 tablespoon grainy or regular Dijon mustard
Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that’s good.)
Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
When they’re cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don’t refrigerate or the potatoes will lose their rich, smooth texture.
- Boneless skinless chicken breasts
- 2 Tablespoons Olive Oil
- 1 Tablespoon Balsamic Vinegar
- 1 Clove garlic, minced or pressed through garlic press (or 1/4 teaspoon granulated garlic)
- 1 Cup Panko Breadcrumbs
- 1 Tsp Salt and Black Pepper
- 2 Large Egg
- 1/4 cup All-Purpose Flour
- 1/4 cup Vegetable Oil
Marinate the chicken breasts in the olive oil, balsamic vinegar and garlic in a medium bowl for about 15-20 minutes.
Place the breadcrumbs or panko to a shallow baking dish and season with salt and pepper.
Whisk the egg in a medium bowl and place the flour on medium plate. Dip a piece of the chicken in the flour, then the egg and then the breadcrumbs, lightly pressing down on the chicken and then turning it over to coat the other side. Set the breaded cutlet on a plate and repeat with the remaining pieces of chicken.
Heat the vegetable oil in a large frying pan over medium-high heat. Add the cutlets to the pan and cook until brown on each side and cooked through, about 8 minutes total. Remove from heat and let stand on a paper towel for about 5 minutes.