Ingredients:

  • 500g (1 lb) Baby New Potatoes, scrubbed
  • 120ml Extra Virgin Olive Oil (divided)
  • 30ml (2 Tbsp) White Wine Vinegar
  • 10g (1 Tbsp) Dijon Mustard
  • 1/2 tsp Fine Sea Salt, plus extra for boiling
  • 1/4 tsp Freshly Ground Black Pepper, plus extra to taste
  • 4 Spring Onions, thinly sliced
  • 2 Tbsp Fresh Chives, finely snipped
  • 2 Tbsp Fresh Parsley, chopped
  • 350g (12 oz) Cooked Chicken Breast, diced
  • 120ml (1/2 cup) Mayonnaise (full-fat preferred)
  • 60g (4 Tbsp) Mango Chutney
  • 1 Tbsp Mild Curry Powder
  • 1/2 tsp Turmeric (for colour)
  • 50g (1/4 cup) Sultanas (golden raisins)
  • 250g (9 oz) Cherry Tomatoes, halved
  • 150g (5 oz) Feta Cheese, cubed or crumbled
  • 1 tsp Dried Oregano
  • 1 Clove Garlic, minced
  • 150g (5 oz) Mixed Leaf Salad Greens
  • 1 large Cucumber, thinly sliced
  • 1 small bunch Radishes, sliced
  • 2 large hard-boiled Eggs, quartered (optional)
  • Crusty Baguette or Sourdough, sliced, for serving

Instructions:

  1. Prepare the potatoes: Place the new potatoes in a saucepan, cover with cold water and salt. Bring to a boil and cook for 15–20 minutes, or until tender. Drain immediately and allow them to steam dry for 5 minutes.
  2. Dress the potatoes: While still warm, transfer the potatoes to a mixing bowl. Whisk together 60ml olive oil, white wine vinegar, Dijon mustard, salt, and pepper to create the dressing. Pour over the warm potatoes and toss gently to coat. Allow to cool completely to room temperature.
  3. Finish the Potato Salad: Once cooled, fold in the sliced spring onions, chives, and parsley. Taste and adjust seasoning. Cover and chill for at least 1 hour.
  4. Mix the Coronation Chicken: In a second mixing bowl, combine the diced cooked chicken, mayonnaise, mango chutney, curry powder, and turmeric. Fold in the sultanas. Season with salt and pepper to taste. Cover and chill thoroughly alongside the potato salad (minimum 1 hour).
  5. Marinate the Feta and Tomatoes: In a third bowl, combine the halved cherry tomatoes, cubed feta, the remaining 60ml olive oil, dried oregano, and minced garlic. Toss gently and leave at room temperature for at least 30 minutes, or chill until ready to assemble.
  6. Assemble the Salad Platter: Select a large serving platter. Arrange the mixed salad leaves artfully as a base. Spoon the chilled Coronation Chicken Salad, the Herby New Potato Salad, and the Marinated Feta and Tomato Salad into three distinct, separate piles.
  7. Garnish and Serve: Scatter the sliced cucumber and radishes between the main salads. Add the optional quartered hard-boiled eggs for extra garnish. Serve immediately alongside slices of crusty bread.