Warm potato salad with white beans and chicken

Potato salad with cauliflower, a caper dressing, vegetables, beans, and chicken, served as a filling lunch.

• 900 g new potatoes
• 1/2 cauliflower (approx. 300 g)
• 1/2 red onion
• 2 tbsp capers
• 1/2 tbsp dijon mustard
• 1 tbsp red wine vinegar
• 3 tbsp olive oil
• Salt
• Pepper
• 1 packet of cooked large white beans (380 g each)
• 1 pot of basil
• 1 bunch of radishes (approx. 220 g)
• 200 g piccolini tomatoes
• 1 pack of mâche salad (at 65 g)
• 2 pcs fried sliced chicken (each 230 g)

Method

1. 1
   Wash the potatoes and cut them in half.
2. 2
   Cook the potatoes until soft in a pot of water, which will also fit the cauliflower.
3. 3
   Trim and cut the cauliflower into pieces and cook it together with the potatoes for about 4 minutes.
4. 4
   Dressing: Peel and chop the onion.
5. 5
   Coarsely chop the capers and mix with onion, mustard, vinegar, olive oil.
6. 6
   Season to taste with salt and pepper.
7. 7
   Pour the beans into a colander, rinse them in cold water and drain.
8. 8
   Shred the basil.
9. 9
   Rinse, trim and thinly slice the radishes.
10. 10
    Cut the tomatoes in half.
11. 11
    Mix beans and vegetables with the dressing, add the chicken and potatoes.
12. 12
    Season with salt and pepper and serve.