This Austrian inspired potato salad recipe for you and your baby is one that you will definitely be making more than ones a week. With no mayonnaise added, it is served with breaded chicken breast that has been fried. For the baby’s, we took a portion and added some broccoli and then pureed it all together. A clean tasting, easy to prepare recipe that will end up being on your favourite recipes list, let me introduce you to what I call the best Potato salad recipe for you and your baby.
- 1 kg Potatoes ( Waxy potato +2 pieces Yukon Gold potatoes)
- 2 Chicken Breast
- 1 Medium Size Onion (diced)
- 1 Cup Flour (all purpose)
- 2 Cups Bread Crumbs
- 1 Cup Stock (+ 1/4 or more for baby’s portion)
- 1/4 Cup water
- 2 Tablespoons Milk
- 2 Tablespoons Vinegar
- 2 Tablespoons granulated white sugar
- 1 teaspoon Mustard paste
- Sunflower Oil
- A piece of Broccoli /carrot
- Chives ( about 2 Tablespoons)
Wash potatoes , cut the 2 Yukon gold potatoes into 6 pieces each so they can all cook together since the waxy potatoes are much smaller. Leave skin on, cover with cold water and cook until potatoes are done. This can take anything from 15-20 minutes.
In the meantime, wash chicken breast , pad dry with kitchen towel and cut each chicken breast into 2 or 3 flat slice depending on how think they are.
Salt and pepper both sides (for the baby, take the smallest piece and don’t add any salt or pepper) and set it all aside. In a clean bowl, whisk egg and milk with a bit of salt /pepper until it begins to foam. Put flour and bread crumbs on different plates, start breading the chicken by first dipping it in flour, shake excess flour off, dip in egg and milk mixture then finally coat with bread crumbs. Repeat this process until all the chicken breast are breaded.
When potatoes are done, wash hands thoroughly with soap to avoid contamination . Take out a few of the Yukon gold potato aside for the baby (2 or more) depending on how much you want to make for your baby. Because the Yukon gold is less starchy, it is perfect for puree, that is why we will be using some of that for the baby’s portion .
Using a small knife, peel the skin off the remaining potatoes and cut into thin slices. Sprinkle salt /pepper, add diced onions and set aside. in a small pot, bring stock to a boil, pour one cup into a bowl and to that, add vinegar, sugar, mustard paste, a pinch of salt/pepper and give it all a good whisk then pour onto sliced potatoes. Cut chives quit thin and add to it. Using two wooden spoons, give the potato salad a good mix, break up a few pieces of potatoes to make the liquid a bit thicker. cover with a plastic foil and let it sit for at least 30 minutes for the potatoes to soak up some of the marinade.
In a big pan, add enough oil to fry breaded chicken breast. Make sure the oil is hot enough and start frying. Do not fry more than four pieces of chicken breast at a time as this will drop the oil temperature and the chicken breast will soak up oil. Cook in oil until both sides turn golden brown, take out and lay it on a clean plate lined with kitchen towel to absorb excess oil. Again repeat process until all done.
Now for the baby, I had some leftover cooked broccoli so I used that in this recipe but you can add one cooked carrot. Peel skin off potatoes, cut up in a mixing bowl, add broccoli (in my case), cut up the baby’s fried chicken breast, add the remaining stock and puree. Add more stock or less depending on the consistency you are going for ( for 6-7 months, on the thinner side and from 8 months it can be a bit thicker).
Serve and enjoy. If you haven’t already, tried my fish and potato recipe, also baby friendly and delicious. Visit my Facebook page by clicking the facebook icon on this page to leave comments and let me know if you try this recipe.
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