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Irish Potato Salad & Fried Chicken Summer Salad With Chef Polmann

12:09 PM, Jul 14, 2013   |    comments
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Recipes submitted by: Douglas J. Polmann, Executive Chef, Pennybyrn at Maryfield Retirement Community

IRISH POTATO SALAD (12 - 15 Servings)
Pennybyrn at Maryfield Executive Chef Doug Polmann


1 tbsp black pepper
1/2 cup apple cider vinegar
1/2 cup spicy brown mustard
1/2 cup sweet green relish
1 cup sour cream
1 cup mayonnaise
1 tsp salt
1/2 finely chopped red onion
1/2 cup shredded carrot
2 lbs julienne cooked corned beef
1/2 medium green cabbage head, finely shredded
2 lbs total red skin and Yukon gold potatoes, medium diced


• Bring potatoes to a slow boil in salted water, cooking until soft.
• Combine first 7 ingredients in bowl and blend well, set aside.
• When potatoes are cooked to desired softness, drain well and put in large bowl to mix.
• Fold in 7 ingredients, mix while potatoes are warm so the flavors absorb into the potatoes.
• Chill for 30 minutes, then add onion, carrot, cabbage and corned beef.
• Fold until well blended.
• Chill overnight for best flavor.

(4 Servings)
Pennybyrn at Maryfield Executive Chef Doug Polmann


4 chicken breasts and 2 chicken thighs, breaded and deep fried
1 package of your favorite salad greens
2 fresh peeled, cooked and sliced red beets
½ medium red onion, sliced thin
½ cup of cooked orzo pasta
12 grape tomatoes, cut in half
1 cup of walnuts or pecans
1 cup of fresh blueberries, sliced strawberries, and Granny Smith apples
½ cup of carrot, shredded
1 cup of crumbled bleu or feta cheese
1 cup of an oil based, "Vinaigrette Dressing"


• Remove skin from chicken after frying and pull meat from the bone, cutting up larger pieces.
• In a large bowl, mix onion, beets, pasta, tomatoes and carrots. Toss lightly.
• Add salad greens, fruit, nuts and cheese. Drizzle with dressing. Toss again to blend.
• Plate on four dinner size plates, place chicken on top and serve.


Pennybyrn at Maryfield Retirement Community
109 Penny Road
High Point, North Carolina













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