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Potato, Chicken, and Green Bean Salad with Champagne Tarragon Vinaigrette

If desired, arrange the items on a plate as in a composed salad, then drizzle the dressing on top. Makes 6 servings

One 3-to 3½-pound chicken, quartered

1½ pounds yellow-fleshed or red-skinned fingerling potatoes, scrubbed

½ pound haricots verts or very thin green beans

1 medium shallot, minced

1 cup halved seedless green grapes

½ cup toasted walnut pieces, toasted pine nuts, or sun-dried tomatoes

3 tablespoons champagne or white wine vinegar

3 tablespoons chopped tarragon leaves

1 tablespoon Dijon mustard

1 teaspoon salt

½ teaspoon freshly ground black pepper ½ cup olive oil, preferably extra virgin olive oil

Bring a large pot of salted water to a boil over high heat. Add the chicken quarters. Reduce the heat to medium, cover, and cook for 20 minutes, or until the chicken is tender. Remove from the pot with two slotted spoons or a long-handled strainer. Set aside to cool but maintain the water’s boil.

Add the potatoes to the pot and cook until tender when pierced with a fork, about 22 minutes. Transfer to a colander set in the sink with a slotted spoon or strainer; set aside to cool slightly but maintain the water’s boil.

Add the haricots verts or green beans to the pot, blanch for 2 minutes, then drain in a second colander set in the sink. Run cool water over the beans until they are room temperature.

When the chicken is cool enough to handle, remove the skin, take the meat off the bones, and slice it into bite-sized chunks. Slice the potatoes into 1-inch chunks and cut the beans into 1-inch strips. Place all three in a large bowl. Add the shallot, grapes, and the walnuts, pine nuts, or sun-dried tomatoes. Toss gently to combine.

In a small bowl, whisk the vinegar, tarragon, mustard, salt, and pepper until smooth. Continue whisking while you drizzle in the olive oil in a slow, steady stream until creamy.

Pour the dressing over the potato mixture. Toss to coat, taking care not to break up the potatoes.

To store: Cover with plastic wrap and refrigerate for up to 2 days; allow the salad to return to room temperature before serving.

For an easier salad, use a 3½-pound purchased rotisserie chicken; take the meat off the bones and roughly chop it before adding it to the other ingredients. If desired, chop the skin and add it, too.

Warm Potato, Bacon, and Vegetable Salad with Honey Mustard Dressing

Best served warm, this chunky potato salad is hearty enough to stand up to a glass of German dark beer. Makes 6 servings

13/4 pounds small red-skinned potatoes, scrubbed and cut into a ¼-inch dice

4 large carrots, cut into ½-inch rounds

1 teaspoon vegetable oil

1 pound thick-cut bacon, chopped into ½-inch pieces

2 medium red onions, thinly sliced

2 celery ribs, thinly sliced

1 cup shelled fresh or thawed frozen peas

3 tablespoons parsley leaves, chopped

1 tablespoon chopped dill fronds

¼ cup cider vinegar

1½ tablespoons Dijon mustard

2 teaspoons honey

½ teaspoon salt

½ teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil. Add the potatoes and cook for 10 minutes. Then add the carrots and cook until the potatoes are tender when pierced with a fork, about 10 additional minutes. Drain in a colander set in the sink, cool for 10 minutes, then transfer to a large bowl.

Meanwhile, heat a large skillet over medium-high heat. Add the vegetable oil, then fry the bacon until crisp, stirring frequently, about 4 minutes. Use a slotted spoon to transfer the cooked bacon to the bowl with the potatoes and carrots; leave the rendered bacon grease in the pan.

Reduce the heat to medium and add the onions to the bacon drippings. Cook, stirring frequently, until soft and translucent, about 3 minutes. Pour the onions and any remaining bacon drippings into the bowl with the potatoes, then gently stir in the celery, peas, parsley, and dill.

In a small bowl, whisk the vinegar, mustard, honey, salt, and pepper