Amanda Laird: New potatoes and lemon chicken with parsley and mint mayo

New potatoes and lemon chicken with parsley and mint mayo. Photo / Babiche Martens

Serves 4

Dressing (makes 2 cups)
2 eggs
1 garlic clove
1 tsp Dijon mustard
1/2 tsp caster sugar
2 Tbs lemon juice
1/4 cup mint leaves
1/4 cup parsley
1 1/4 cups olive oil
1/4 cup water
Salt to taste

4 potatoes per person, depending on size
1Tbs olive oil
4 chicken thighs, boned and skinned
Salt and freshly ground black pepper
Juice of 1 lemon
4 handfuls spinach leaves
1 cup big juicy black olives

1 To make the dressing; put the eggs in a food processor with the garlic, mustard and sugar. Process until smooth then add the lemon and herbs. Repeat, then with the motor running, slowly drizzle in the olive oil. Spoon out into a bowl and whisk in the water to make a pourable consistency. Taste for seasoning.

2 Gently scrub the potatoes then cook whole in salted water until just tender, drain and set aside.

3 Heat a frypan, add the oil and then the seasoned chicken. Cook covered, for 5 minutes then turn, squeeze over the lemon and continue cooking for a further 5 minutes.

4 Slice the potatoes and mix with enough dressing to coat evenly. Plate with the spinach leaves, sliced chicken and the olives.