This fresh and vibrant chicken potato salad is a meal unto itself.


  • 1 bunch asparagus, trimmed, halved lengthways
  • 1kg small chat potatoes
  • 2 tablespoons white wine vinegar
  • 180ml (3/4 cup) Praise Whole Egg Mayonnaise
  • 250g smoked chicken breast, shredded
  • 250g cherry tomatoes, halved
  • 55g (1/3 cup) pine nuts, toasted
  • 1 cup fresh basil leaves, torn


  1. Bring a large saucepan of water to the boil over high heat. Add the asparagus. Cook for 3 minutes or until bright green and tender crisp. Transfer to a bowl of iced water. Drain.
  2. Add the potatoes to the boiling water. Cook for 20 minutes or until tender. Drain and set aside for 10 minutes to cool slightly. Halve and transfer to a large bowl. Add the vinegar. Season. Toss to combine. Set aside for 10 minutes to cool.
  3. Combine the Praise Whole Egg Mayonnaise, asparagus, potato, chicken, tomato and pine nuts in a large bowl. Toss to combine. Transfer to a large bowl or platter and top with basil.