Chicken and Potato Salad with Herbs

Ingredients

• 1 tablespoon basil chopped
• 2 cups celery sliced
• 1 tablespoon optional: dill chopped
• 1 cup green onions sliced
• 1 teaspoon kosher salt 
• 1 tablespoon juice of lemon 
• 1 tablespoon mint leaves chopped
• 0.3 cup olive oil 
• 1 pound red-skinned new potatoes halved
• 0.3 cup citrus champagne vinegar 
• 2  boned 

Equipment

• bowl
• pot

Directions

1. Heat an 8-qt. pot of salted water over medium heat. Put chicken and potatoes in to poach when barely simmering. Continue to simmer until chicken is cooked through and potatoes are tender when pierced, about 15 minutes.
2. Drain, then shred chicken.
3. Meanwhile, mix remaining ingredients in a large bowl.
4. Add chicken and potatoes, tossing to combine.