Rustic Potato Salad with Honey Basil Chicken Fingers

Although potato salad has been a staple during the holidays in my family growing up, I have never really been a fan. If I do eat it, I prefer it warm. Typically in my family, it is made with boiled potatoes, relish, mayo, boiled eggs, and some other stuff. Well I made this potato salad that is a bit healthier and has no mayo. With this I made Chicken fingers for my kids.Let's start with the potatoes. I guess you can use any potato that you like, but I used red and white fingerling potatoes as well as a purple potato (I won't use the purple potato again, at least not from where I go got them. The weren't very good). Put them in a nice size pot, cover with water, a bit of salt and boil until fork tender.While the potatoes are cooking, I took boneless skinless chicken thighs and sliced them into long strips.Place the chicken in a bowl, then add about 3 tablespoons of apple cider vinegar and 4 tablespoons of honey, then rough chop fresh Basil and add to bowl. Mix together and let it sit for about 20 minutes. ***Before you start battering on flouring your chicken, pour off the liquid from the marinade, then add a little bit more honey***Now I used a deep fryer to cook my chicken, but you can use a frying pan just as well. Additionally, If you want a very thick puffy crust on your chicken, put chicken in flour (flour mixture: flour, salt, pepper) first, then egg (beat 2 eggs), then back to the flour. If you want a light crust, just one dusting of flour and then drop in oil (I like canola oil). Cook until done and brown. Drain chicken on paper towel or a brown paper bag.Now to finish the Potato salad while the chicken in cooking.I got some beautiful green beans from my garden and cut them and then boiled them until tender in a little salt water.Additionally I got about a cup or so of frozen fresh corn and microwaved it for 3 minutes until defrosted and tender (season with a bit of salt).Check your potatoes, if they are tender, pour the hot water off. Slice your hot potatoes on the bigger side and add to a bowl. Add the green beans and the corn. I also cut up some curly leaf parsley and added to the bowl.Now for the sauce. In a small bowl, a few teaspoons of apple cider vinegar, honey (add the honey according to how sweet you want your sauce) and whisk in some olive oil, about 4 tablespoons. Then add some yellow mustard and a little black pepper and mix again. Simple!Mix the sauce with your potatoes and veggies. Put some foil over it to keep it warm until you are ready to serve.Enjoy!!!The lighter colored chicken is the one with the flour, egg, flour batter.