Pile up plates with this creamy potato salad that finds crunch in crisp celery and wanders into some Mediterranean flavours with oregano and olives. Simple char-grilled chicken lands on top to complete the whole thing. You can cook the chicken in a pan or fire up the barbecue for an outdoor feast.
Peel and crush garlic. Finely grate zest of lemon and juice. Place olive oil, garlic, lemon zest, ½ the lemon juice and a sprinkle of salt in a bowl and mix to combine. Add chicken and set aside at room temperature while you prepare the potatoes.
Quarter potatoes and place in a saucepan of cold, salted water and bring to the boil. Cook for 10–12 minutes or until tender. Drain, place in a large salad bowl and set aside to cool slightly. While the potatoes are cooking, continue with step 3.
Heat a chargrill pan or barbecue over medium heat. Add chicken and cook for 6–7 minutes each side until cooked through. Rest for 5 minutes before slicing. While the chicken is cooking, continue with step 4.
Finely chop celery. Finely chop red onion and spring onion.
Pick oregano leaves from their stems and finely chop. Add celery, red onion, spring onion, olives and remaining lemon juice to potatoes with oregano and mayonnaise and mix carefully to combine. Season with sea salt and pepper.
Divide potato salad between serving plates and top with chicken.