1 pkg. (about 1 lb.) chicken cutlets (raw)
1/2 bunch fresh dill (6-12 shoots) chopped or 2 tsp. dried
3-4 scallions, chopped
6 med. red potatoes
4 tbsp. olive oil
2 tbsp. vinegar
2 tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper or paprika

Dice chicken into bite-size pieces and boil until no more pink shows (about 5 minutes). Drain and mix in bowl with dill and scallions. Set aside. Dice potatoes into bite-size pieces with skin on. Boil until tender and drain. Toss with olive oil and the rest of the ingredients. Mix in with chicken mixture.

Refrigerate for at least 1 hour and serve cold or room temperature. Makes a wonderful dish for a summer Shabbos lunch.