Chicken with potato salad and homemade mayonnaise

I put all the ingredients in the blending jug, insert the stick blender and blend for 2 minutes until the mayonnaise is thick, then add the chopped herbs. All the photographed steps are on the blog, but it is very easy.
This is a very quick recipe; you can buy the chicken from your favourite rotisserie.
I peel the potatoes, slice them a centimetre thick, then cut into sticks and small cubes.

I microwave the potatoes to save time, but you can boil them in their skins and cut them afterwards if preferred.
I put the potato cubes in a bowl, cover with water and add a little salt.
I cover with cling film and microwave at full power for 10 minutes.

I drain them, dress with oil and pepper and set aside.

I take the roast chicken.

I remove the skin and carefully take the meat off the bones, shredding it and watching for tiny bones.

I place a large food ring in the centre of the plate and put a layer of potatoes inside.

I place a smaller ring on the potatoes and fill with shredded chicken.

I remove the rings, drizzle with oil and garnish with parsley. I pipe small mounds of herb and garlic mayonnaise all around.