Chicken and Potatoes with Mustard Vinaigrette

Chicken and Potatoes with Mustard Vinaigrette Recipe
Photo: Beatriz Da Costa

Recipe from

Real Simple

Nutritional Information

Calcium 59 mg
Calories 516
Caloriesfromfat 52 %
Carbohydrate 23 g
Cholesterol 105 mg
Fat 30 g
Fiber 2 g
Iron 3 mg
Protein 38 mg
Satfat 5 g
Sodium 763 mg


1 pound small red- and white-skinned potatoes, mixed
Boneless, skinless meat from 1 rotisserie chicken (about 4 cups)
1 1/2 tablespoons kosher salt
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1 large clove garlic, minced
1 teaspoon honey
1 teaspoon freshly ground black pepper
6 tablespoons olive oil
2 tablespoons capers, drained
½ bunch watercress, stemmed


Place the potatoes and 1 tablespoon of the salt in a medium saucepan and cover with cold water. Bring to a boil, reduce heat to a simmer, and cook for 20 minutes or until the potatoes are tender. Drain and set aside. Place the chicken in a large bowl and set aside. Using a whisk, combine the mustard, vinegar, garlic, and honey in a medium bowl. Add the remaining salt and the pepper. While whisking, gradually add the oil in a thin, steady stream until a medium-thick vinaigrette is formed. Halve the potatoes and combine with the chicken. Add the capers and vinaigrette, gently tossing with the chicken mixture. Fold in the watercress just before serving.