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Chicken and Potatoes with Mustard Vinaigrette

Photo: Beatriz Da Costa
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.