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Photo: Beatriz Da Costa Photo by: Photo: Beatriz Da Costa

Chicken and Potatoes with Mustard Vinaigrette

Real Simple MARCH 2005

  • 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


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.

Nutritional Information

Amount per serving
  • Calcium: 59mg
  • Calories: 516
  • Calories from fat: 52%
  • Carbohydrate: 23g
  • Cholesterol: 105mg
  • Fat: 30g
  • Fiber: 2g
  • Iron: 3mg
  • Protein: 38mg
  • Saturated fat: 5g
  • Sodium: 763mg

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Chicken and Potatoes with Mustard Vinaigrette Recipe