Chicken and Potatoes With Mustard Vinaigrette

Photo by Beatriz Da Costa
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 536 calories
    • Fat 29 g
    • Sat Fat 5 g
    • Cholesterol 122 mg
    • Sodium 1,434 mg
    • Protein 46 g
    • Carbohydrate 23 g
    • Sugar 2 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 79 mg


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


  1. Place the potatoes and 1 tablespoon of the salt in a medium saucepan. Cover with cold water and bring to a boil.
  2. 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.
  3. Whisk together the mustard, vinegar, garlic, and honey in a medium bowl. Add the remaining salt and the pepper.
  4. Gradually whisk in the oil in a thin, steady stream until a medium-thick vinaigrette forms.
  5. Halve the potatoes and combine with the chicken. Add the capers and vinaigrette, tossing to combine. Fold in the watercress just before serving