Beatriz Da Costa
Hands-On Time
20 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 1

Place the potatoes and 1 tablespoon of the salt in a medium saucepan. Cover with cold water and bring to a boil.

Step 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.

Step 3

Whisk together the mustard, vinegar, garlic, and honey in a medium bowl. Add the remaining salt and the pepper.

Step 4

Gradually whisk in the oil in a thin, steady stream until a medium-thick vinaigrette forms.

Step 5

Halve the potatoes and combine with the chicken. Add the capers and vinaigrette, tossing to combine. Fold in the watercress just before serving

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