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Chicken and Potatoes With Mustard Vinaigrette

Chicken and Potatoes With Mustard Vinaigrette
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Serves 4| Hands-On Time: | Total Time:



  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
By March, 2005

Nutritional Information

  • Per Serving
  • Calories 536
  • Fat 29g
  • Sat Fat 5g
  • Cholesterol 122mg
  • Sodium 1,434mg
  • Protein 46g
  • Carbohydrate 23g
  • Sugar 2g
  • Fiber 2g
  • Iron 3mg
  • Calcium 79mg
What does this mean? See Nutrition 101 .

Quick Tip

The salad can be prepared (without the watercress) and refrigerated for up to 2 days. Fold in the watercress before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.