Chicken and Potatoes With Mustard Vinaigrette

This is a quick and delicious Chicken Salad that always gets devoured every time I make it. It can be eaten all on it's own without another dish because it has everything your body needs in a meal. I found it in the March 2005 edition of Real Simple. I've given the recipe exactly as it was printed, *but* I generally double the dressing, and use a whole bunch of watercress. Also, for potlucks or picnics, ignore the part about adding the watercress "just before serving" it travels just fine all mixed up.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  lb  small red and white potato
• 1 1⁄2 tablespoons kosher salt
• 1  rotisserie  roasted deli chicken (no skin or bones about 4 cups)
• 1  tablespoon Dijon mustard
• 2  tablespoons white wine vinegar (mine is flavored with taragon...yummy)
• 1  large garlic clove, minced
• 1  teaspoon honey
• 1  teaspoon fresh ground black pepper
• 6  tablespoons olive oil
• 2  tablespoons capers
• 1⁄2 bunch watercress, stemmed (You could use baby spinach or mesclun if watercress is unavailable)

Directions

1. Boil the potatoes in salted water until tender.
2. Put the chicken in a big bowl.
3. Whisk the mustard, vinegar, garlic and honey together with salt and pepper.
4. While whisking, gradually add the oil in a thin, steady stream.
5. Halve the potatoes and combine with the chicken.
6. Add the capers and vinaigrette, gently tossing with the chicken misture. Fold in the watercress just before serving.