Randy Higi's smoked chicken and potato salad

• 1 smoked chicken or halved smoked turkey breast, about 2 pounds (see note)
• 4 small Long Island potatoes, about 1 1/4 pounds
• Salt to taste, if desired
• 1 teaspoon finely minced garlic
• 1 tablespoon imported mustard
• 2 tablespoons red-wine vinegar
• 3/4 cup olive oil
• 1/2 pound large mushrooms, thinly sliced, about 2 1/2 cups
• 10 lettuce leaves, preferably red leaf 1 bunch arugula or watercress

1. Remove and discard the skin of the chicken or turkey.
2. Remove the meat from the bones and pull the meat into shreds.
3. Set aside.
4. Peel the potatoes and put them in a saucepan.
5. Add water to cover and salt to taste.
6. Bring to the boil and let simmer about 20 minutes, until tender.
7. Drain and set aside.
8. Put the garlic and mustard in a small mixing bowl.
9. Stir in the vinegar and, using a wire whisk, beat in the oil.
10. Put the shredded chicken in a heavy skillet and add about onequarter cup of the garlic-mustard dressing.
11. Put over low heat and stir briefly until barely warm throughout.
12. Remove from the heat and let cool.
13. Cut the potatoes into one-quarter-inch slices.
14. Put the slices in a mixing bowl and add the mushrooms.
15. Add the remaining dressing and blend.
16. Let stand one hour.
17. Arrange the lettuce leaves around and in the center of a platter.
18. Place the chicken in a mound in the center.
19. Surround the chicken with the arugula or watercress.
20. Spoon the potato salad over the arugula or watercress and serve.

chicken, potatoes, salt, garlic, imported mustard, redwine vinegar, olive oil, mushrooms, red leaf

Taken from cooking.nytimes.com/recipes/5907 (may not work)