Chicken and Potatoes With Mustard Vinaigrette

• 1 lb small red and white potato
• 1 12 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
• 12 bunch watercress, stemmed (You could use baby spinach or mesclun if watercress is unavailable)

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.
7. Fold in the watercress just before serving.

red, kosher salt, rotisserie, mustard, white wine vinegar, garlic, honey, fresh ground black pepper, olive oil, capers, could

Taken from www.food.com/recipe/chicken-and-potatoes-with-mustard-vinaigrette-143298 (may not work)