Chicken and Potatoes with Mustard Vinaigrette

New at the cafe!  We were feeling blah and uninspired in the kitchen.  I had this simple recipe delivered to my inbox via Real Simple.  It is easy, delicious and provides great leftovers.  

Ingredients

1  pound  small red- and white-skinned potatoes, mixed

Boneless, skinless meat from 1 rotisserie chicken (about 4 cups)

1 1/2  tablespoons  kosher salt

1  tablespoon  Dijon mustard

2  tablespoons  white wine vinegar

1 large clove garlic, minced

1  teaspoon  honey

1  teaspoon  freshly ground black pepper

6  tablespoons  olive oil

2  tablespoons  capers, drained

½ bunch watercress, stemmed

Preparation

Place the potatoes and 1 tablespoon of the salt in a medium saucepan and cover with cold water. Bring to a boil, 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. Using a whisk, combine the mustard, vinegar, garlic, and honey in a medium bowl. Add the remaining salt and the pepper. While whisking, gradually add the oil in a thin, steady stream until a medium-thick vinaigrette is formed. Halve the potatoes and combine with the chicken. Add the capers and vinaigrette, gently tossing with the chicken mixture. Fold in the watercress just before serving.

Cooks notes

We opted out of the rotisserie chicken and just used baked chicken breasts.  We didn't use watercress, rather we used steamed asparagus with it.  I could also see swapping out the capers and adding rosemary.