room temperature

This is dinner #2 using the shredded chicken from the post two days ago. I like to serve this salad a little warm/a little cold, pretty much at room temperature. When you get home from work, running the kids around, the gym, whatever it is you’re racing in the door from; throw the potatoes in the pot.

Then change your clothes or get the kids set up with their homework, or whatever it is that needs to be done pronto. Then drain the potatoes and set them aside.

Next, in between doing all the things that get in the way of concentrating on making dinner, stop and make the vinaigrette and set it aside. And then when you’re ready to assemble it all; just slice the potatoes, and throw it all together in a bowl and dinner is on that table before you know it.

Please be sure to get one of those people, who always need to be fed, to set the table. I honestly hope you’re not doing that and making dinner, put those kids and husbands to work!

Honey Mustard Potato and  Chicken Salad

1 pound small Yukon gold or red-skinned potatoes
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon honey mustard
2 tablespoons white wine vinegar
1 large clove of garlic, peeled and minced
1 teaspoon freshly ground black pepper
1/3 cup olive oil
2 1/2 cups shredded roast chicken
2 tablespoons capers, rinsed and drained
1 cup cherry or teardrop tomatoes, halved if on the larger side
2 cups arugula leaves

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 when pierced with the tip of a paring knife. Drain and set aside to cool slightly.

In a large bowl, whisk together mustard, vinegar, and garlic.  Add the remaining salt and pepper. While whisking, gradually add the oil in a thin, steady stream until emulsified.

Halve the potatoes (or quarter if they are on the larger side) and add to the bowl with the vinaigrette, add the chicken and gently toss. Fold in the capers, tomatoes, and arugula just before serving.

Serves 4