Make potato salad in a fresh new way with a mustard-vinegar dressing instead of a heavy, fat-laden, mayo-based one. To turn it into a main dish, we've added chunks of boneless, skinless chicken breast.
10ouncesboneless, skinless chicken breasts, cut into 1-inch pieces
1mediumred bell pepper, seeded and coarsely chopped (about 3/4 cup)
1mediumyellow bell pepper, seeded and coarsely chopped (about 3/4 cup)
8mediumscallions, thinly sliced (about 3/4 cup)
2tablespoonsminced fresh flat-leaf parsley
1tablespoonminced fresh thyme leaves, or 1 teaspoon dried
1tablespoongrated lemon zest (optional)
1/3cupred wine vinegar
1tablespoon+ 1 teaspoon olive oil
1tablespooncoarse-grain Dijon-style mustard
1/2teaspoonfreshly ground black pepper
In medium saucepan, combine potatoes and 1/2 teaspoon of the salt. Add enough water to cover. the potatoes by an inch and bring to a boil. Reduce heat to low; and simmer 10-15 minutes, until potatoes are tender when pierced with the tip of a sharp knife. Drain the potatoes discarding the liquid. Rinse with cold water and drain again. Transfer the potatoes to a large bowl and set aside.
Meanwhile, In a large skillet, bring 2 cups water to a boil. Add chicken; return liquid to a boil. Reduce heat to low; poach chicken 6 minutes, until cooked through.
With a slotted spoon, transfer chicken to the bowl with the potatoes. Add the red and yellow bell peppers, scallions, parsley, thyme and zest (if using) to potato mixture. Toss to combine.
In a small jar with tight-fitting lid or small bowl, combine vinegar, oil, mustard, pepper and remaining 1/4 teaspoon salt; cover and shake well or, with wire whisk, blend until combined.
Pour vinegar mixture over potato mixture and toss gently to coat.
Refrigerate, covered, at least 2 hours or overnight. Taste again before serving and add more salt, pepper and/or vinegar, if desired.