Chicken and Potato Crisp Salad with Watercress recipes

Name: Chicken and Potato Crisp Salad with Watercress recipes
Ingredients: 2 pounds small Idaho Cal Red Potatoes, washed but not peeled; 3/4 cup olive oil; 2 teaspoons Kosher salt; 1 teaspoon freshly ground pepper; 2 pounds onions, halved lengthwise and sliced ¼ inch thick; 2 garlic cloves, pressed; 1 tablespoon grainy mustard; 2 tablespoons Dijon mustard; 1/3 cup fresh lemon juice (2 lemons); 1/3 cup chopped flat-leaf parsley; 2 teaspoons minced fresh rosemary; 6 cups cooked chicken, pulled into bite-sized pieces (I use chicken tenders); 2 bunches watercress, large stems removed; (optional) 2 ripe tomatoes, quartered, for garnish