600 g potatoes
2 grilled chicken thighs
100 g lettuce leaves (corn, arugula)
2 medium shallots
5-6 sprigs of parsley
1 tsp mustard with seeds
2 tbsp white wine vinegar
6 tbsp olive oil
Freshly ground black pepper to taste
Salt to taste
1.Place potatoes in skins in a saucepan with cold water and bring to a boil. Simmer over low heat for 30 minutes, or until potatoes are tender. Drain and let potatoes cool, 10-15 minutes.
2.Peel and thinly slice shallots. Combine vinegar, mustard, olive oil and shallots. Season with salt and pepper.
3.Peel potatoes and cut into thick circles. Pour over the dressing.
4.Remove chicken from the bone and cut into medium pieces. Mix chicken, green lettuce, chopped parsley and potatoes. Serve the salad warm.