Chicken potatoes salad

1 pund potatoes
1 kosher salt and black pepper
¼ cup oil
1 tablespoon white wine vinegar
3 bunches arugula about 6 cups
1 tablespoon Dijon mustard
3 pound rotisserie chicken, meat shredded
¼ cup fresh tarragon leaves
2 ounces Parmesan

Put the potatoes in a large bowl, add cold water. Boil it and add 1 ½ tablespoons salt. Boil until the potatoes looks tender for around 12 to 15 minutes. Drain them, put in cold water then slice them. Next, in a smaller bowl, mix together oil, vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. In other bowl, toss arugula, chicken, tarragon, and potatoes together. Last, sprinkle the dish with the Parmesan.
Source: Chicken Potatoes Salad - Daisy’s Kitchen