Instructions: Wash unpeeled potatoes and cut into 1 inch chunks. Place in a medium saucepan and cover with cold water. Cover with a lid and boil 15 minutes or until potatoes are cooked.

Meanwhile, remove skin from chicken and debone. Cut into 1 inch pieces. Whisk vinegar and mustard together in a medium-size serving bowl. Whisk in oil and water. Add salt and pepper to taste. Add chicken, onion and celery and toss well. When potatoes are cooked, drain and add, while still warm, to bowl. Toss.

Add parsley. Add more salt and pepper, if needed.

Place a layer of lettuce on serving platter. Spoon salad onto lettuce. Place tomatoes around edge of platter. Sprinkle tomatoes with salt and pepper. Serve with baguette.

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