1 cooked Rotisserie chicken

4 pounds Yukon gold potatoes

2/3 cup olive oil

Juice of 1 large lemon

1/4 cup rice vinegar

2 teaspoons salt

1 1/2 teaspoons pepper

2 big pinches saffron threads

2 bunches of scallions, thinly sliced

Tear about 3 1/2 - 4 cups worh of chicken in decent sized pieces and set aside.

Cut potatoes in large chunks and steam until fork tender, about 15 minutes (check often and do not overcook, or your salad will be mushy).

Meanwhile, make dressing:  In a medium bowl, whisk together olive oil, lemon, vinegar, salt, pepper and saffron.

Drain potatoes, and while hot, add dressing.  Let rest for a few minutes.  Toss gently.  Add the chicken and scallions and toss again.  Best served slightly warm or room temperature.  Serves 6.