Lemon-Mustard Potato Salad

 This is one seriously good potato salad.  The potatoes are roasted in a bright and tangy lemon-mustard dressing then tossed with arugula, thin strips of bell pepper and toasted nuts.  This salad screams of fresh bright flavors and is satisfying enough to serve as a main course. We loved the combination of flavors and textures and I will definitely be making this again. 

Lemon-Mustard Potato Salad

Recipe Adapted from Feel Good Food

by Giada De Laurentiis

Serves 4-6

Dressing 

2 tablespoons Dijon mustard

1 tablespoon chopped fresh thyme leaves

grated zest of 1 large lemon

3 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

salt and pepper to taste

Salad

1-1/2 pounds baby red skinned potatoes, halved

salt and pepper to taste

1 yellow or red bell pepper, cut into thin strips

4 cups arugula (about 4 ounces)

1/4 cup walnut pieces or sliced almonds, toasted

Notes: I used spinach instead of arugula and pecans instead of walnuts.

Position an oven rack in the center of the oven and preheat the oven to 375F.  Line a heavy rimmed sheet with parchment paper.

For the Dressing: In a large bowl, whisk together the mustard, thyme, lemon zest, lemon juice, olive oil, salt and pepper until smooth.  Remove 3 tablespoons of the dressing and reserve.

For the Salad: Add the potatoes to the bowl and toss until coated with dressing.  Arrange the potatoes in an even layer on the prepared baking sheet.  Season with salt and pepper.  Roast until golden and tender, about 40 minutes.

In a large bowl, toss together the reserved 3 tablespoons dressing, the bell pepper, and the arugula.  Arrange on a platter.  Spoon the roasted potatoes on top and sprinkle with the nuts.  

Cook's Note: To taste the walnuts, arrange in a single layer on a baking sheet.  Bake in a preheated 350F oven until lightly toasted, 6-8 minutes.  Cool completely before using.

Per Serving: Calories 290; Protein 6g; Carbs 32g; Dietary Fiber 5g; Sugar 3g; Total Fat 16g; Sat Fat 2g; Sodium 477mg