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
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
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
What a gorgeous salad! It looks delicious! I would have no problem finishing the whole plate! I love all the ingredients in this salad!ReplyDelete
The salad looks beautiful and sounds delicious with all of those tangy flavours. I love the idea of roasting the potatoes in the dressing - they were probably quite tasty on their own.ReplyDelete
Well this is definitely a perfect summer salad! I feel like this is going to be the staple of many a bbq for me!ReplyDelete
A salad just for my palate.ReplyDelete
When a friend introduced me to potatoes with lemon, I thought it was a strange idea. But it totally works! I'm inclined to say that mustard can only make things better. Fantastic (and much lighter) twist on a classic potato salad. Can't wait to make this, Kim!ReplyDelete
Yes, that is certainly not what comes to mind when I first think "Potato Salad". This sounds really good except I'd have to skip the pecans (allergies).ReplyDelete
I love a good potato salad and I believe I have this one tagged already in Feel Good Food. That lemon-mustard-thyme dressing sounds delectable. ;-)ReplyDelete
I'm normally a bit ambivalent about potato salad - I generally find it a bit ho-hum. But a roasted potato salad, with spinach, and that gorgeous dressing? - this is definitely a potato salad that I would be woofing down. I could easily make a meal of this and be very happy.ReplyDelete
Absolutely beautiful salad and one that needs to be on my table pronto. Pinning.ReplyDelete