Lemon-Mustard Potato Salad

ingredients

4 servings
 
Dressing
3 tablespoons extra-virgin olive oilextra-virgin olive oil3
3 tablespoons fresh lemon juice (about 1 large lemon)lemon juice3
2 tablespoons Dijon mustarddijon mustard2
1 tablespoon chopped fresh thymefresh thyme1
½ teaspoon kosher saltkosher salt½
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
Zest of 1 large lemonlemon(s)1
Salad
1 ½ pounds baby red skinned potatoes, halvedbaby red potatoes1 ½
½ teaspoon kosher saltkosher salt½
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
1 yellow or red bell pepper, cored, seeded and cut into thin stripsyellow bell pepper1
4 cups arugula (about 4 ounces)arugula leaves4
¼ cup (2 ounces) crumbled gorgonzola cheese, optionalgorgonzola cheese¼
¼ cup chopped walnuts, toasted, optionaltoasted walnuts¼

instructions

 
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a heavy baking sheet with parchment paper. Set aside.
Dressing
In a large bowl, whisk together the olive oil, lemon juice, mustard, thyme, salt, pepper and lemon zest until smooth. Remove 3 tablespoons of the dressing and reserve.
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, bell peppers and arugula. Arrange on a platter. Place the roasted potatoes on top and sprinkle with the gorgonzola cheese and chopped walnuts if using.

cook's notes

To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven lightly toasted, 6 to 8 minutes. Cool completely before using.
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