Lemon-Mustard Potato Salad
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
34
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil2 tbsps
Dijon Mustard1 tbsp
Thyme (chopped fresh)1 tsp
Kosher Salt1 large
Lemon (zest of)4 cups
Arugula (about 4 ounces)Directions:
1
Place an oven rack in the center of the oven
2
Preheat the oven to 375 degrees F
3
Line a heavy baking sheet with parchment paper
4
Set aside
5
For the dressing: In a large bowl, whisk together the olive oil, lemon juice, mustard, thyme, salt, pepper and lemon zest until smooth
6
Remove 3 tablespoons of the dressing and reserve
7
For the salad: Add the potatoes to the bowl and toss until coated with dressing
8
Arrange the potatoes in an even layer on the prepared baking sheet
9
Season with salt and pepper
10
Roast until golden and tender, about 40 minutes
11
In a large bowl, toss together the reserved 3 tablespoons dressing, bell peppers and arugula
12
Arrange on a platter
13
Place the roasted potatoes on top and sprinkle with the gorgonzola cheese and chopped walnuts if using