Lemon-Mustard Potato Salad Recipe

Name: Lemon-Mustard Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 3 tablespoons fresh lemon juice (about 1 large lemon); 2 tablespoons Dijon mustard; 1 tablespoon chopped fresh thyme; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Zest of 1 large lemon; 1 1/2 pounds baby red skinned potatoes, halved; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 yellow or red bell pepper, cored, seeded and cut into thin strips; 4 cups arugula (about 4 ounces); 1/4 cup (2 ounces) crumbled gorgonzola cheese, optional; 1/4 cup chopped walnuts, toasted, optional

Servings: persons

3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice (about 1 large lemon)
2 tablespoons Dijon mustard
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Zest of 1 large lemon
1 1/2 pounds baby red skinned potatoes, halved
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 yellow or red bell pepper, cored, seeded and cut into thin strips
4 cups arugula (about 4 ounces)
1/4 cup (2 ounces) crumbled gorgonzola cheese, optional
1/4 cup chopped walnuts, toasted, optional

1
Place an oven rack in the center of the oven.
2
Preheat the oven to 375 degrees F. Line a heavy baking sheet with parchment paper.
3
Set aside.
4
For the dressing: In a large bowl, whisk together the olive oil, lemon juice, mustard, thyme, salt, pepper and lemon zest until smooth.
5
Remove 3 tablespoons of the dressing and reserve.
6
For the salad: Add the potatoes to the bowl and toss until coated with dressing.
7
Arrange the potatoes in an even layer on the prepared baking sheet.
8
Season with salt and pepper.
9
Roast until golden and tender, about 40 minutes.
10
In a large bowl, toss together the reserved 3 tablespoons dressing, bell peppers and arugula.
11
Arrange on a platter.
12
Place the roasted potatoes on top and sprinkle with the gorgonzola cheese and chopped walnuts if using.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 3 tablespoons fresh lemon juice (about 1 large lemon), 2 tablespoons Dijon mustard, 1 tablespoon chopped fresh thyme, and more.

Yes, Lemon-Mustard Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lemon-Mustard Potato Salad

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