Lemon-Mustard Potato Salad

By dette

This hearty, colorful vegetarian lunch totally satisfies because it has tons of flavor from nuts, Dijon mustard, lemon zest and juice, and fresh thyme. It's truly a potato salad-with plenty of arugula and bits of chopped bell pepper. This dish keeps well and can even be served as a side at dinner. Because it can sit well on a buffet table, it goes with everything and everyone can eat it (it;s actually vegan), this is my potluck lunch go-to recipe. Giada de Laurentiis

Ingredients

• Dressing:
• 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
• Salad:
• 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

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from foodtv.com

Preparation

Step 1

Directions
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.

For the 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.

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, 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 Note: 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.