Lemon Mustard Potato Salad

 

Lemon Mustard Potato Salad

Try lemon mustard potato salad, it’s filled with red skinned potatoes, cheese, walnuts and bell peppers. It’s perfect for Memorial Day celebrations!

Lemon Mustard Potato Salad
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Ingredients
  • 3 Tbsp. olive oil
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. chopped fresh rosemary
  • 1 tsp. salt, divided
  • 1/2 tsp. freshly ground black pepper, divided
  • 1/4 tsp. garlic powder
  • 2 Tbsp. lemon zest
  • 1 1/2 lbs. baby red skinned potatoes, halved
  • 1 red bell pepper, seeded and chopped
  • 3 cups arugula
  • 1/4 cup crumbled gorgonzola cheese
  • 1/3 cup chopped walnuts
Directions
  1. Preheat oven to 375º.
  2. In a large bowl, whisk together olive oil, lemon juice, mustard, rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder and lemon zest until smooth. Remove 3 tablespoons of the dressing and reserve.
  3. Add potatoes to bowl and toss until coated. Arrange potatoes in an even layer on a baking sheet lined with foil. Season with remaining salt and pepper. Roast for about 40 minutes, until golden and tender.
  4. In a large bowl, toss together reserved 3 tablespoons dressing, bell pepper and arugula. Arrange on a platter. Place roasted potatoes on top and sprinkle with the cheese and walnuts.

 

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