Lemon Dijon Potato Salad

• Vegetarian
• Gluten free

• Produce

  • 6 leaves sprigs 2 teaspoons fresh thyme, fresh
  • 5 oz Baby arugula
  • 2 lbs Baby red potatoes
  • 2 Carrots, medium
  • 1 Lemon, zest of large

• Condiments

  • 3 tbsp Dijon mustard
  • 1 Dressing
  • 3 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 pinch Black pepper, freshly ground
  • 3/4 tsp Kosher salt
  • 1 pinch Kosher salt

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Walnut pieces, toasted

• Deli

  • 1 Salad

Found on tasteloveandnourish.com

Description

Ingredients

• Dressing
• 4 tablespoons extra virgin olive oil
• 3 tablespoons Dijon mustard
• zest of one large lemon
• 3 tablespoons fresh lemon juice
• 2 teaspoons fresh thyme leaves (about 6 sprigs, stripped)
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Salad
• 2 pounds baby red potatoes, halved
• pinch of kosher salt
• pinch of freshly ground black pepper
• 5 ounces baby arugula
• 2 medium carrots, julienned or coarsely shredded
• ½ cup walnut pieces, toasted

Directions

• Preheat your oven to 375 degrees. Line a baking sheet with parchment.
• In a large bowl, whisk all of the dressing ingredients together. Remove 3 tablespoons of the dressing into a small bowl and set aside.
• Add the halved potatoes to the large bowl and toss with your hands until well coated. Arrange the potatoes on the baking sheet in a single layer. Season with a pinch of salt and pinch of pepper. Roast the potatoes for about 40 minutes or until golden and fork tender.
• In the large bowl, add the arugula and the carrots. Top with the 3 tablespoons of reserved dressing and toss well until combined.
• Arrange the arugula mixture onto a large platter. Top with the potatoes and sprinkle on the walnuts.