Warm Lemon & Mustard Potato Salad
 
 
Yield: 4 servings
Ingredients
for the dressing
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh parsley
  • Zest of 1 lemon
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • Salt and pepper
for the salad
  • 1½ pounds baby red-skinned potatoes, halves
  • 1 orange or red bell pepper, cut into thin strips
  • 4 cups mixed greens
  • ¼ cup walnut pieces, toasted
  • Salt and pepper
Directions
for the dressing
  1. Whisk together the mustard, parsley, zest, juice and olive oil in a large bowl. Season with salt and pepper to taste. Place 3 tablespoons of the dressing in a small bowl and set aside.
for the salad
  1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
  2. Add the potatoes to the large bowl with the dressing and toss until coated. Place the potatoes on the prepared baking sheet. Bake for 40 minutes, or until cooked through and crispy.
  3. When ready to serve, toss the bell pepper and greens with the reserved dressing. Place on the serving dish then top with the roasted potatoes and toasted walnut pieces.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2014/12/02/warm-lemon-mustard-potato-salad/