It's safe to say that if there is no pasta on our dinner table there's a potato near by. I never really met a potato I didn't like. I'm not a huge fan of overly mayo potato salads but I'll still eat it. In lieu of mayo I really like acidic or mustardy potato salads made like this one. I didn't have all the ingredients Giada called for in her Lemon-Mustard Potato Salad so I ad-libbed my own version of it.
Dressing Ingredients:
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard (I used two kinds since I was running out of one - hey you work with what you have!)
- 2 teaspoons dry thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds yukon gold potatoes, cut into equal small chunks about 1 inch big
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups arugula
- 1/4 cup (2 ounces) crumbled goat cheese, optional
- 1/4 cup chopped walnuts, optional
Make the dressing!
- In a large bowl, whisk together the olive oil, vinegar, mustard, thyme, salt & pepper until smooth.
- Remove 3 tablespoons of the dressing & reserve.
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- Cut potatoes in even chunks. If you're not going to use them right away store in a bowl & cover the potatoes with water, drain when ready to use.
- Add the potatoes to the bowl & 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 & arugula. Arrange on a platter. Place the roasted potatoes on top and sprinkle with the goat cheese & chopped walnuts if using.
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