Working from home can be very isolating at times. Especially when you get bogged down with lots and lots of work. No matter how busy things get, I try to schedule at least one get together with a friend each week for lunch, a quick cup of coffee or some creative venture. Those little breaks leave me feeling renewed, relaxed and ready to get back to work.
Typically, I always try to get out of the house, but recently, with some work being done on our home, I had a dear friend over for a little lunch around my kitchen counter and lots of chit-chat! I’ve had this salad on my mind for a while, so I figured this was a perfect time to test it out.
This yummy recipe is inspired by Giada De Laurentiis’s Lemon Mustard Potato Salad from her book, Giada’s Feel Good Food. I love all of the flavor in the potatoes and how the same dressing is tossed into the arugula. There’s a nice balance of flavors between the creamy baby potatoes and the zest they get being roasted with a lemony dressing, then that buttery crunch of toasted walnuts and the slight bite of arugula. This is one of those salads that sits well, making it really nice for a buffet or a potluck. It’s naturally vegan and gluten-free, so everyone can enjoy it!
Lemon Dijon Potato Salad
Ingredients
- <b>Dressing</b>
- 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
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- <b>Salad</b>
- 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
- 1/2 cup walnut pieces toasted
Instructions
- 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.
Notes
Inspired by Lemon-Mustard Potato Salad from Giada’s Feel Good Food, Giada De Laurentiis.
Aw, I wish I could come over for lunch and a chit-chat! What a classy potato salad you’ve made here and such perfect luncheon food. Hugs to you! xoxo
Oh, I wish you could too, dear friend! I could chat with all day. Thanks so much! Sending hugs right back at you! :)
This so reminds me of the most memorable lunch I’ve ever had–created from a friends spring garden–new potatoes, just enough greens, Dijon and nuts. The crazy thing is that I’ve never made it–no idea why! Thanks for fixing that situation. Pinned!
So happy this brought that memory back for you, Lynne! Thanks so much for sharing! :)
I totally agree Caroline. It’s nice to get out of the house and step away from the camera and the oven and enjoy time with friends! Potato salad is one of my favorite sides. I make it several times during the summer for get together’s. Putting this one on my list!
It’s so nice to hear I’m not alone in this, Mary Ann! I love my outings with friends! Yes, I seem to make potato salads often this time of year…hope you love this one! :)
I’m so with you, Caroline. I do the same thing.. at least once a week. Also, I take yoga away from home once a week too which has allowed me to connect with new friends too. This salad looks fabulous! Dijon, lemon and potatoes are sublime and I tend to forget pulling these three ingredients together. You’ve got texture and so many different flavors going on in here. I just love it! Gorgeous work my dear!
Ah, I need to get out to do my yoga too. I keep saying I’m going to do that. Thanks sweet friend…always so nice to hear from you! xo
Totally into the fact that this has NO MAYO! An absolute potato salad requirement, in my opinion.
Yes! I love that too, Joanne! Even though I do love mayo…this is a nice lighter change. You’ve been on my mind…hope you are feeling well!