La roast potato salad with lemon and mustard dressing that we propose today in Bezzia It works very well as a starter, but also as an accompaniment to meat and fish. It is a dish that we are sure you will use frequently due to its versatility.
The roast potatoes with the lemon mustard dressing They give this salad a comforting texture and flavor. If you also add some toasted nuts on top, you will achieve a very interesting crunchiness that will contrast with the tender meat of the potatoes. Do you dare to prepare it?
Ingredients
For the dressing
- 3 tablespoons of extra virgin olive oil
- 1 tablespoon Dijon mustard
- The zest of 1/2 lemon
- 1-2 tablespoon lemon juice
- 1 teaspoon fresh thyme
- A pinch of salt
- A pinch of freshly ground black pepper
For the salad
- 8-9 small potatoes cut in half
- A pinch of salt
- A pinch of freshly ground black pepper
- 2 handfuls of lettuce and / or arugula
- 1 large carrot, grated
- A handful of walnuts, toasted
Step by step
- Pre-heat the oven at 200ºC and line the tray with greaseproof paper.
- In a large bowl whisk all the ingredients of the dressing. Scoop 3 tablespoons of the dressing into a cup and set aside.
- Add the potatoes to the bowl and mix with your hands so that they are well impregnated with the dressing.
- Place the potatoes on the baking sheet and season with salt and pepper. Roast for 45 minutes or until golden and tender.
- In the large bowl, now mix the lettuce and carrot. Mix with the reserved dressing tablespoons and set aside.
- Place the previous mixture in the bottom of a source, cover with the potatoes and distribute above the nuts. The potato salad is ready to serve.