Best 2 Lemon Mustard Potato Salad Recipes
Are you searching for a delightful and refreshing side dish to complement your next meal? Look no further than the tantalizing world of lemon mustard potato salad. This salad offers a captivating blend of flavors that dance on your palate, combining the tangy zest of lemon with the piquant kick of mustard. The tender potatoes provide a satisfying base, while crisp vegetables add a delightful crunch. Whether you're hosting a summer barbecue, a casual potluck, or a cozy family dinner, lemon mustard potato salad is sure to impress your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED POTATO SALAD WITH ARUGULA, GOAT CHEESE AND LEMON-MUSTARD-TARRAGON VINAIGRETTE
Steps:
- Put the potatoes in a pot of generously salted water and bring to a boil over high heat. Boil until the potatoes are just tender, about 8 minutes. Drain and cool slightly, then cut the potatoes into quarters.
- Heat a charcoal or gas grill to medium-high.
- Toss the potatoes with a little canola oil and season with salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing and turning occasionally, until lightly charred in spots, about 5 minutes.
- Transfer the potatoes to a bowl and immediately add the vinaigrette. Put the arugula on top and scatter the goat cheese over the arugula. Season with salt and pepper. Quickly and gently fold the mixture once or twice to combine. Serve warm or at room temperature.
- In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.
Nutrition Facts : Calories 400 calorie, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 13 milligrams, Sodium 550 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 10 grams, Sugar 5 grams
LEMON-MUSTARD POTATO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a heavy baking sheet with parchment paper. Set aside.
- For the dressing: In a large bowl, whisk together the olive oil, lemon juice, mustard, thyme, salt, pepper and lemon zest until smooth. Remove 3 tablespoons of the dressing and reserve.
- For the salad: Add the potatoes to the bowl and 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, bell peppers and arugula. Arrange on a platter. Place the roasted potatoes on top and sprinkle with the gorgonzola cheese and chopped walnuts if using.
Tips:
- For the best flavor, use Yukon Gold potatoes as they hold their shape well and have a slightly buttery flavor.
- If you don't have Dijon mustard, you can use yellow mustard. However, Dijon mustard has a sharper flavor that pairs well with the tangy lemon dressing.
- To make sure the potatoes are cooked evenly, cut them into uniform pieces.
- Don't overcook the potatoes, or they will become mushy. They should be tender but still slightly firm.
- If you like a more tangy dressing, add more lemon juice to taste.
- For a creamier dressing, add a dollop of sour cream or mayonnaise.
- Serve the potato salad warm or at room temperature. It's also delicious chilled.
Conclusion:
This lemon mustard potato salad is a delicious and refreshing side dish that's perfect for summer gatherings. It's easy to make and can be tailored to your liking. So next time you're looking for a tasty and versatile potato salad recipe, give this one a try!
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