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Mustard Potato Salad Recipe
Served on a large bed of watercress, this mustard potato salad recipe gives you a tasty and versatile salad that's easily modified to your taste. Try adding more of your favorite herbs and Mediterranean spices for extra texture and tang!
- prep TIME 20 mins
- total TIME 20 mins
Course: Salad, Side DishCuisine: Mediterranean
Servings: 4 servings
Calories: 235 kcal
Author: Tuyet Pham, Luna Regina
Ingredients (12)
- 10 oz yellow baby potatoes sliced
- 4 oz baby carrot sliced in half lengthwise
- 1/4 tsp salt divided
- 1/2 tsp ground black pepper divided
- 2 tbsp parsley divided
- 2 tsp fresh thyme 2 stalks
- 2 tbsp whole grain mustard
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil divided
- 2 tbsp Japanese mayonnaise
- 1 oz almond kernel
- 6 oz watercress
INSTRUCTIONS
1
Preheat the oven to 400° F. Marinade 10 oz baby potatoes and 4 oz baby carrots with 1/8 teaspoon of salt, 1/4 teaspoon of ground black pepper, 1 tablespoon of parsley, and 2 tsp fresh thyme.
2
Brush them with 1 tablespoon of olive oil.
3
Bake at 400°F for 10 minutes.
4
In the meantime, make the dressing: Whisk together 1/8 teaspoon of salt, 1/4 teaspoon of ground black pepper, 1 tablespoon of parsley, 2 tbsp whole-grain mustard, 2 tbsp apple cider vinegar, 1 tablespoon of olive oil, and 2 tbsp mayonnaise. Set aside.
5
Toss the baby potatoes, baby carrots, and 1 oz almond kernels together with the dressing.
6
Serve on a bed of 6 oz watercress.
Nutrition
Serving: 1 serving | Calories: 235kcal | Fat 17g | Saturated Fat 2g | Polyunsaturated Fat 2g | Monounsaturated Fat 8g | Cholesterol 10mg | Sodium 241mg | Potassium 590mg | Carbohydrate 18g | Fiber 4g | Sugar 3g | Protein 5g | Vitamin A 5482IU | Vitamin C 37mg | Calcium 103mg | Iron 2mg