IMG_8044This potato salad is my new favorite side dish! Ever since I made it earlier this week, I can’t stop thinking about making it again and what I’ll serve it with next. It was flavorful and filling while being light and fresh tasting at the same time. I served it with a roasted chicken. (PS – No more roasting chickens until September. Too hot!)

It would be delicious with grilled chicken, baked fish, pan-fried steak, or any other meat. It is pretty much the solution to all side-dish conundrums. I love roasted potatoes on their own, so as I was about to toss the warm potatoes in the vinaigrette I questioned if I should really do it. But the answer was a definite yes. (I reserved some potatoes without the dressing for my 4-year-old, he is yet to appreciate a lemony vinaigrette.) The bright dressing really complements the flavors of the peppery arugula and slightly salted potatoes. If you can eat cheese, add some gorgonzola and you’ll be in heaven. I didn’t add the cheese to my portion and it was still amazing.

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Roasted Potato Salad with Mustard Vinaigrette {Gluten-Free, Dairy-Free}

Ingredients

    For the Potatoes:
  • 2lbs red skin or Yukon gold potatoes, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • For the Vinaigrette:
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice (the juice of 1 lemon)
  • 2 tablespoons Dijon mustard
  • 2 teaspoons fresh thyme, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • For the Salad:
  • 5 cups arugula
  • 1 red or yellow bell pepper, chopped into thin strips
  • 1/4 cup toasted walnuts
  • 1/4 cup gorgonzola or blue cheese (optional)

Instructions

  1. Preheat the oven to 400F. Toss the potatoes with the olive oil, salt, and pepper. Arrange in an even layer on a baking sheet. Bake for 40-45 minutes, until soft when poked with a fork. You can flip the potatoes halfway through roasting if you like.
  2. While the potatoes are roasting, mix together the vinaigrette. Place all the ingredients in a medium bowl (big enough to toss the cooked poatoes) and whisk to combine. Reserve 2-3 tablespoons of the dressing for tossing the arugula.
  3. Allow the potatoes to cool slightly, 5-10 minutes. Then toss with the vinagrette. Arrange the arugula and bell pepper on a platter and toss with the reserved dressing. Pour the potatoes over top, then sprinkle with the walnuts and cheese (if using). Serve immediately. Enjoy!
https://meaningfuleats.com/roasted-potato-salad-with-mustard-vinaigrette-gluten-free-dairy-free/

Recipe adapted from Food Network