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Meaningful Eats

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

6 servings
A hearty and delicious potato salad with a kick!
Course Appetizer, Main Course, Salad, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 55 minutes
Resting time 10 minutes
Total Time 1 hour
Author Erin Collins

Ingredients

For the Potatoes:

  • 2 lbs 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

  • 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.
  • 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.
  • 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!

Nutrition

Calories: 256kcal | Carbohydrates: 27g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 670mg | Potassium: 827mg | Fiber: 3g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 55.9mg | Calcium: 54mg | Iron: 1.8mg