-
Prep time
10 minutes
-
Cook time
10 minutes
-
Serves
4
Author Notes
Today’s Mediterranean-style mustard potato salad recipe is a tasty addition to any guest-treat you may want to host.
Mixed with crunchy carrots and creamy, tangy mustard, this salad is a wonderful choice for summer celebrations. You can always bring it up on picnics, outdoor barbecues, and annual family gatherings.
Visit the link to see more delicious and healthy recipes: https://healthyrecipes101.com/ —Luna Regina
Ingredients
-
10 ounces
yellow baby potatoes (sliced)
-
4 ounces
baby carrot (sliced in half lengthwise)
-
1/4 teaspoon
salt (divided)
-
1/2 teaspoon
ground black pepper (divided)
-
2 tablespoons
parsley (divided)
-
2 teaspoons
fresh thyme (2 stalks)
-
2 tablespoons
whole grain mustard
-
2 tablespoons
apple cider vinegar
-
2 tablespoons
olive oil (divided)
-
2 tablespoons
Japanese mayonnaise
-
1 ounce
almond kernel
-
6 ounces
watercress
Directions
-
Preheat the oven to 400° F. Marinade the baby potatoes and baby carrots with 1/8 teaspoon of salt, 1/4 teaspoon of ground black pepper, 1 tablespoon of parsley, and thyme.
-
Brush them with 1 tablespoon of olive oil.
-
Bake at 400°F for 10 minutes.
-
In the meantime, make the dressing: Whisk together 1/8 teaspoon of salt, 1/4 teaspoon of ground black pepper, 1 tablespoon of parsley, whole-grain mustard, apple cider vinegar, 1 tablespoon of olive oil, and mayonnaise. Set aside.
-
Toss the baby potatoes, baby carrots, and almond kernels together with the dressing.
-
Serve on a bed of watercress.
See what other Food52ers are saying.