Serves a Crowd

Mustard Potato Salad Recipe

September 25, 2023
0
0 Ratings
Photo by Luna Regina
  • 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

Continue After Advertisement
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
  1. 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.
  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, whole-grain mustard, apple cider vinegar, 1 tablespoon of olive oil, and mayonnaise. Set aside.
  5. Toss the baby potatoes, baby carrots, and almond kernels together with the dressing.
  6. Serve on a bed of watercress.

See what other Food52ers are saying.

0 Reviews