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Prep time
10 minutes
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Cook time
10 minutes
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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
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Ingredients
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10 ounces
yellow baby potatoes (sliced)
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4 ounces
baby carrot (sliced in half lengthwise)
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1/4 teaspoon
salt (divided)
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1/2 teaspoon
ground black pepper (divided)
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2 tablespoons
parsley (divided)
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2 teaspoons
fresh thyme (2 stalks)
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2 tablespoons
whole grain mustard
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2 tablespoons
apple cider vinegar
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2 tablespoons
olive oil (divided)
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2 tablespoons
Japanese mayonnaise
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1 ounce
almond kernel
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6 ounces
watercress
Directions
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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.
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Brush them with 1 tablespoon of olive oil.
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Bake at 400°F for 10 minutes.
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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.
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Toss the baby potatoes, baby carrots, and almond kernels together with the dressing.
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Serve on a bed of watercress.
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