Working from home can be very isolating at times. Especially when you get bogged down with lots and lots of work.  No matter how busy things get, I try to schedule at least one get together with a friend each week for lunch, a quick cup of coffee or some creative venture.  Those little breaks leave me feeling renewed, relaxed and ready to get back to work.

Lemon Dijon Potato Salad - this light potato salad is loaded with flavor from lemons, mustard, crunchy walnuts on a bed of baby arugula. This vegan recipe is a perfect potluck favorite! @tasteLUVnourish

Typically, I always try to get out of the house, but recently, with some work being done on our home, I had a dear friend over for a little lunch around my kitchen counter and lots of chit-chat! I’ve had this salad on my mind for a while, so I figured this was a perfect time to test it out.

Lemon Dijon Potato Salad - this light potato salad is loaded with flavor from lemons, mustard, crunchy walnuts on a bed of baby arugula. This vegan recipe is a perfect potluck favorite! @tasteLUVnourish

This yummy recipe is inspired by Giada De Laurentiis’s Lemon Mustard Potato Salad from her book, Giada’s Feel Good Food.  I love all of the flavor in the potatoes and how the same dressing is tossed into the arugula. There’s a nice balance of flavors between the creamy baby potatoes and the zest they get being roasted with a lemony dressing, then that buttery crunch of toasted walnuts and the slight bite of arugula. This is one of those salads that sits well, making it really nice for a buffet or a potluck.  It’s naturally vegan and gluten-free, so everyone can enjoy it!

Lemon Dijon Potato Salad - this light potato salad is loaded with flavor from lemons, mustard, crunchy walnuts on a bed of baby arugula. This vegan recipe is a perfect potluck favorite! @tasteLUVnourish

 

Lemon Dijon Potato Salad
Serves: 6
 
This light potato salad has so much flavor from zesty lemons, mustard, crunchy walnuts and served on a bed of baby arugula. Naturally vegan and gluten-free.
Ingredients
  • Dressing
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons Dijon mustard
  • zest of one large lemon
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons fresh thyme leaves (about 6 sprigs, stripped)
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Salad
  • 2 pounds baby red potatoes, halved
  • pinch of kosher salt
  • pinch of freshly ground black pepper
  • 5 ounces baby arugula
  • 2 medium carrots, julienned or coarsely shredded
  • ½ cup walnut pieces, toasted
Instructions
  1. Preheat your oven to 375 degrees. Line a baking sheet with parchment.
  2. In a large bowl, whisk all of the dressing ingredients together. Remove 3 tablespoons of the dressing into a small bowl and set aside.
  3. Add the halved potatoes to the large bowl and toss with your hands until well coated. Arrange the potatoes on the baking sheet in a single layer. Season with a pinch of salt and pinch of pepper. Roast the potatoes for about 40 minutes or until golden and fork tender.
  4. In the large bowl, add the arugula and the carrots. Top with the 3 tablespoons of reserved dressing and toss well until combined.
  5. Arrange the arugula mixture onto a large platter. Top with the potatoes and sprinkle on the walnuts.
Notes
To easily toast the walnuts, place them on a small baking sheet, and as soon as you remove the potatoes from the oven, place the walnuts in. Bake them for just about 4 minutes on the center rack.

Inspired by Lemon-Mustard Potato Salad from Giada’s Feel Good Food, Giada De Laurentiis.