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
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Lemon Dijon Potato Salad

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.
Servings 6


  • <b>Dressing</b>
  • 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
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • <b>Salad</b>
  • 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
  • 1/2 cup walnut pieces toasted


  • Preheat your oven to 375 degrees. Line a baking sheet with parchment.
  • In a large bowl, whisk all of the dressing ingredients together. Remove 3 tablespoons of the dressing into a small bowl and set aside.
  • 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.
  • In the large bowl, add the arugula and the carrots. Top with the 3 tablespoons of reserved dressing and toss well until combined.
  • Arrange the arugula mixture onto a large platter. Top with the potatoes and sprinkle on the walnuts.


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.