Mustard Potato Salad Recipe
Served on a large bed of watercress, this mustard potato salad recipe gives you a tasty and versatile salad that’s easily modified to your taste. Try adding more of your favorite herbs and Mediterranean spices for extra texture and tang!
Servings: 4 servings
- 10 oz yellow baby potatoes sliced
- 4 oz baby carrot sliced in half lengthwise
- 1/4 tsp salt divided
- 1/2 tsp ground black pepper divided
- 2 tbsp parsley divided
- 2 tsp fresh thyme 2 stalks
- 2 tbsp whole grain mustard
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil divided
- 2 tbsp Japanese mayonnaise
- 1 oz almond kernel
- 6 oz watercress
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 and 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.
Serving: 1serving | Calories: 235kcal | Carbohydrates: 18g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 10mg | Sodium: 241mg | Potassium: 590mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5482IU | Vitamin C: 37mg | Calcium: 103mg | Iron: 2mg