Lemon Herb Potato Salad with Arugula and Goat Cheese
Lemon Herb Potato Salad with Arugula and Goat Cheese
Servings
4
Ingredients
- 2 lb. red baby potatoes
- 2 tbsp olive oil
- ½ tsp garlic powder
- salt/pepper
- 2 cups arugula
- 4 oz goat cheese, crumbled
For the Dressing
- Juice and zest of 1 lemon
- 2 tbsp Dijon mustard
- 1 tbsp fresh basil, chopped (can substitute with fresh parsley or dill)
- 1 tsp honey
- 1/4 cup olive oil
- 1/4 canola oil
- salt/pepper
Instructions
Preheat oven to 400 degrees Fahrenheit. Line a sheet tray with parchment paper. Cut the potatoes into quarters and line them on the sheet tray. Toss with garlic powder, salt, pepper, and olive oil. Bake for about 60 minutes until tender.
Make the dressing:
Using a hand zester or the smallest holes on a box grater, zest the entire lemon. Add zest to a bowl with the juice of the lemon. Finely chop herb of choice and add to the bowl along with the honey, dijon, a pinch of salt and pepper. Combine with a whisk then slowly whisk in the olive oil so that the sauce emulsifies.
Toss the dressing over the warm potatoes when they are done. Add in the arugula and goat cheese so that it wilts slightly and the goat cheese melts a little. Taste and adjust salt and pepper accordingly. Enjoy!
