This hearty, colorful vegetarian Giada Lemon Mustard Potato Salad lunch totally satisfies because it has tons of flavor from nuts, Dijon mustard, lemon zest and juice, and fresh thyme. It’s truly a potato salad—with plenty of arugula and bits of chopped bell pepper.

Perfect as a side dish for dinner or served on its own for lunch, this dish holds up well on a buffet table and pairs with just about anything. Since it’s vegan-friendly, it’s an easy choice for potlucks, making it a crowd favorite.

Giada Lemon Mustard Potato Salad Ingredients

• 2 tbsp Dijon mustard
• 1 tbsp chopped fresh thyme leaves
• Zest of 1 large lemon, finely grated
• 3 tbsp fresh lemon juice (from 1 large lemon)
• 3 tbsp extra-virgin olive oil
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1½ pounds baby red-skinned potatoes, halved
• ½ tsp kosher salt (for seasoning the potatoes)
• ¼ tsp freshly ground black pepper (for seasoning the potatoes)
• 1 yellow or red bell pepper, thinly sliced
• 4 cups arugula (about 4 ounces)
• ¼ cup toasted walnut pieces or sliced almonds

How To Make Giada Lemon Mustard Potato Salad

1. Preheat Your Oven: Position the oven rack in the center, and preheat the oven to 375ºF. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Prepare the Dressing: In a large bowl, whisk together 2 tablespoons of Dijon mustard, 1 tablespoon of chopped thyme, grated lemon zest, 3 tablespoons of lemon juice, 3 tablespoons of olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper until the dressing is smooth and well combined. Set aside 3 tablespoons of this dressing for later.
3. Coat the Potatoes: Toss the halved baby potatoes in the large bowl with the remaining dressing until they’re evenly coated. Spread the potatoes out in a single layer on the prepared baking sheet. Sprinkle them with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper. Roast the potatoes in the oven for about 40 minutes, or until they’re golden and tender.
4. Mix the Salad Base: While the potatoes are roasting, use a large bowl to toss the reserved 3 tablespoons of dressing with the thinly sliced bell pepper and 4 cups of arugula. Mix until everything is lightly coated in the dressing. Arrange the arugula mixture on a serving platter.
5. Assemble and Serve: Once the roasted potatoes are ready, spoon them over the arugula and bell pepper mixture. Finish by sprinkling toasted walnut pieces or sliced almonds on top for added crunch. Serve the salad warm or at room temperature.

Recipe Tips

• Add a crunchy texture: Toast the nuts until golden brown before adding them to the salad. This adds a richer flavor and a satisfying crunch to each bite.
• Make it ahead of time: Prepare the dressing and roast the potatoes in advance. When ready to serve, toss everything together for a quick and easy dish that saves time.
• Switch up the greens: If arugula isn’t available, use spinach or baby kale for a similar texture with a slightly different flavor. This is great when arugula isn’t in season.
• Balance the acidity: If you find the lemon too tangy, add a teaspoon of honey or maple syrup to the dressing. It mellows out the sharpness and enhances the overall flavor.
• Serving tip for large groups: I’ve served this salad at large family gatherings. Double the ingredients, but keep the dressing separate until ready to serve to prevent sogginess.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Christmas Seafood Salad
• Giada De Laurentiis Baccala Salad
• Giada Candied Lemon and Arugula Salad